These Ibérico Pluma Sliders are the perfect combination of rich, juicy pork, melty Swiss cheese, and sweet-savory caramelized onions cooked in Ibérico tallow for extra depth. A Korean Hot Honey Butter Sauce ties everything together with a bold kick of heat and sweetness, making each bite an explosion of flavor. Whether you're hosting a Super Bowl party or just looking for the ultimate game-day bite, these sliders bring a gourmet twist to a classic favorite!

Recipe for Hot honey Pluma Steak sliders with Swiss Cheese & caramelized onions

Ingredients

• 1 pack of Campo Grande Ibérico pluma Steak
• 9 mini brioche buns
• 8 slices Swiss cheese
• 1 large onion, thinly sliced
• 1 tablespoon Ibérico pork tallow (rendered fat from a cooked pork shoulder)
• 1 tablespoon honey
• 1 tablespoon balsamic vinegar
• 2 tablespoon melted butter
• 1 tablespoon honey
• 2 teaspoons Korean bbq (Spiceology)
• ½ teaspoon garlic paste
• 1 teaspoon chopped Fresh Chives
• Salt, to taste
• Freshly ground pepper, to taste

Preparation

1. First, prepare the caramelized onion by heating a pan over medium heat and melting the Ibérico pork tallow. Add the sliced onion and cook slowly until golden and soft (about 20 minutes). Stir in honey and balsamic vinegar, mix well, and cook for another 5 minutes. Set aside.
2. Let the pluma rest at room temperature for about 1 hour before cooking. Season it with salt and pepper, then heat a pan over medium-high heat and cook for 3.5 minutes per side, until golden on the outside and juicy inside. Aim for an internal temperature of 145°F, keeping in mind that it will rise about 5°F while resting. Let it rest for 5 minutes, then slice it into thin strips, always cutting against the grain.
3. To prepare the Korean Hot Honey Butter Sauce, mix the melted butter, honey, Korean Hot Honey Spice, garlic paste, and chives until smooth.
4. For assembling the sliders, place 4 slices of Swiss cheese on the bottom buns, then add the sliced Ibérico pluma, followed by another 4 slices of cheese. Top with caramelized onion and drizzle more Korean Hot Honey Butter Sauce over the onion. Brush the top bun with the Korean sauce.
5. Finish by heating the sliders in the oven for a few minutes to melt the cheese and toast the bun. Serve immediately. Que aproveche!