Iberian Pluma with Confited Shallots
In our series of spanish recipes in accordance with the mediterranean and paleo diet we recommend trying this Iberian Pluma recipe: a delicious iberian pork recipe, which we believe to be the best pork in the world.
The Iberian “Pluma” is a cut of the Iberian pork that is located in the front of the loin, next to the Presa, and has a characteristic triangular shape (hence its name which means “feather”). It is elongated and not very thick, weighing between 100-150g, and only two are extracted from each channel. It is highly valued for its finesse, with a tender and delicate texture and a pleasant and tasty sensation on the palate.
|Prep Time||–||Cook Time|
|15 mins||30 mins|
Servings: 2 people
- 1l. of meat broth
- 2 Iberian Acorn Fed Pork Pluma (approximately 250g.)
- 400 ml sweet red wine
- 200g. shallots
- 50g. garlic
- 200g unsalted butter
- Fresh chives
- Salt & Pepper ( Añana Mineral Salt recommended)
In a frying pan, add olive oil and begin to sauté the shallots over medium heat.
Once they have reached temperature, add all the butter until melting,
Once melted, add 200 ml of meat stock and leave to simmer for 40 minutes.
In a small saucepan, mix, salt, pepper, red wine and meat stock, add a tablespoon of
sugar, reduce until thick.
Mark the acorn iberian Pluma over a high heat, put a base of confited shallots on a plate, put the piece of meat on top, and cover with the reduction of sweet red wine.
Sprinkle with chopped fresh chives for garnish.