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.

30 mins + 24hr Marinade

4 people

Ingredients
Method

200g pluma ibérica pork, excess fat trimmed
8 tbsp black and white sesame seeds, lightly toasted
4 tbsp of sesame oil
4 tbsp light soy sauce
4 spring onions, thinly sliced
For the apple chutney:
3 bramley apples, peeled, core removed and chopped into small chunks
1 tbsp unsalted butter
3 banana shallots, peeled and finely chopped
50ml cider vinegar
1 tsp mustard seeds
1 tbsp raisins
For the yuzu mayonnaise:
100ml mayonnaise
3 tbsp yuzu juice

Start by preparing the pluma ibérica pork. On a board or work bench, roll out 3 layers of cling film, one on top of each other to make a rectangle measuring 400x300mm. You will need one rectangle of cling film per one piece of pluma ibérica. In a medium sized frying pan, heat the sesame oil and when smoky, add the pluma ibérica pieces, one at a time and sear on all sides until well browned. Place the pluma pieces on a plate and brush all over with some Japanese or Dijon mustard and then roll on the toasted sesame seeds so they coat the pork pieces all over. Roll each piece of pluma ibérica into a sausage using the cling film and tie both ends. Marinate in the fridge overnight.
To make the apple chutney, heat the butter in a medium sized sauce pan, add the chopped shallots and cook a low heat for 10 minutes or until soft. Add the chopped apples, mustard seeds and raisins and cook for a further 5 minutes. Increase the heat, add the cider vinegar and reduce until all the liquid has evaporated. Reduce the heat and cook for a further 5 minutes more. Set aside to cool.
To make the yuzu mayonnaise, combine both ingredients and set aside.
To serve, sliced the pluma ibérica into 0.5cm thick slices. Lay each slice of pork on a spoon of apple chutney, drizzle some sesame oil, soy sauce and top each pork sliced with some yuzu mayonnaise and some chopped spring onions.

Ingredients

200g pluma ibérica pork, excess fat trimmed
8 tbsp black and white sesame seeds, lightly toasted
4 tbsp of sesame oil
4 tbsp light soy sauce
4 spring onions, thinly sliced
For the apple chutney:
3 bramley apples, peeled, core removed and chopped into small chunks
1 tbsp unsalted butter
3 banana shallots, peeled and finely chopped
50ml cider vinegar
1 tsp mustard seeds
1 tbsp raisins
For the yuzu mayonnaise:
100ml mayonnaise
3 tbsp yuzu juice

Method

Start by preparing the pluma ibérica pork. On a board or work bench, roll out 3 layers of cling film, one on top of each other to make a rectangle measuring 400x300mm. You will need one rectangle of cling film per one piece of pluma ibérica. In a medium sized frying pan, heat the sesame oil and when smoky, add the pluma ibérica pieces, one at a time and sear on all sides until well browned. Place the pluma pieces on a plate and brush all over with some Japanese or Dijon mustard and then roll on the toasted sesame seeds so they coat the pork pieces all over. Roll each piece of pluma ibérica into a sausage using the cling film and tie both ends. Marinate in the fridge overnight.
To make the apple chutney, heat the butter in a medium sized sauce pan, add the chopped shallots and cook a low heat for 10 minutes or until soft. Add the chopped apples, mustard seeds and raisins and cook for a further 5 minutes. Increase the heat, add the cider vinegar and reduce until all the liquid has evaporated. Reduce the heat and cook for a further 5 minutes more. Set aside to cool.
To make the yuzu mayonnaise, combine both ingredients and set aside.
To serve, sliced the pluma ibérica into 0.5cm thick slices. Lay each slice of pork on a spoon of apple chutney, drizzle some sesame oil, soy sauce and top each pork sliced with some yuzu mayonnaise and some chopped spring onions.

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Pluma Iberica 1Kg

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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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Tataki of Pluma Ibérica, Apple Chutney and Yuzu Mayonnaise

Pluma Iberica 1Kg