Would you prefer a delicious cut of pork or a stealthy secret? I chose the former because it cannot be hacked by a foreign power. The edible version of a secreto is a muscle located directly behind the pork shoulder. It may have some fat attached, but there is limited marbling within. Nonetheless, it has a meaty flavor somewhat similar to pork ribs, but richer, and without the fat and grease.
After I trimmed most of the fat and all of the fascia that run the length of the each steak, I rubbed and [thoroughly] mixed just enough Berbère seasoning to give it a bit of a bite. A light sear in avo helped to tenderize the cuts and to seal in their flavors. I braised the meat in a homemade tomato based sauce and served it over spaghetti.
A combination of broiled orange cauliflower steaks and purple cauliflower florets were selected as a complement. I seasoned them with Rogan Josh, garlic granules, Alaea sea salt, and sprinkled on a ginger infused organic sugar just before removing them from the oven.
The Flavor Democracy 