Iberico Pluma with Romesco

Name: Iberico Pluma with Romesco
Prep time: 20 min
Cook time: 30 min
Yield: Serves 2 - 4
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

Feeds 2 - 4 people
Prep time 20m
Cook time 30m

Description

Iberico pork is some of the finest you will ever taste and the pluma is an incredible cut with such a beautiful amount of marbling. This meat releases its fat when pan-fried, meaning that it cooks in its own fat, creating an incredible crust on the outside, while staying very tender within. Unlike regular pork, Iberico can - and should - be served pink.

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

Method

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 in a dry pan then remove and set aside.
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.
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 pluma in a hot frying pan over medium-high heat for around 4 minutes on each side. Rest for 10 minutes before slicing and serving with the romesco.

Iberico Pluma with Romesco

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