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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.
Cook this well
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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.
Cook this later?Save the recipe, then keep notes on what worked and what you'd change next time.