The classic Spanish treatment of one of the four prized Iberian-pork cuts. A screaming-hot plancha or cast-iron pan, coarse salt, and nothing else — the marbled fat does the work. Served pink and rested.
Serves 2 to 3Prep 10 minCook 6 min
What to ask for
This recipe calls for Pluma ibérica. Can't get it where you are?
Ingredients & method
Ingredients
- 2 plumas ibéricas (about 200 g each), at room temperature
- Coarse sea salt (Maldon or fleur de sel)
- Freshly cracked black pepper
- Lemon wedges, to serve
- Pimentón de la Vera (optional, for finishing)
Method
- 1Take the plumas out of the fridge 30 minutes before cooking. Pat them completely dry with paper towels.
- 2Heat a heavy plancha or cast-iron pan over the highest heat for 4 to 5 minutes — it should be smoking.
- 3Lay the plumas flat on the dry surface (no oil — the fat will render immediately). Do not move them for 90 seconds.
- 4Flip and cook the second side for 60 to 90 seconds. The interior should still be deep pink (54 °C / 130 °F core).
- 5Transfer to a warm plate and rest for 4 minutes. Slice against the grain into 1 cm strips.
- 6Finish with a generous pinch of coarse salt, a crack of pepper, and an optional dusting of pimentón. Serve with lemon wedges.
Chef's tip
Don't oil the pan. The pluma's intramuscular fat is the cooking medium — adding oil scorches it and masks the flavour. If your pan isn't smoking, it isn't ready.
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