Pluma Ibérica with Cherry Chimichurri

26 mins

4 people

Prep Time

20 mins

Cook Time

6 mins

Total Time

26 mins

Pork and cherry sounds like a match made in heaven but it is this recipe that showcases this to perfection. Melt in the mouth grilled pluma ibérica served with a chimichurri sauce made with freshly chopped cherries will certainly turn some heads. The fruity chimichurri pairs perfectly with the rich ibérico pork. This is a great dinner party main that will get the thumbs up round the table.

Ingredients
Method

400g pluma ibérica, cut into 4 pieces
Olive oil, garlic cloves and thyme sprigs for marinating
Salt flakes and freshly cracked black pepper
For the cherry chimichurri:
200g pitted cherries, finely chopped
2 banana shallots, finely chopped
1 small bunch of fresh coriander, finely chopped
1 small bunch of fresh flat-leaf parsley, finely chopped
1 small bunch of fresh oregano, finely chopped
1 whole red chilli, seeds removed and finely chopped
8 tbsp of extra virgin olive oil
2 tbsp of red wine vinegar
1 tbsp kirsch
Sea salt to taste

Marinade the pluma in the olive oil, garlic and thyme for 30 minutes before cooking.
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.
Make sure the pluma ibérica is at room temperature before cooking. Heat your frying pan and cook the pluma for 2 to 3 mins on each side or until done to your liking. Rest for one minute, then serve in warm plates with a good spoon of the cherry chimichurri.

Ingredients

400g pluma ibérica, cut into 4 pieces
Olive oil, garlic cloves and thyme sprigs for marinating
Salt flakes and freshly cracked black pepper
For the cherry chimichurri:
200g pitted cherries, finely chopped
2 banana shallots, finely chopped
1 small bunch of fresh coriander, finely chopped
1 small bunch of fresh flat-leaf parsley, finely chopped
1 small bunch of fresh oregano, finely chopped
1 whole red chilli, seeds removed and finely chopped
8 tbsp of extra virgin olive oil
2 tbsp of red wine vinegar
1 tbsp kirsch
Sea salt to taste

Method

Marinade the pluma in the olive oil, garlic and thyme for 30 minutes before cooking.
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.
Make sure the pluma ibérica is at room temperature before cooking. Heat your frying pan and cook the pluma for 2 to 3 mins on each side or until done to your liking. Rest for one minute, then serve in warm plates with a good spoon of the cherry chimichurri.

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Pittacum Barrica 2018

£16.00

Pluma Iberica 1Kg

£30.50

Añana Salt Flakes

£3.75

On Offer

Fuenroble

£12.95
£11.65

Chef's Profile

Javier De La Hormaza

Javier is a Basque born, trained chef and hospitality professional, owner of Basco Fine Foods, a Spanish food and drink importer based in Yorkshire. He regularly runs client food and drink events around the country and he is a course tutor at Hartingtons of Bakewell cookery school. Javier’s passion lies on bringing quality Spanish ingredients and recipes to as many people as possible.

Twitter: @bascofinefoods
Instagram: @mrbasco

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Pluma Ibérica with Cherry Chimichurri

Pittacum Barrica 2018

Pluma Iberica 1Kg

Añana Salt Flakes