Steps to Prepare Ultimate Iberico Pork Pluma with shards of salt cured egg yolk and smoked chimmi churri sauce

Hello everybody, it is Louise, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, iberico pork pluma with shards of salt cured egg yolk and smoked chimmi churri sauce. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.

Iberico Pork Pluma with shards of salt cured egg yolk and smoked chimmi churri sauce is one of the most favored of current trending meals on earth. It’s appreciated by millions every day. It’s simple, it’s fast, it tastes yummy. Iberico Pork Pluma with shards of salt cured egg yolk and smoked chimmi churri sauce is something that I have loved my whole life. They are nice and they look wonderful.

To get started with this recipe, we have to first prepare a few ingredients. You can cook iberico pork pluma with shards of salt cured egg yolk and smoked chimmi churri sauce using 12 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Iberico Pork Pluma with shards of salt cured egg yolk and smoked chimmi churri sauce:

1. Make ready 400 grams Iberico pork plumas
2. Take to taste Salt
3. Prepare Salt cured eggs
4. Get 1 kilo salt
5. Take 6 egg yolks
6. Prepare Smoked Chimmi Churri sauce
7. Get 1 large handful of oregano
8. Prepare 1 large handful of flat leave parsley
9. Prepare 1 tablespoon on red wine vinegar
10. Get Several glugs of good quality extra virgin olive oil
11. Make ready 1 cubic centre metre wood chips (hickory/applewood)
12. Get 1 garlic clove

Steps to make Iberico Pork Pluma with shards of salt cured egg yolk and smoked chimmi churri sauce:

1. Separate 6 egg yolks and carefully place them in to a tub of fine sea salt making sure you have made an individual divot for each off to sit in. Cover them with a layer of fine sea salt and leave in the fridge for two days. Remove from the the saltine brush off any excess.
2. Take you’re two Pluma fillets and season them with a good pinch of salt, let them sit until the reach room temperature.
3. For the sauce place all of the ingredients in a good processor and add the oil gently until you reach an oily but relatively thick sauce. Then using the smoke gun burn the wood chips and smoke inside the food processor, leave the smoke in the processor and repeat 3-4 times.
4. Get a iron skillet smoking hot on the hob, add a small cube of butter so line the pan and drop in your pluma fillets. Get them a nice golden brown on the out side and then turn down the heat. Drop in some garlic, thyme and a large stick of butter. Once the butter starts to foam baste it over the plumas.
5. Serve medium rare.

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