Iberico Pluma with Romesco
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Feeds 2 - 4 people 
Prep time 20m
Cook time 30m
Description
Iberico pork is some of the finest you will ever taste and the pluma is an incredible cut with such a beautiful amount of marbling. This meat releases its fat when pan-fried, meaning that it cooks in its own fat, creating an incredible crust on the outside, while staying very tender within. Unlike regular pork, Iberico can - and should - be served pink.
- 500g Iberico pluma
- 3 red peppers
- 150g stale white bread (no crusts)
- 3 large tomatoes
- 2 cloves garlic
- 2 tablespoons smoked paprika
- 2 tablespoons sherry vinegar
- 2-3 tablespoons lemon juice
- 6 tablespoons olive oil
- Place the whole peppers on the open flame of a gas hob, or on a barbecue to char them until blackened all over (you could also do this under a very hot grill). Once blackened, place immediately into a covered bowl for a few minutes. After this time, rinse them under the tap until most of the skin has been removed. Discard the stalks and seeds.
- Toast the almonds in a dry pan then remove and set aside.
- Skin the tomatoes by making a cross shape in the bottom of each one then covering with boiling water for a few minutes. Drain, then plunge into cold water and leave for a minute. The skins should now peel off easily.
- Place the almonds and tomatoes in a blender with the remaining ingredients and pulse to a coarsely textured sauce. Taste and adjust the seasoning if necessary.
- Cook the pluma in a hot frying pan over medium-high heat for around 4 minutes on each side. Rest for 10 minutes before slicing and serving with the romesco.
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