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    pluma ibérica, pluma ibérica recipe Spanish Meat Recipes, Tapas Recipes 0 0 5 0

    Pluma Ibérica with Miso Butter Shallots

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    Prep Time
    10 mins
    Cook Time
    26 mins
    Total Time
    36 mins

    Ibérico pork and miso…what’s not to like about this duo, right? Perfectly pink pluma ibérica pork works wonders when paired with baby shallots slowly roasted in butter and miso paste. Elevate this dish even further by pairing it with a chilled glass of palo cortado sherry. Enjoy our pluma ibérica recipe today.

    Total Time 36 mins
    Serves 4 people
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    Chef's Profile

    Javier De La Hormaza

    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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