Iberian pork shoulder, padrón peppers and homemade wedge potatoes

For the potatoes: Preferably choose medium/small potatoes which will have to be washed very well (since in my case I cook them with skin). Once washed, we will make a longitudinal cut and cut by placing the knife at an angle of less than 90 ° to give the shape of the potato wedges. Next, add 2 tablespoons of EVOO and the spices (to taste), and stir well. Preheat the oven 10' before with the tray inside at about 200° (so that it heats up and leaves the outside of the potato crispy). Once we have everything ready, we put the potatoes in the oven tray separated 10'. After this time, stir them and leave them for another 10' and they will be ready to eat.

For the padron peppers: Heat the pan with EVOO, add the peppers previously washed and cover them. Keep stirring so they don't burn and they are ready.

For the Secreto de cerdo ibérico: Put a few drops of AOVE on one side of the Secreto and spread it, seasoning the piece of meat on both sides with salt and pepper. Place the Secreto in the frying pan on the side where we have put the oil and leave it for approximately 3', turn it over and leave it for another 3' (to each person's taste).