Iberico Pork Pluma | ±1.1kg

🥩 Step-by-Step Guide: How to Prepare 1.1 kg of Sliced Ibérico Pork Pluma (from Frozen)

🧊 What You’ll Need
• 1.1 kg sliced Ibérico pork pluma, frozen
• 2 tbsp olive oil (or neutral oil with high smoke point)
• 2 tsp sea salt
• 1 tsp freshly ground black pepper
• 2 tsp smoked paprika (pimentón) – optional but traditional
• 3 cloves garlic, minced (or 1 tsp garlic powder)
• 1 tsp dried oregano or thyme
• (Optional) a squeeze of lemon or drizzle of sherry vinegar to finish

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🥶 Step 1: Thaw Safely in the Fridge
1. Keep the pork sealed in its original packaging or in a zip bag.
2. Place it on a plate or tray (to catch drips).
3. Thaw in the refrigerator for 12–18 hours, or overnight, until fully soft.
4. Once thawed, open the package and pat the slices dry with kitchen paper.

💡 Never thaw at room temperature — it affects texture and safety.

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🌿 Step 2: Season the Pork
1. In a bowl, mix together:
• Salt, pepper, smoked paprika, garlic, and oregano.
2. Add the pork slices and drizzle with olive oil.
3. Toss or massage until every slice is evenly coated.
4. Let the pork rest at room temperature for 20–30 minutes before cooking — this ensures even searing.

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🔥 Step 3: Preheat Your Pan or Grill
• For pan-searing: Heat a large heavy skillet or grill pan over medium-high heat until very hot.
• For outdoor grilling: Preheat to high (220–250 °C) and oil the grates lightly.

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🍳 Step 4: Cook the Pork Pluma
1. Work in batches (don’t overcrowd the pan).
2. Sear each slice about 1–1½ minutes per side, depending on thickness.
• Ibérico pluma is best medium-rare to medium — aim for an internal temp of 60–63 °C.
3. Transfer cooked slices to a plate and cover loosely with foil while you finish the rest.

🧠 Ibérico pork has a high intramuscular fat content, so it stays juicy even when cooked slightly pink — similar to wagyu beef.

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🧈 Step 5: Rest & Finish
• Let all the slices rest for 5–10 minutes before serving.
• Optionally drizzle with a little extra-virgin olive oil, a squeeze of lemon, or sherry vinegar for brightness.

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🍽️ Step 6: Serve & Enjoy

Serve warm with:
• Grilled vegetables or roasted peppers
• Crusty bread and aioli
• Patatas bravas or a light salad

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✅ Tips for Success
• Don’t overcook: The hallmark of Ibérico pork is its tenderness and marbling — medium is ideal.
• Batch cooking: Keep finished slices warm in a low oven (70 °C) while cooking the rest.
• Flavor twist: Try adding a dash of sherry, soy sauce, or honey to the pan near the end for a quick glaze.

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Would you like me to adapt this recipe for oven-roasting or sous-vide preparation instead of pan-searing?

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