If you are new to my channel I love to cook beautiful and amazing steaks and
specially wagyu. If you've never experienced a Wagyu steak it's something
that it's unexplainable it is the best piece of meat you will ever eat in your
life. I have grilled every single type of
Wagyu steak but never a pork. And today is the day that I'm going to be
introducing to you the most incredible piece of pork you will ever see in your life.
So let's do it!
Even before opening the package you can tell that this is a prestige piece of
meat. Once I turn it around you can clearly read secreto Iberico de bellota.
It's just best of the best kind of pork you can have. Of course it does not
mean that but that's the Guga translation.
This is the Kobe beef of pork.
Iberico porks are very special. First of all their breed is very
different from domestic hogs. Just like Wagyu cows are different than black
angus, Iberico pork is the same. But the most important thing about these hogs
are their diet. They are fed with acorns this makes the meat extremely sweet and
very different from anything else I've ever tasted.
But let me tell you something right now, this does not taste like pork. When you
are about to experience an extraordinary piece of meat like this you don't want
to put a lot of rubs on it or a different kind of seasoning to mask the
flavor. So for that reason I'm keeping the seasoning simple with salt and
freshly ground black pepper.
To go on with this prestige cut of pork I'm also doing a simple side dish. And I
started off by peeling some sweet potatoes. Remember exact amount and
ingredients always in the description down below. I started by boiling them until
they were fork tender, then I got a skillet and I melted some butter. Once the butter
was melted under low heat I threw in a little bit of shallots and garlic, then I
cooked them until they were slightly golden brown. It is important to keep it
under low heat you don't want to burn them. Then I lightly seasoned them with
freshly ground black pepper and a little bit of salt, then I threw in my sweet
potatoes and started mashing them until they were all combined together. As I'm
mixing and smashing at the same time I kept everything under low heat. Then to
finish it off I seasoned with a little bit of salt freshly chopped sage mix it
well and your sweet potato is done.
To have more amazing flavors combined together
I decided to do a simple glaze. And it starts off with a little bit of
honey followed by maple syrup. Then under
medium-low heat you want to bring everything to a boil to add some acidic
to it I threw in a little bit of horseradish. The combination of sweet and
the tartness from the radish is perfect. The important thing to remember is that
this is a glaze there's a lot of sugar and you don't want it to burn. Once
everything has been combined together I finish it off with a little bit of
Brazilian pepper mixed it well and my glaze was done.
But now that we have everything ready I'm going to be first searing the Kobe of pork and then I'm
going to cook it in indirect heat until it reaches an internal temperature
of a hundred and forty-five degrees Fahrenheit. But I say it is enough
talking and it is time to cook it. So let's do it!
Alright everybody we have our beautiful... Do you know what this is Angel? Mashed
potatoes. No sweet potatoes. Mashed. Sweet mashed potatoes. Mashed potatos. And this
is Iberico pork, Ibérico secreto. Are you
ready to try it? I know you never had it before. It looks like steak. It looks like a
steak you know what I'm not even gonna try this one I want you to try it. But
before anything what's up with that shirt? Oh well you see Guga likes to go
places without me. Oh c'mon! But sometimes he bring me something cool.But I brought you a gift. He got me
this. Right because we both like Game of Thrones a lot. From New York. And says
dinner is coming. There you go! Go for it you try it. I will definitely let you know.
Now, here's the deal I cooked to one of this one here was a little bit thinner so I
wanted to try it a different temperature on the grill it's a little bit more
towards well-done this one is more medium-rare medium so you have two
different types we want to know which we're gonna like better as well. But go
for it tell me what it tastes like. It's pork alright. It looks like a steak.
Tell me what it tastes like. Go for it! Alright, cheers!
It kind of tastes like a steak!
It does taste like a steak. How is it? It's delicious. it does have pork taste obviously.
It has a little porky taste but, doesn't it resemble steak so much? If you want your pork to be as
close to a steak as possible this is the one that you use. You know when you have
a very, very, very, very fatty wagyu? Right. Alright you know how sometimes you'll
eat a little bit and you'll be like okay this is like. Right. This is too rich!
Mm-hmm I don't think this is like that. No I agree with you I think this I can
eat this whole thing by myself. Yeah, so I have to be careful today is what I am hearing.
It's not like an a5 Wagyu but it resembles
very much like Wagyu. Well actually... it has a flavor of a steak it has that flavor
You heard if from him not even for me everybody it tastes like, okay my turn.
And I eat a lot of steak! So I know what steak taste like. That's so good man!
That is so delicious! And then when the pork comes in the flavor of the pork
comes in its like... At first hint you cannot tell what it is
you don't know if it's beef or if it's pork or if it's something else. You
cannot tell what it is I'm telling you you cannot tell what and then you go
it's steak it's take its all the way steak, wait wait wait
it's a little bit porky hmm and then the flavor in your mouth just as you biting
the juices just keeps going just keep going. It is the best in the world everybody.
It tastes amazing, it does. All right I'm gonna let you guys know which one is a little bit
better if it's more towards r are or a little bit more well done. Cheers! Cheers.
Oh man it's just as good.
It's like an explosion, you know what I mean?
Every bite, it oozes out juices. Every bite it just oozes out.
I like this one more but this one I like a
lot too just cause I feel more pork flavor. Really? So this one yeah a little bit more
porky for you. So my recommendation is if you want to taste more the pork side of
it cook it towards well-done and if you want to like a steak like medium-rare is
very mild taste. Its very versatile. Cut. Yeah all right ready to try it together with a combination? Sure
Let's go a little bit. Combination with pork sweet potato a little bit of the
glaze this is a very sweet glaze Angel. So Im gonna go a little bit don't overdo it
with this one everybody. Just a little bit you go for you so you could try it.
Cheers everybody. Cheers.
That's what I'm talking about man mmm that's what I'm talking
about. The sweet potato is not very sweet so it's kind of like savory because of
all the things that I put in there. The... I was gonna call it wagyu yeah I was gonna
say the wagyu just oozes juices all out of your mouth and then
you have a little bit of the taste of sweetness from the glaze. What do you
think Angel. I think that as a combination it's
perfect. I think it's perfect. Oh you feeling' yourself huh?
You are doing your perfect dance?
I like this one.
Because even though it's sweet potato is
not that sweet and then the glaze come right on top with the oh man that's good.
I think you would have a completely different flavor profile hmm if we
didn't cook it on the grill. It tastes different sous vide. Yeah? Yea, but in a good way.
Yeah in good way because here we are feeling the charcoal. Right
You feel that charcoal flavor? That's important. That is very important. That is
important. So when I did it with sous-vide I actually did with the
flamethrower so I had no charcoal flavor whatsoever you would straight-up
flamethrower so it is different. I know you're gonna ask me which one is better
the comment section is gonna go nuts now Angel. Anyway guys this turned out
fantastic I hope you guys enjoyed this video if you do enjoyed this video make
sure you give it a thumbs up if you're not a subscriber be sure to subscribe
for future videos. Remember if you're interested in anything I use
everything's always in the description down below. Thank you so much for
watching and we'll see you guys on the next one take care everybody bye-bye.