Ibérico Pluma with Smashed Potatoes and Aioli
Ibérico Pluma with Smashed Potatoes and Aioli

Dousing pork in a little red wine at the end is a great way to pick up all those flavors stuck to the pan and add a touch of sugar and acid to quick-cooking cuts like Ibérico Pluma. And once you whip up this homemade aioli (which is great on practically everything), you’ll never go back to the jarred stuff. 

 

Serves: 3


Difficulty: Easy 


Course: Main


Time: 45 min 

Ibérico Pluma with Smashed Potatoes and Aioli

Ingredients

  • 1 18-25 oz. Campo Grande Pluma 
  • 6 medium potatoes
  • 3 eggs, unpeeled 
  • 3 Tablespoons butter
  • 2 sprigs fresh rosemary or thyme 
  • 3 cloves garlic 
  • ½ cup red wine 
  • Salt
  • Black pepper 

Aioli Ingredients 

  • ⅔ cup olive oil (not extra-virgin) or sunflower oil 
  • 3 garlic cloves, peeled
  • 1 egg at room temperature* 
  • 1 teaspoon lemon juice 
  • Pinch of salt 
  • 1 Tablespoon fresh parsley, chopped (optional) 

Ibérico Pluma with Smashed Potatoes and Aioli 

Preparation  

  1. Boil the potatoes until soft. To test for doneness, stick a knife into one of the potatoes and lift it out of the water. If the potato falls out of the knife easily, it’s cooked. If the knife stays stuck into the potato, it needs a bit more time. 
  2. While the potatoes are cooking, prepare the aioli using an immersion blender. Place the egg, oil, and garlic in a long narrow container (like the container that comes with your immersion blender). With the blender blade pushed to the bottom of the container, blend until the oil starts to emulsify. Once half the mixture is emulsified, move the blender up and down until all the oil is combined and you have a homogenous mixture. Then add in the lemon juice, salt, and parsley if using. 
  3. Once the potatoes are cooked, remove them from the water and place on a flat surface. Use a heavy glass to smash the potatoes. 
  4. Place the potatoes in a cast iron skillet or griddle and cook with a Tablespoon of butter until golden and crispy on the outside. 
  5. Remove any excess fat from the Pluma and season with salt and pepper. Sear in the skillet or griddle for 1 minute on each side. Then add remaining 2 Tablespoons of butter, rosemary or thyme, and the whole garlic cloves on top of the meat. As the butter melts, spoon the butter over the meat, garlic, and herbs as they cook, for about 1 minute. 
  6. Pour the red wine over the meat and let cook  for 1.5 minutes more on each side. Then remove the meat from the pan and let it rest. 
  7. While the meat is resting, fry the eggs in the same pan you used for the potatoes. 
  8. To plate, slice the Pluma and serve with the fried eggs, potatoes, and a generous spoonful of aioli over all of it. ¡Buen provecho! 

 

*If you’re hesitant about consuming raw eggs, you can also make aioli using milk. All the ingredients are the same. Simply substitute ⅓ cup of milk for the egg and continue with the rest of the instructions. Just make sure the milk is at room temperature, as combining cold ingredients with the room temperature oil can break the emulsion. 

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