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    pluma ibérica, tataki recipe Spanish Starters & Appetisers, Tapas Recipes 5 1 5 0

    Tataki of Pluma Ibérica, Apple Chutney and Yuzu Mayonnaise

    Prep Time
    10 mins
    Cook Time
    20 mins + 24hr Marinade
    Total Time
    30 mins + 24hr Marinade

    Everyone knows that pork and apple are a winning combination but as a pork tataki? This is an unusual way to serve pluma ibérica that I first saw in a Japanese restaurant in Madrid. The pluma pork is seared on all sides, brushed with Japanese mustard and rolled in toasted sesame seeds before marinating it overnight. The pork is then sliced thinly and served on a bed of spiced apple chutney and a drizzle of tangy yuzu mayonnaise.

    Total Time 30 mins + 24hr Marinade
    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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