This colourful and flavourful dish uses highly-prized pork secretos and requires lengthy cooking sous vide at a low temperature. If you don't have a sous vide you can roast the pork instead. Along with the artichokes and red wine tapioca, this dish is ideal for a challenging Sunday lunch.

Method
1.
Leave the pork to marinate in the olive oil, thyme, smashed garlic and black and white pepper for 4 hours
2.
Put the secretos in a bag, vacuum seal and cook sous vide at 65°C for 12 hours
3.
Blanch the tapioca in boiling water for 1 minute. Allow to and then blanch again for 3 minutes. Soak the tapioca in the red wine
4.
Julienne (slice into thin strips) the onions, then braise them in enough red wine to cover. Reduce the red wine and onion down to a paste, remove 100g of the onion paste and chop finely on a board. Add the mustard and season to taste
5.
Drop the prepared artichokes into a pan with the onion, white wine, parsley, garlic, salt, olive oil and thyme to stop them going brown and cook until soft. Cut each artichoke into quarters
6.
To serve, position the pork secretos on each plate. Spoon the onion and mustard mixture next to the meat, then spoon over the tapioca in the red wine, making sure to drizzle some of the jus onto the meat. Arrange four of the artichoke quarters around the meat, then place 3 cherries around the edge of the plate
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Corney & Barrow matching wine

Find out why Corney & Barrow match this Pork secretos recipe with a medium and round red wine, or a light and crisp white wine

Ingredients

Pork secretos

Tapioca

  • 65g of tapioca
  • 250ml of red wine

Onion paste

Baby artichokes

Garnish

Equipment

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Nuno Mendes's mouth-watering pork secretos recipe provides a wonderfully alternative pork main course, serving with artichokes and tapioca

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