If you’ve never heard of a cut of pork called the secreto, the reason why should be pretty obvious (hint: it’s in the name). This richly flavorful, meaty cut of pork has traditionally been a kept as the butcher’s secret (hence the name), but even now that we’re blowing the lid off this well-guarded bit of swine lore, there’s still some confusion to be had.
Depending on who you ask, this prized cut may come from a portion of the shoulder or beneath the belly—we’ve had both versions (and they’ll both work well for this recipe), and all we can say is that it pays do be on good terms with your butcher. If you can’t find the cut in question, pork loin will work just fine.
Porcine secrets aside, we came up with a perfectly easy, mouth-watering condiment: persimmon harissa. We simply take the famous Moroccan chili paste and combine it with ripe persimmon to create a sweet and spicy flavor sensation. Once people get a taste, the secret will be out.