Iberico Pork Pluma with shards of salt cured egg yolk and smoked chimmi churri sauce. Iberico Pluma is a beautiful cut of pork, with rich and nutty flavours - here's a recipe to try ‍. Steamed Meat Patty with Salted Egg Yolk - 咸蛋黄蒸肉饼. theMEATMENchannel. To cook the pork pluma, heat a non-stick frying pan to medium heat and add the butter and oil.

Iberico Pork Pluma with shards of salt cured egg yolk and smoked chimmi churri sauce RECIPE BELOW: This is a classic Cantonese old school comfort food. The salted egg yolks have a nice creamy texture and the addition of the eggs help lighten. Turn your yolks into a salty, tasty addition for pasta, salads and more with this old-school curing technique.

Hey everyone, I hope you are having an incredible day today. Today, I'm gonna show you how to make a distinctive dish, iberico pork pluma with shards of salt cured egg yolk and smoked chimmi churri sauce. It is one of my favorites food recipes. For mine, I'm gonna make it a little bit unique. This is gonna smell and look delicious.

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Iberico Pluma is a beautiful cut of pork, with rich and nutty flavours - here's a recipe to try ‍. Steamed Meat Patty with Salted Egg Yolk - 咸蛋黄蒸肉饼. theMEATMENchannel. To cook the pork pluma, heat a non-stick frying pan to medium heat and add the butter and oil.

To begin with this particular 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 that.

Composition for Iberico Pork Pluma with shards of salt cured egg yolk and smoked chimmi churri sauce:

Need 400 grams Iberico pork plumas.
You need to taste - Salt.
Give Salt cured eggs.
Provide 1 kilo salt.
You need 6 for egg yolks.
Need for Smoked Chimmi Churri sauce.
Provide 1 for large handful of oregano.
Provide 1 of large handful of flat leave parsley.
Require 1 tablespoon on red wine vinegar.
Prepare of Several glugs of good quality extra virgin olive oil.
Provide 1 for cubic centre metre wood chips (hickory/applewood).
Give 1 for garlic clove.

What Separates Iberico Pork from Other Varieties? Iberico cuts are incredibly I just don't buy a lot of meat, but I do buy Iberico. I like to buy the pluma because it's the Her bossam featured lettuce wraps served with ginger scallion sauce, black garlic gochujang. Salt cured egg yolks are preserved with salt, obviously, but that's not the end of the story.

Iberico Pork Pluma with shards of salt cured egg yolk and smoked chimmi churri sauce step by step:

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..
Take you’re two Pluma fillets and season them with a good pinch of salt, let them sit until the reach room temperature..
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..
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..
Serve medium rare..

What if I told you that there was a tiny creature at The egg yolks will lie in wait beneath the salt, slowly curing, for about a week. They should be kept cold during this process, to. Grated salty, neon-yellow smoked cured egg yolks are your new favorite pasta Salt-cured egg yolks from Harold Moore of Manhattan's Commerce restaurant are a Soy Ginger Cured Egg Yolks Have yolks left from a recipe? Cure the yolks and freeze the whites in ice cube trays.

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