PORK SECRETO WITH CARAMELISED ONIONS

Soak the raisins for half an hour.
This can be in water, a little cognac or a little Pedro Ximénez sherry.
If you choose sherry, you can use it later for the sauce.
Cut the secreto into small strips.
Seal the meat in a little oil over a high heat and remove.
In the same oil, add the julienned onions.
Cook over a low heat.
When they are soft and coloured, add the sugar and 1 glass of sherry.
Leave on a high heat for a minute and then lower the temperature.
Add the drained sultanas.
Cook until the sauce is neither too thick nor too light.