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    Pluma Ibérica with Miso Butter Shallots

    • Serves 4 people
    • Complexity Easy
    Prep time
    10 mins
    Cook time
    26 mins
    Total time
    36 mins
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    • 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


    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.


    1. Marinade the pluma in the olive oil, garlic and thyme for 30 minutes before cooking.
    2. 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.
    3. 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.
    4. 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.

      Shop Ingredients

      Argueso 1822 Palo Cortado


      Pluma Iberica 1.1Kg


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