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Organic Pork Secreto

If you follow my blog, you might have recognized my meat and fish recipes got reduced to very rare occasions. My senses just tell me to really limit the amount of consumed meat due to mostly really bad conditions for the animals and environment without any respect at all. Fortunately though, this page sometimes enables  me to get in touch with people who have a very sensitive mind on how to balance economy and sustainability. The guys at Land.Luft from Bavaria only produce organic meat and you can well taste the difference…spoiler.

Life Without Stress

There is very little meat and sausage that is consistently produced in organic farming with the animal welfare in mind. And this is exactly what Land.Luft had in mind at first place and is still living. They set up their sustainable organic agriculture on a fallow farm in Lower Bavaria with 45 hectares, where pigs and cattle are born on pasture and spend their whole life in free range, in their herds with a lot of space under the most natural conditions possible. There are no stables at Land.Luft because all animals live outside on their pastures and meadows – summer and winter.

Pasture slaughter is also part of pasture keeping, because this way any animal transport can be avoided and thus completely eliminate an enormous source of stress for the animals. There is no better way to slaughter animals. For these guys, stress-free slaughter contributes significantly to meat quality. If you cut a steak or a roast, you can recognize the special quality from the silky-matt sheen of the cut surface, in the pan a very pleasant fragrance develops.

Recipe Inspiration

Actually to stage a piece of meat like that, it does not require any more than salt and pepper. This really is true but you know me, I always want to add a little something. I did not want to have carbs with the pork Secreto, as my idea was a rather light summer dish. Thinking of my friend Ben in Asia (a really talented chef) who would always invite me to his menu presentations while still in Berlin, I remembered he often served certain meat cuts with Chimichurri. Always tasty as and a perfect match in this case too, as it still lets the meat shine.

After testing the recipe and eating a few different cuts, my conclusion is very simple. One is able to measure the quality of this meat and the life these animals can live. Does this mean pork and beef on the table every day? No, because that is exactly what made the meat industry become to what it is. The circle of living on the Land.Luft farm though does make exeptions to the rule very possible and one can happily include a piece of meat to a healthy living.

See their site  for more information and try it out yourself. I will show you another tasty recipe with another cut in the near future.

You want more meat recipes? Check my Bulgogi Burger or my Steak with Dark Beer Mole!

Pork Secreto, Grilled Watermelon & Chimichurri

For 2 Persons

Chimichurri

1/2 Tsp Maldon Salt
1/2 Tsp Black Peppercorns
1 Garlic Clove
1 Shallot
2 Tbsp Red Wine Vinegar
4 Tbsp Olive Oil
1 Bay Leave
1 Chili Pod
1 Tomato
5 Coriander Stems
5 Parsley Stems
1/2 Lime Peel

For the Chimichurri, chop garlic and dice the shallot. Add them in a mortar with salt and pepper and grind them. If you rather like a fine taste, add the shallot afterwards. Then add vinegar and slowly add the olive oil to emulsify the mix. Now put the bay leave inside and dice the chili and also add it. Cut the tomato in quarters, remove the seeds and dice it too. Chop the herbs and bring everything together. To finish your Chimichurri add fresh lime peel.

Grilled Watermelon

1/4 Small Watermelon

Peel the melon and cut it in 1,5 cm thick slices. Heat up a pan without any oil and caramelize the watermelon from both sides until they got some color and roasted aromas. Take it out of the pan and cut it in 1,5 cm stripes, then shorten them to a lenght of 5 cm.

Serving

2 pc Pork Secreto

Before serving, heat up a pan with a little canola oil. Fry the meat from both sides until nicely colored and cook it further in a pre-heat oven at 120°C for 3-5 minutes, depending on your prefered way of eating meat. Afterwards allow the pork secreto to rest for 5 minutes and cut it in thin slices afterwards. Place the meat on a plate and randomly arrange the melon. Season with Maldon salt and freshly ground pepper and finish with a few spoons of Chimichurri.

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Secreto vom Schwein, Wassermelone & Chimichurri

Für 2 Personen

Chimichurri

1/2 TL Maldon Salz
1/2 TL Schwarze Pfefferkörner
1 Knoblauchzehe
1 Schalotte
2 EL Rotweinessig
4 EL Olivenöl
1 Lorbeerblatt
1 Chilischote
1 Tomate
5 Korianderstengel
5 Petersilienstengel
1/2 Limettenabrieb

Für das Chimichurri, Knoblauch aufschneiden und die Schalotte würzen. Beide mit Salz und Pfeffer in einen Mörser geben und mahlen. Wer es weniger herb mag, gibt die Schalottenwürfel erst im Anschlus dazu. Nun den Essig und dann langsam das Olivenöl zugeben. Die Masse sollte nun etwas emulgieren. Das Lorbeerblatt und die fein gewürfelte Chilischote zugeben. Jetzt die Tomate vierteln, entkernen und in kleine Würfel schneiden. Die frischen Kräuter hacken und alles miteinander verrühren. Zum Abschluss noch mit frischem Limettenabrieb verfeinern.

Gegrillte Wassermelone

1/4 Kleine Wassermelone

Die Melone schälen und in 1,5 cm dicke Scheiben schneiden. Eine Pfanne ohne Öl erhitzen und darin die Melone von beiden Seiten karamellisieren lassen. Sie sollte dann Farbe und Röstaromen bekommen haben. Anschließend aus der Pfanne nehmen und in 1,5 cm Streifen schneiden, diese dann auf 5 cm Länge zuschneiden.

Servieren

2 Stk Secreto vom Schwein

Vor dem Servieren, eine Pfanne mit etwas Rapsöl erhitzen und darin das Secreto vom Schwein von beiden Seiten scharf anbraten. Anschließend im Ofen bei 120°C für 3-5 Min. weitergaren, je nach gewünschtem Garpunkt. Dann das Secreto für mindestens 5 Min. ruhen lassen und vor dem Anrichten in dünne Scheiben schneiden. Das Fleisch auf den Teller geben und die gegrillte Wassermelone wild verteilen. Mit Maldon Salz sowie frisch gemahlenem Pfeffer würzen und mit ein paar Löffeln vom Chimichurri vollenden.

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