Servings: persons
Iberico Pluma Sous Vide
Iberico differs slightly from other pork, as it actually needs to be cooked like beef, namely medium rare - and it doesn’t taste like pork, nor does it taste like beef - it tastes quite unique. It is clearly a worthy alternative to good beef for special occasions.
Equipment
- Sous Vide
Ingredients
- 4 pcs. Iberico Pluma
- 6 gram 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.