Pluma Iberico Recipe
bellota shoulder loin, acorn fed, hearth grilled, served with honey chili glaze and petit nasturtium leaves
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Ingredients
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Meat
Glaze
Garnish
Method
Preparation
- 1
Prepare the Glaze
In a saucepan over medium heat, combine honey, chili flakes, soy sauce, and lime juice. Stir until the mixture is well blended and slightly thickened, about 5 minutes. Remove from heat and set aside.
- 2
Season the Meat
Season the Pluma Iberico generously with salt and pepper on all sides. Allow the meat to sit at room temperature for about 30 minutes.
Cooking
- 3
Grill the Meat
Preheat your hearth grill to medium-high heat. Once hot, place the Pluma Iberico on the grill and cook for about 5-7 minutes on each side, or until the internal temperature reaches about 60-65°C (140-150°F) for medium-rare. Baste with the honey chili glaze during the last few minutes of grilling.
Serving
- 4
Plate the Dish
Remove the Pluma Iberico from the grill and let it rest for 5 minutes. Slice the meat against the grain and arrange it on a serving platter. Drizzle with any remaining honey chili glaze and top with petit nasturtium leaves for garnish.
