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    Barbecued Pluma Ibérica with Chimichurri Sauce https://www.youtube.com/watch?v=t7_3ERDLL4s https://www.youtube.com/embed/t7_3ERDLL4s?rel=0 5 1 5 0 https://www.bascofinefoods.com/wp-content/uploads/2024/06/barbecued-pluma-iberica-with-chimichurri-sauce.jpg

    Barbecued Pluma Ibérica with Chimichurri Sauce

    • Serves 4 people
    • Complexity Easy
    Prep
    Prep time
    10 mins
    Prep
    Cook time
    12 mins
    Prep
    Total time
    22 mins
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    Ingredients

    • 400g Pluma Iberica, cut into 4 pieces
    • Olive oil, garlic cloves and thyme sprigs for marinating
    • Salt flakes and freshly cracked black pepper
    • For the chimichurri sauce:
    • 2 cloves of garlic, finely chopped
    • 1 banana shallot, finely chopped
    • 1 small bunch of fresh coriander, finely chopped
    • 1 small bunch of fresh flat-leaf parsley, finely chopped
    • 2 tbsp of fresh oregano, finely chopped
    • 1 whole red chilli, seeds removed and finely chopped
    • 5 tbsp of extra virgin olive oil
    • 2 tbsp of sherry vinegar
    • Sea salt to taste

    Introduction

    Melt in the mouth Pluma Ibérica pork served with a classic South American chimichurri sauce for the ultimate barbecue dish with maximum flavour and minimum effort.

    Method

    1. To make the chimichurri sauce, combine all the ingredients in a bowl and season with salt. The chimichurri can be made in advance and refrigerated overnight. Bring to room temperature before serving.
    2. Marinade the pluma in the olive oil, garlic and thyme for 30 minutes before cooking.
    3. Make sure the pluma Ibérica is at room temperature before cooking. Heat your barbecue and cook the pluma for 2 to 3 mins on each side or until done to your liking. Rest for one minute, then serve on warm plates with a good spoon of the chimichurri sauce and your choice of potatoes and salad.

      Shop Ingredients

      Argueso Sherry Vinegar

      £7.90

      Pluma Iberica 1.1Kg

      £56.75

      Luna Beberide Mencia 2023

      £15.00

      Añana Salt Flakes

      £3.90

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