Iberico pork pluma, herb vinaigrette and piquillo pepper purée


Pork pluma is a special cut of meat wonderfully prepared in this flavourful recipe.


For the brine

For the Iberico pluma

For the herb vinaigrette

For the piquillo pepper purée

For the deep-fried chickpeas


  1. To make the brine, put 1 litre/1¾ pint water and all the ingredients in a saucepan and heat until the salt and sugar dissolve. Leave to cool then place the pork in the brine, cover and leave in the fridge for 2 and a half hours. Remove from the brine, rinse well in fresh cold water and pat dry.

  2. To make the herb vinaigrette, mix all the ingredients in a bowl and season with salt and pepper.

  3. To make the pepper purée, gently cook the shallots and garlic in olive oil for 5 minutes. Add the peppers followed by the vinegar and chicken stock. Cook for 5 minutes then blitz in a blender. Season to taste with salt and pepper.

  4. For the chickpeas, heat the oil in a deep fat fryer or a deep-sided, heavy bottomed pan to 180C, or until a breadcrumb sizzles and turns golden-brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not over-fill the pan or leave unattended). Deep-fry the chickpeas for 2 minutes. Mix the spices and salt together, drain the chickpeas and season with the spiced salt.

  5. Lightly oil the pork on both sides and place on a hot griddle. Cook for 2 minutes then flip over and cook for a further 2-3 minutes.

  6. To serve, slice the pork and place on a large plate, spoon the vinaigrette over the top then add a spoon of purée to the side. To finish, scatter the chickpeas over the pork.