Iberico Pluma with Romesco Sauce

Name: Iberico Pluma with Romesco Sauce
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 2
Ingredients: 500g Iberico pluma; 3 red peppers; 150g stale white bread no crusts; 3 large tomatoes; 2 cloves garlic; 2 tablespoons smoked paprika; 2 tablespoons sherry vinegar; 2-3 tablespoons lemon juice; 6 tablespoons olive oil

Author:

Drogo

Servings

2 - 4

Prep Time

20 minutes

Cook Time

30 minutes

When it comes to premium cuts of pork, few compare to Iberico Pluma, a beautifully marbled and tender cut from Spain’s prized black Iberian pigs. Cooked correctly, this meat develops a crisp crust while remaining juicy and pink inside. Pair it with a smoky, nutty Romesco sauce, and you have an unforgettable dish that celebrates the best of Spanish cuisine.

Ingredients

Iberico Pluma with Romesco Sauce

500g Iberico pluma
3 red peppers
150g stale white bread no crusts
3 large tomatoes
2 cloves garlic
2 tablespoons smoked paprika
2 tablespoons sherry vinegar
2-3 tablespoons lemon juice
6 tablespoons olive oil

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Directions

Method

Char the peppers: Place the whole peppers on the open flame of a gas hob, or on a barbecue to char them until blackened all over (you could also do this under a very hot grill). Once blackened, place immediately into a covered bowl for a few minutes. After this time, rinse them under the tap until most of the skin has been removed. Discard the stalks and seeds.
Toast the almonds: Toast the almonds in a dry pan then remove and set aside.
Prepare the tomatoes: Skin the tomatoes by making a cross shape in the bottom of each one then covering with boiling water for a few minutes. Drain, then plunge into cold water and leave for a minute. The skins should now peel off easily.
Blend the Romesco: Place the almonds and tomatoes in a blender with the remaining ingredients and pulse to a coarsely textured sauce. Taste and adjust the seasoning if necessary.
Cook the Iberico Pluma: Cook the Pluma in a hot frying pan over medium-high heat for around 4 minutes on each side.
Rest and serve: Rest for 10 minutes before slicing and serving with the romesco.

Recipe Note

Why Iberico Pluma and Romesco Are a Perfect Match

Iberico pork is known for its exceptional flavour and marbling. The fat melts as it cooks, enriching the meat with a buttery texture. The Romesco sauce, a traditional Catalonian condiment, is the perfect complement. Made from roasted red peppers, tomatoes, garlic, almonds, and sherry vinegar, this sauce adds depth, smokiness, and a hint of tang that balances the richness of the pork. Whether you are hosting guests or cooking a restaurant-quality meal at home, this Iberico Pluma with Romesco Sauce recipe delivers a sophisticated experience that is simple to prepare and visually stunning.

Serving Suggestions

This Romesco sauce recipe also pairs beautifully with grilled vegetables, seafood, or roast chicken. For a full Spanish-inspired feast, serve the Iberico Pluma alongside a chilled glass of Rioja or Albariño, and a side of roasted potatoes or charred padron peppers. For an elegant presentation, drizzle extra olive oil over the plate and sprinkle with chopped parsley or smoked paprika before serving.

Chef’s Tips

Cook Iberico pink: Unlike regular pork, Iberico can be served pink for maximum tenderness and flavour.

Balance the sauce: Adjust the lemon juice or vinegar for more acidity if the sauce tastes too rich.

Make ahead: Romesco sauce keeps well for up to five days refrigerated and tastes even better the next day.

Iberico Pluma Romesco Recipe FAQs

Can I grill Iberico Pluma instead of pan-frying it?

Yes, grilling is an excellent option. The high heat caramelises the fat beautifully and gives a smoky finish.

What is Romesco sauce made of?

Romesco is a classic Spanish sauce made from roasted red peppers, almonds, tomatoes, garlic, and olive oil, blended into a smooth, nutty paste.

Is Iberico pork safe to eat pink?

Yes. High-quality Iberico pork is safe to serve medium or medium-rare because of its unique fat content and careful sourcing.

Can I freeze leftover Romesco sauce?

Absolutely. Store it in an airtight container and freeze for up to two months.

Discover More Fine Food Specialist Recipes

For more chef-quality dishes, explore our seafood and meat collections. You will find premium cuts, unique ingredients, and inspiration to elevate your cooking at home. Learn more about our products and delivery options on our Delivery Information page, or follow Drogo’s Kitchen on Instagram and YouTube for more culinary inspiration.

Enjoy This Recipe at Home

This Iberico Pluma with Romesco Sauce recipe brings authentic Spanish flavours to your table. The tender, perfectly seared pork pairs beautifully with the smoky, tangy sauce for a dish that is both elegant and full of character. Try this recipe today and discover how simple it is to create restaurant-quality Spanish flavours in your own kitchen.