← All recipes

Iberico pork pluma with spring onion and black pepper miso

A home-style Iberico pork pluma with spring onion and black pepper miso made with Rice Vinegar, Vegetable Oil, and Freshly Squeezed Lemon Juice. Keep it handy for the next time you cook it.

Ingredients

• 5 tbsp
• 5 tbsp
• 3 tbsp
• 5 tbsp

Method (preview)

1. 1

   To make the miso, put all of the ingredients in a blender and blend until smooth.

2. 2

   For the salad, mix all of the ingredients together, put in a colander and wash under running water for about 10 minutes. Drain well.

3. 3

   For the salad dressing, mix the lemon juice and salt together.

4. 4

   To cook the pork pluma, heat a non-stick frying pan to medium heat and add the butter and oil.

5. 5

   Rub the pork heavily with the miso rub and place in the pan.

6. 6

   Cook for about 2-3 minutes on each side or until cooked through.

7. 7

   Remove from the pan and leave to rest for 1 minute.

8. 8

   Remove the pan from the heat and de-glaze it with the rice vinegar.

9. 9

   Add a tablespoon of the fresh miso to mix through to make a sauce.

10. 10

    Slice the pork and place on a serving plate with a spoon of sauce and the salad on top.