A well-marbled cut of Iberian pork seared over high heat for a caramelized crust and a melt-in-your-mouth center, served with a vibrant Canarian cilantro mojo verde and salt-wrinkled baby potatoes.
Ingredients
- 800 g Iberian pork pluma
- 800 g baby potatoes
- 160 g Canarian mojo verde sauce
- 150 g coarse sea salt
- 1 tsp fleur de sel
- 1 tbsp extra-virgin olive oil
Method
- Remove the Iberian pork pluma from the refrigerator at least forty-five minutes before cooking. Pat the surface thoroughly dry with paper towels and let it come to room temperature on a wire rack to prevent thermal shock in the pan.
- If you are making the Canarian mojo verde from scratch, prepare it in a mortar using the dedicated method so the flavors have time to develop at room temperature. If using a prepared jar, stir gently to re-emulsify the sauce.
- Wash the baby potatoes thoroughly, keeping the skins on. Arrange them in a single layer in a wide saucepan, cover with cold water just to level, and add the coarse sea salt. Bring to a rolling boil, then reduce the heat to medium and cook for about twenty minutes, until the tip of a knife slides in effortlessly.
- Drain nearly all the water, leaving just a splash in the bottom of the saucepan. Return to low heat and shake the pan constantly until all the remaining water evaporates. A thin, white film of salt should coat the wrinkled skins of the potatoes, signaling a meltingly tender interior.
- Heat a heavy cast-iron skillet or plancha over high heat until a drop of water flicked onto the surface sizzles instantly and beads up. Lightly brush the surface with a thin film of extra-virgin olive oil.
- Lay the Iberian pork pluma onto the smoking-hot surface without piercing it. Sear undisturbed for three to four minutes, until a deep, mahogany-brown caramelized crust forms and the meat releases naturally from the pan.
- Flip the meat with tongs and sear the second side for two to three minutes more. The meat should yield with a gentle, springy resistance when pressed, indicating a medium-rare to medium center that is essential for melt-in-your-mouth Iberian pork.
- Transfer the meat immediately to a warm cutting board, tent loosely with aluminum foil without crimping the edges to avoid steaming the crust, and let rest for five minutes so the juices redistribute evenly throughout the muscle fibers.
- Slice the Iberian pork pluma on a bias against the grain into thick pieces, about half an inch wide. Fan the rosy slices on a warm serving platter, sprinkle generously with crunchy fleur de sel, arrange the wrinkled potatoes alongside, and spoon a generous ribbon of Canarian mojo verde over the top.
Nutrition
Per serving
- Energy
- 688.1 kcal
- Protein
- 40.72 g
- Carbohydrate
- 37.42 g
- Fat
- 42.23 g
- Fibre
- 4.75 g
- Calcium
- 35.13 mg
- Iron
- 1.37 mg
- Magnesium
- 16.71 mg
