Grilled pluma with sautéed and caramelized zest and grilled peppers
Pluma is a delicious cut of meat from the Iberian pig that comes from the shoulder. Here is a simple recipe to prepare pluma:
Ingredients for 2 people
500 g Iberian pluma
2-3 tablespoons olive oil
3-4 cloves garlic, finely chopped
1 teaspoon paprika (smoked or sweet depending on your preference)
Salt (coarse grain) and pepper to taste
Fresh herbs (e.g. rosemary or thyme)
1-2 tablespoons balsamic vinegar (optional)
1 piece of green and yellow pepper
1 lime and 1 orange (for the juice) and the zests
Preparation:
Prepare the meat: Dry the pluma well and then season with salt and pepper.
Marinade: Mix olive oil, chopped garlic, paprika and balsamic vinegar if you like in a bowl. Put the meat in the marinade and leave it in the fridge for at least 30 minutes (or better yet, a few hours).
Grilling or roasting:
Grilling: Preheat the grill to medium heat (indirect) or on a plancha. Grill the pluma for about 4-5 minutes on each side until it has a nice crust and remains tender on the inside. Now grill the split peppers on the grill and give them a real roasted aroma, finally seasoning with a little coarse salt.
Roasting: Heat a pan over medium heat and add a little olive oil. Fry the pluma for 4-5 minutes on each side until it is cooked but not cooked through. Briefly fry the zest of the citrus fruit and later spread it over the meat.
Resting time: After roasting, let the meat rest for 5-10 minutes so that the juices can settle.
Serving: Cut into thin slices and sprinkle with fresh herbs and squeeze a lime and 1 orange over the top. Spread the fried zest over the meat and garnish with orange and lime slices.
Side dishes: Pluma goes well with grilled vegetables such as peppers, a side dish of potatoes or a fresh salad. A delicious bread is also good for soaking up the flavors.
Nice to know: The Iberian pig, also known as "Iberico", is a breed of pig common in the Iberian Peninsula, especially in Spain and Portugal. This breed is famous for its excellent meat quality and high fat content, especially intramuscular fat, which gives the meat a unique flavor and tender texture.
Characteristics of the Iberian pig:
Origin: The breed originates from the region of the Iberian Peninsula and has a long history dating back to ancient times. Ibérico pigs are uniquely adapted to the conditions and climate of this region.
Diet: The Iberian pig is often kept in free-range conditions and roams in spacious pastures. This contributes to high-quality meat production. Eating acorns in season gives the meat its special flavor.
Meat quality: The meat of the Iberian pig is known for its marbling, which results in a rich, full-bodied flavor. High-quality cuts such as "Jamón Ibérico" (air-dried ham) are particularly sought after internationally and contribute to the high reputation of this breed of pig.
Cultural significance: In Spain and Portugal, the Iberian pig plays a central role in gastronomy. The products made from this pig are an important part of the traditional cuisines of both countries.
Health aspects: The fat of the Iberian pig, especially the intramuscular fat, contains high levels of monounsaturated fatty acids, which are considered healthier than saturated fats. This contributes to the positive perception of Iberian ham.
The Iberian pig is not only a symbol of high-quality meat products, but also a part of the cultural identity of Spain and Portugal. It represents the traditional pasture farming and the artisanal production of food obtained from these animals.
