Secreto Ibérico con Purée de Patata Morada, Pimientos del Piquillo Confitados y Reducción de Pedro Ximénez

For the Confit Piquillo Peppers: In a small saucepan, combine the drained piquillo peppers, 50ml of extra virgin olive oil, 2 cloves of thinly sliced garlic, and 2 sprigs of fresh thyme. Heat gently over very low heat for 30-40 minutes, ensuring the peppers are just simmering in the oil, not frying. The peppers should become incredibly tender and infused with garlic and thyme. Remove from heat and set aside, keeping warm in the oil.

For the Purple Potato Purée: Place the peeled and chunked purple potatoes in a pot and cover with cold, salted water. Bring to a boil and cook until fork-tender, about 20-25 minutes. Drain thoroughly and return the potatoes to the hot pot over low heat for 1-2 minutes to evaporate any remaining moisture. Pass the hot potatoes through a ricer or mash thoroughly. Gradually whisk in the warmed milk and cold butter until smooth and creamy. Season generously with flaky sea salt and freshly ground black pepper. Keep warm.

For the Pedro Ximénez Reduction: In a small saucepan, combine the Pedro Ximénez sherry and chicken stock. Bring to a gentle simmer over medium heat and reduce by half, until it coats the back of a spoon. This should take about 15-20 minutes. Season with a pinch of salt and pepper to taste. Keep warm.

For the Secreto Ibérico: Pat the secreto Ibérico pieces dry with paper towels. Score the fat cap lightly in a crosshatch pattern, being careful not to cut into the meat. Season both sides generously with flaky sea salt and freshly ground black pepper. Heat the remaining 50ml of extra virgin olive oil in a heavy-bottomed skillet or cast-iron pan over medium-high heat until shimmering. Place the secreto Ibérico fat-side down and sear for 4-5 minutes until deeply golden and crispy. Flip and sear the other side for 3-4 minutes for medium-rare, or longer to your desired doneness. The internal temperature should be around 60-63°C (140-145°F) for medium-rare. Remove the pork from the pan, tent loosely with foil, and let rest for 5-7 minutes.

Assembly: Slice the rested secreto Ibérico against the grain into thick medallions. Spoon a generous dollop of the purple potato purée onto the center of each plate. Arrange a few confit piquillo peppers alongside. Fan out the sliced secreto Ibérico over the purée. Drizzle the Pedro Ximénez reduction artfully around the dish. Garnish with finely minced fresh chives. Serve immediately.