ROAST THE PEPPERS AND TOMATOES
Preheat the oven to 425°F (220°C). Place 5 red bell peppers (3 for romesco, 2 for the garnish), 2 halved tomatoes, and 2 whole unpeeled garlic cloves on a baking sheet. Drizzle with olive oil. Roast for 25–30 minutes, turning once, until the pepper skins are blistered and blackened in patches. Transfer the peppers to a bowl, cover tightly with cling film or a plate, and steam for 10 minutes. Peel, deseed, and separate: 3 peppers for the romesco, 2 for the garnish. Set the roasted tomatoes and garlic aside.

MAKE THE ROMESCO SAUCE
If using a dried nyora or ancho chile, soak it in hot water for 15 minutes, then drain and scrape out the flesh, discarding the skin. Toast the almonds and hazelnuts in a dry pan over medium heat until lightly golden, 3–4 minutes. In a food processor, combine the 3 roasted peppers, roasted tomatoes (skins removed), squeezed roasted garlic, toasted nuts, chile flesh or paprika, smoked pimentón, and sherry vinegar. Pulse to a coarse, textured sauce — not a smooth puree. With the motor running, drizzle in the olive oil. Season with salt. Use about 2–3 tablespoons per serving as a bed for the pork, rather than flooding the plate.

PAR-BOIL AND ROAST THE POTATOES
Place the halved or quartered potatoes in a large saucepan of well-salted cold water. Bring to a boil, then simmer for 8–10 minutes until just tender but not falling apart. Drain thoroughly and let steam dry for 2–3 minutes. Give the colander a firm shake to roughen the edges — these rough edges create the extraordinary crunch. Transfer to a roasting tin, toss with olive oil, crushed garlic cloves, rosemary leaves, and a generous pinch of salt. Spread in a single layer. Roast at 425°F (220°C) for 35–40 minutes, turning once halfway through, until deeply golden and shatteringly crispy.

MAKE THE CRISPY JAMÓN
Lay the jamón slices on a parchment-lined baking sheet in a single layer. Bake at 375°F (190°C) for 8–10 minutes until crisp and wavy. Cool completely — they will crisp further as they cool. Break into shards or leave as whole crisp slices.

MAKE THE GARLIC AIOLI
In a medium bowl, whisk together the egg yolks, grated garlic, lemon juice, Dijon mustard, and a pinch of salt until combined. Very slowly, drop by drop at first, begin adding the mild olive oil while whisking constantly. As the emulsion takes hold and thickens, you can increase to a thin, steady stream. Once all the mild oil is incorporated, whisk in the extra virgin olive oil for finishing flavour. Season with salt, white pepper, and additional lemon juice to taste. The aioli should be thick, glossy, and punchy with garlic. Cover and refrigerate until needed.

PREPARE THE CHARRED SPRING ONIONS
Bring a saucepan of salted water to the boil. Blanch the trimmed spring onions for 60–90 seconds until just wilted but still vibrant green. Drain and pat dry. Toss lightly with olive oil and a pinch of salt. Using a kitchen torch, char the spring onions until blistered and lightly blackened in patches, turning to char evenly. Alternatively, cook in a smoking-hot dry griddle pan for 1–2 minutes per side.

DRESS THE ROASTED RED PEPPERS
Tear or slice the 2 reserved roasted red peppers into wide strips. Toss gently with extra virgin olive oil, sherry vinegar, and a pinch of salt.

COOK THE SECRETO IBERICO
Remove the secreto from the refrigerator 30 minutes before cooking to bring to room temperature. Pat thoroughly dry with paper towels. Season generously with flaky salt and cracked black pepper on both sides. Heat a cast-iron skillet or heavy griddle over high heat until smoking. Add a thin film of olive oil. Lay the secreto flat in the pan — it should sizzle aggressively on contact. Sear for 2–3 minutes per side without moving, until a deep golden crust develops. The internal temperature should reach 135–140°F (57–60°C) for medium, which is optimal for this cut. Secreto iberico is thin and heavily marbled — it cooks very quickly. Transfer to a warm plate, tent loosely with foil, and rest for 5 minutes. Slice thinly against the grain.

ASSEMBLE AND SERVE
Spoon a measured bed of romesco sauce (2–3 tablespoons) slightly off-centre on each warm plate. Arrange the dressed roasted red pepper strips alongside. Fan sliced secreto iberico over the romesco. Nestle the charred spring onions beside the pork. In a separate bowl or on the same plate, mound the crispy rosemary potatoes. Dollop garlic aioli over the potatoes. Crown the potatoes with shards of crispy jamón. Finish with a drizzle of your best extra virgin olive oil and serve immediately.