Chargrilled Iberico Pork Pluma Recipe

Bring to room temperature

Remove the Iberico pluma from the refrigerator 30 minutes before cooking so it comes close to room temperature. Pat dry with paper towels.

Season both sides of the pluma evenly with kosher salt, black pepper and smoked paprika. Rub lightly with 1 tablespoon extra-virgin olive oil.

Preheat a heavy cast-iron skillet or a grill pan over high heat until smoking hot (about 5–7 minutes). If using an outdoor grill, preheat to high and oil the grates.

When the pan is very hot, add 1 tablespoon olive oil, then place the pluma in the pan. Sear without moving for 2–3 minutes until a deep char forms. Flip and sear the other side 2–3 minutes for medium-rare (internal temp ~130–135°F / 54–57°C). Adjust time ± for desired doneness.

During the last 1 minute of cooking, add the smashed garlic, thyme sprigs and butter to the pan. Tilt the pan and spoon the melted butter and aromatic juices over the pluma (arroser) to baste.

Transfer the pluma to a cutting board and let rest for 6–8 minutes tented loosely with foil. Resting allows juices to redistribute.

Slice the pluma thinly across the grain just before serving and season lightly with a pinch of finishing salt if desired.

Place the cubed potatoes in a pot and cover with cold, salted water. Bring to a simmer over medium-high heat and cook until just tender when pierced with a knife, about 8–10 minutes. Drain well and let steam-dry for 2 minutes.

While potatoes cook, heat a large skillet over medium-high heat. Add 1 tablespoon olive oil and the chorizo slices. Fry 2–3 minutes per side until oil renders and edges are crisp. Remove chorizo to a plate, leaving oil in the pan.

Add the morcilla slices to the pan and sear 1–2 minutes per side until slightly crisp on the exterior but not falling apart. Remove and keep with the chorizo.

Add remaining 1 tablespoon olive oil to the skillet along with the sliced onion and red pepper. Sauté 4–5 minutes until softened and beginning to caramelize.

Add the par-cooked potatoes to the skillet, spreading into a single layer. Let potatoes cook undisturbed 3–4 minutes to get a golden crust, then toss and continue to brown another 3–4 minutes, seasoning with smoked paprika, 1 teaspoon salt and 1/2 teaspoon black pepper.

Return the chorizo and morcilla to the pan and gently fold to combine, heating through 1–2 minutes so their rendered fats flavor the potatoes and vegetables.

Finish with the chopped parsley and 1 teaspoon sherry or red wine vinegar; toss to coat and adjust seasoning to taste.

Arrange a portion of the sautéed potatoes, morcilla and chorizo on each plate. Fan slices of rested Iberico pluma over or alongside the potatoes.

Garnish with microgreens or extra parsley and serve with lemon wedges to squeeze over the pork. Serve immediately.