Iberico Pork Pluma | ±0.8kg

Step-by-Step Guide: How to Prepare 1.3 kg of Sliced Iberico Pork Pluma (from Frozen)

1. Thaw the Meat

• Fast thaw method: Place the frozen Iberico pork pluma in a sealed ziplock bag and submerge it in cold water. Change the water every 30 minutes, and it should thaw in 1-2 hours.
• Slow thaw method: For best texture, let it thaw overnight in the fridge (12-24 hours).

2. Prepare the Ingredients

• Iberico pork pluma slices (1.3 kg)
• Olive oil (extra virgin recommended)
• Sea salt and freshly ground black pepper
• Optional: Garlic cloves, fresh rosemary, or thyme for aromatics

3. Choose Your Heat Source

Iberico pork is best cooked over medium-high heat to keep its tender, juicy texture. You can choose from one of the following:

• Stovetop (Grill Pan or Skillet):
Heat a cast-iron grill pan or a large skillet over medium-high heat. Add olive oil and sear for about 3 minutes per side.
• Outdoor Grill:
Preheat the grill to medium-high. Sear the pork slices for 3-4 minutes on each side until you have a nice char.
• Oven (Broiler):
Preheat the broiler to high heat. Place pork on a wire rack over a baking sheet and broil for 5-7 minutes, flipping halfway through for even caramelization.
• Sous Vide (Expert level):
Set your sous vide bath to 56°C for medium-rare. Cook the vacuum-sealed pork pluma for 2 hours, then sear quickly in a hot pan or grill to finish.

4. Season and Sear

• Before cooking, pat the pork dry with paper towels to remove excess moisture for a better sear.
• Rub the meat with olive oil, then season generously with sea salt and black pepper.
• Optional: For extra flavour, add smashed garlic and a sprig of rosemary or thyme to the pan or grill.

5. Cook and Rest

• Cook until the internal temperature reaches 60°C for a perfect medium. Let the slices rest for 5 minutes after cooking to retain the juices.

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