Grilled pluma with sautéed and caramelized zest and grilled peppers
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.
