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The quest for perfect pork

For self-described hamthropologistPeter Kaminsky, finding the perfect pork recipe was worth going around the world. In his new book "Pig Perfect," Kaminsky writes of his journeys, the people he met and the exceptional pork recipes he encountered. Check out his recipe for pork tenderloin.Inspired by Susi Delgado Gonzalez at Bar Manzano: On the night that I first visited with Susi, she sauteed a pie

For self-described hamthropologistPeter Kaminsky, finding the perfect pork recipe was worth going around the world. In his new book "Pig Perfect," Kaminsky writes of his journeys, the people he met and the exceptional pork recipes he encountered. Check out his recipe for pork tenderloin.



Inspired by Susi Delgado Gonzalez at Bar Manzano: On the night that I first visited with Susi, she sauteed a piece of pork that looked like a mini flank steak.  "Do you know about the secret?"  she asked.

I was puzzled.

"El secreto," she said.  "It's a wonderful cut, about a pound.  They call it the secret because it is almost hidden inside the bacon fat."

The meat shone, as all iberico does, from the soft fat beginning to melt.  She flipped the pork in the hot pan, seasoning it with salt and pepper.  When it was done, she plated the meat and sauced it with her mother's whiskey sauce, a Spanish favorite made with pan-roasted garlic, lemon juice, olive oil, and whiskey.  It is wonderfully juicy and packs a lot of flavor, but not so much that the powerful meaty taste of the fresh-killed pork flavor does not come through. El secreto is a splendid cut of meat, and, if you are in Extremadura in pig-killing time, I advise you to have at least one a day.

The foregoing is excerpted from "Pig Perfect: My Quest for Ham, Barbecue and Juicy Pork Chops," by Peter Kaminsky. All rights reserved. No part of this book may be used or reproduced without written permission from Hyperion Publishers.