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 - 4
Ingredients: 500g Iberico pluma; 3 red peppers; 75g blanched almonds; 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

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

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500g Iberico pluma
3 red peppers
75g blanched almonds
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

Directions

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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 toasted almonds and the skinless tomatoes in a blender with the remaining ingredients (the charred peppers, the breadcrumbs, garlic cloves, smoked paprika, sherry vinegar, lemon juice and the olive oil) 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.