Iberico pork pluma with spring onion and black pepper miso
Prep time less than 30 mins
Cook time less than 30 mins
Serves 2
From Saturday Kitchen
A special cut of pork is given even more amazing flavour with miso and black pepper rub.
Method
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To make the miso, put all of the ingredients in a blender and blend until smooth. This will make more miso than required, but it will keep in the fridge for weeks and can be rubbed on almost any meat
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For the salad, mix all of the ingredients together, put in a colander and wash under running water for about 10 minutes. Drain well.
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For the salad dressing, mix the lemon juice and salt together.
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To cook the pork pluma, heat a non-stick frying pan to medium heat and add the butter and oil.
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Rub the pork heavily with the miso rub and place in the pan. Cook for about 2-3 minutes on each side or until cooked through. Remove from the pan and leave to rest for 1 minute.
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Remove the pan from the heat and de-glaze it with the rice vinegar. Add a tablespoon of the fresh miso to mix through to make a sauce.
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Lightly dress the salad just before serving.
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Slice the pork and place on a serving plate with a spoon of sauce and the salad on top.
Ingredients
For the black pepper and spring onion miso
- 55g/2oz freshly ground black peppercorns
- 400g/14oz spring onions, finely chopped
- 60g/2¼oz garlic, finely chopped
- 250g/9oz white miso paste
- large pinch sea salt
- 50ml/2fl oz soy sauce
- 5 tbsp rice vinegar
- 5 tbsp vegetable oil
For the salad
- 20g/¾oz carrot, cut into fine julienne strips
- 20g/¾oz cucumber, cut into fine julienne strips
- 20g/¾oz daikon, cut into fine julienne strips
- 20g/¾oz leek, white part only, cut into fine julienne strips
- 10g shiso leaves (available online), cut into fine julienne strips
For the salad dressing
- 3 tbsp freshly squeezed lemon juice
- pinch sea salt
For the pork pluma
- 2 pork pluma (each weighing approximately175-225g/6-8oz), trimmed
- 100g/3½oz unsalted butter
- 50ml/2fl oz vegetable oil
- 5 tbsp rice vinegar
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