Grilled Pluma Iberico

The Iberico Pork Pluma is so deliciously tender and juicy that it does not need much flavouring. Here is a simple way to enjoy it!

Serves 2

INGREDIENTS

400g Ibérico Pork Pluma
1 part salt
2 parts flour

METHOD

  1. Start your BBQ for a grilling session on high heat. Aim for a temperature of 250°C.
  2. While the fire is gaining heat you start patting dry the Pluma Ibérico. Sprinkle the mixture of 2 parts flour, 1 part salt on top of the meat. You need a thin layer of seasoned flour for a crispy texture in the meat.
  3. Grill the pluma on both sides for aboth 3 minutes each. You’ll notice the surface will brown.
  4. Put the meat aside and let rest for a couple of minutes. Slice the Pluma and serve.

 

Recipe & Image Credit: BBQ Bastard

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