Pluma Ibérica with Miso Butter Shallots

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.

36 mins

4 people

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 miso butter shallots:
32 button shallots, peeled and cut in half lengthways
150g unsalted butter, melted
150g miso paste
1.5ltr warm water

Marinade the pluma in the olive oil, garlic and thyme for 30 minutes before cooking.
To prepare the shallots, pre-heat your oven to 200°C/400°F/Gas Mark 6 and place your shallots in a shallow baking tray.
In a large bowl whisk the melted butter, miso and warm water until fully combined. Pour the miso butter mix into the tray and roast in the pre-heated oven for 10 minutes or until lightly brown. After this time, reduce the temperature to 180°C, cover with foil and cook for a further 10 minutes. Keep the shallots warm.
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 in warm plates with a good spoon of the miso butter shallots.

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 miso butter shallots:
32 button shallots, peeled and cut in half lengthways
150g unsalted butter, melted
150g miso paste
1.5ltr warm water

Method

Marinade the pluma in the olive oil, garlic and thyme for 30 minutes before cooking.
To prepare the shallots, pre-heat your oven to 200°C/400°F/Gas Mark 6 and place your shallots in a shallow baking tray.
In a large bowl whisk the melted butter, miso and warm water until fully combined. Pour the miso butter mix into the tray and roast in the pre-heated oven for 10 minutes or until lightly brown. After this time, reduce the temperature to 180°C, cover with foil and cook for a further 10 minutes. Keep the shallots warm.
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 in warm plates with a good spoon of the miso butter shallots.

Add To Basket

Argueso 1822 Palo Cortado

£16.50

Pluma Iberica 1.35Kg

£41.50

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 Miso Butter Shallots

Argueso 1822 Palo Cortado