Recipe for iberico pluma sous vide
Iberico Pluma is a cut from the neck of the Spanish Iberian pig. The Spanish Iberian pig is a special breed raised in Iberia, Spain. They roam outside all year round and primarily feed on acorns. This gives them a very distinctive flavor and beautiful marbling.
There are especially three cuts I find interesting: Pluma, Secreto, and Presa. Chops and ribs from the Iberian pig are also worth mentioning.
Iberico is somewhat different from other pork, as it actually should be cooked like beef, namely medium rare – and it doesn’t taste like pork or beef – it tastes quite unique. It is definitely a worthy alternative to good beef for special occasions.
Regarding side dishes, classic steak sides are ideal in my opinion. Pepper sauce, whisky sauce, bearnaise sauce, oven-roasted potatoes, homemade fries, pommes anna, hasselback potatoes, etc., pair wonderfully with these cuts.
I bought mine at www.Steak-Out.dk.
Iberico Pluma Sous Vide
Equipment
- Sous Vide
Ingredients
- 4 pcs. Iberico Pluma
- 1 tsp. Salt
Instructions
- Turn your Sous Vide to 57 degrees Celsius (135 degrees Fahrenheit).
- Trim your Pluma, remove the silver skin and the worst loose fat, but keep the "fat pockets," meaning the fat that almost goes into the meat. Then it needs to be salted and vacuum packed. After that, it goes into the Sous Vide once it is warm.
- After two hours, take it out and pat it dry. Then you have three options:
Seared
- Quick sear on a burning hot cast iron pan with ghee, clarified butter, or rapeseed oil - 30 seconds on each side.
- Quick sear on a burning hot grill, about 30 seconds per side.
- Quick sear with a powerful culinary torch until a satisfactory crust is achieved.
- Serve preferably with classic steakhouse sides, see my suggestions under the description.