I was leaving the underground yesterday when a lovely couple with a small child approached me and told me they wanted to give me their T10. I didn’t really understand it at first.
The T10 is a multi-ride ticket for the public transport system of Barcelona. They explained they were leaving Barcelona and had a couple of rides left on it. I was the random person they chose to pass it on to. Ok! I got it. I was grateful because it was a lovely gesture, and from some people I had never met.
When I said I didn’t really understand it at first, it’s because I’m not used to receiving acts of kindness from strangers. I’m so happy that I receive plenty of kindness everyday from Mr. H., and also when I see my friends and family. I try to be kind and helpful to everyone around me. But somehow when a strangers offer me some kindness, I often do a double take, as if I don’t believe it at first.
Maybe it’s because I’ve been living in a harsh society, so I often forget just how wonderful people can be. However the case, a small act of kindness always makes me remember and appreciate people. Also, even though I deny its existence, there must be a tiny superstitious part of me hidden away somewhere. When I am surprised by these little bits of kindness, I often think they are signals that something good is going to happen.
What does kindness have to do with the piece of steak with black pepper sauce featured in this post?
Nothing at all. Unless you focus it in a way that I was being kind to my taste buds.
I’m sorry but I don’t really have a secret to tell. Its just that this piece of pork in Spanish is called Secreto Ibérico, literally translated into Iberian Secret. Its a part of the pork that comes from around about near the armpit. Yes, eating a from somewhere near the armpit may not sound so charming. Eating an Iberian Secret sounds better. Even though it looks like a hard fibrous piece in the photos, they always prove to be soft, tender and with a lovely taste.
My black pepper sauce here is so easy to make that it’s quite embarrassing to write about and maybe I should keep it a secret. Ah, so I do have a secret to tell after all!
Ingredients for two servings:
Iberian Secret – I had 2 pieces, about 200g each
Olive oil – 1 teaspoon
Black pepper – freshly ground
Water – 1/2 cup
Milk – 1/2 cup
Cornflour – 1 tablespoon
Heat the olive oil in a large pan. Cook the Iberian Secret, on both sides to your liking. Once cooked, remove from the pan. Add plenty of black pepper onto the same pan used to cook the pork, without previously cleaning it so you get all the flavour from the pork. Dissolve the cornflour in the water and add into the pan, along with the milk and a pinch of salt. Cook on medium heat until the sauce thickens and reduces a little. Watch out, this can happen quite fast.
This can be adapted with any type of meat really. Its lovely served with some fresh salad and a glass of wine.
Thank you for reading!