Iberico Pork Pluma with shards of salt cured egg yolk and smoked chimmi churri sauce. Cover them with a layer of fine sea salt and leave in the fridge for two days. Remove from the the saltine brush off any excess. Iberico pork has lots of flavor and is generally well marbled, full of flavor.
Iberico pork has lots of flavor and is generally well marbled, full of flavor.
Iberico refers to the Iberian peninsula, meaning Spain and Portugal.
An easy, delicious recipe for grilled pork served with a zesty chimichurri sauce, perfect for summer or all-season grilling.
Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, iberico pork pluma with shards of salt cured egg yolk and smoked chimmi churri sauce. One of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.
Cover them with a layer of fine sea salt and leave in the fridge for two days. Remove from the the saltine brush off any excess. Iberico pork has lots of flavor and is generally well marbled, full of flavor.
Iberico Pork Pluma with shards of salt cured egg yolk and smoked chimmi churri sauce is one of the most popular of recent trending foods in the world. It is enjoyed by millions daily. It is simple, it is quick, it tastes delicious. They are fine and they look wonderful. Iberico Pork Pluma with shards of salt cured egg yolk and smoked chimmi churri sauce is something that I have loved my whole life.
To begin with this particular recipe, we must first prepare a few components. You can cook iberico pork pluma with shards of salt cured egg yolk and smoked chimmi churri sauce using 12 ingredients and 5 steps. Here is how you cook that.
Composition for Iberico Pork Pluma with shards of salt cured egg yolk and smoked chimmi churri sauce:
- Provide 400 grams - Iberico pork plumas.
- Prepare to taste of Salt.
- Require - Salt cured eggs.
- Require 1 of kilo salt.
- Give 6 egg yolks.
- Need Smoked Chimmi Churri sauce.
- Need 1 for large handful of oregano.
- Provide 1 for large handful of flat leave parsley.
- Need 1 tablespoon on red wine vinegar.
- Need Several glugs of good quality extra virgin olive oil.
- Need 1 of cubic centre metre wood chips (hickory/applewood).
- You need 1 garlic clove.
We used juicy Iberico, but you can use any other type of premium pork like Berkshire Kurobuta, Sakura or even wild boar. Making Salt Cured Egg Yolks is so cool! It's such a unique way to use an egg. It's not terribly difficult either, though it does take some (passive) time.
Iberico Pork Pluma with shards of salt cured egg yolk and smoked chimmi churri sauce making:
- Separate 6 egg yolks and carefully place them in to a tub of fine sea salt making sure you have made an individual divot for each off to sit in. Cover them with a layer of fine sea salt and leave in the fridge for two days. Remove from the the saltine brush off any excess..
- Take you’re two Pluma fillets and season them with a good pinch of salt, let them sit until the reach room temperature..
- For the sauce place all of the ingredients in a good processor and add the oil gently until you reach an oily but relatively thick sauce. Then using the smoke gun burn the wood chips and smoke inside the food processor, leave the smoke in the processor and repeat 3-4 times..
- Get a iron skillet smoking hot on the hob, add a small cube of butter so line the pan and drop in your pluma fillets. Get them a nice golden brown on the out side and then turn down the heat. Drop in some garlic, thyme and a large stick of butter. Once the butter starts to foam baste it over the plumas..
- Serve medium rare..
And it turns out that using partially frozen eggs is the perfect way to separate the yolks from the whites! Rub the iberico pork fillet with one tbsp of the oil, add some seasoning, then seal the outside of the meat all over in a hot frying pan until brown on all sides. Add the garlic cloves, fresh thyme and one tablespoon of butter and spoon the foaming butter all over the pork fillet until it is nicely coated. Instead of acorns, our hogs are raised on a diet of peanuts & pecans, putting a south Georgia twist on Spanish tradition. The egg yolks will lie in wait beneath the salt, slowly curing, for about a week.
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