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!
INGREDIENTS400g Ibérico Pork Pluma
1 part salt
2 parts flour
- Start your BBQ for a grilling session on high heat. Aim for a temperature of 250°C.
- 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.
- Grill the pluma on both sides for aboth 3 minutes each. You’ll notice the surface will brown.
- Put the meat aside and let rest for a couple of minutes. Slice the Pluma and serve.
Recipe & Image Credit: BBQ Bastard