The pluma is one of the most highly regarded cuts of pork. This is because only one pluma weighing approximately 100 grams can be extracted from each pig. It is a fine cut, with a very soft and tender texture and an intense flavour.
Why is the pluma such a select cut?
In recent years, the pluma, along with the lizard and the prey, have become among the most popular cuts of Iberian pork. This is due - in the case of the pluma - to the fact that only one can be extracted from each animal. Moreover, the size of the pluma is limited to just 100 grams. It is important not to confuse the pluma with the prey, as they are taken from the same area. The pluma is triangular and weighs very little, while the prey is slightly more elongated and can weigh just over half a kilo, and two prey can be obtained from each pig.
The pluma has significant amounts of fibre and infiltrated muscle fat, which gives it an exceptional texture and quality. It is so versatile that it can be prepared in a near infinite number of styles: grilled, broiled, baked and even in tartar. Whichever you choose, it will be sure to delight your guests! Simply follow the tips below, and a memorable meal is guaranteed.
Grilled pluma recipe
- Pork pluma. Please note that the amount of pork pluma varies according to the number of diners. For four, one kilo of pluma may be sufficient.
- A glass of red cooking wine or the beverage of your choice.
- Meat stock. This can be a glass, if it is liquid, or a ladle or cube.
- A teaspoon of cornflour.
- 300 grams of cherries.
- Two spoonfuls of brown sugar.
- Four baking potatoes.
- Salt and freshly ground black pepper.
- Grill spray.
- The first thing to do is to take the meat out of the fridge two hours before you begin. Remember that it is important to leave the meat at room temperature so that the inside is not raw after cooking.
- In a saucepan of sufficient size, place the wine, brown sugar and beef stock. If you have opted for a cube or ladle, dissolve the mixture in a glass of water.
- Stir for 15-20 minutes until the ingredients are fully integrated.
- The heat should be at a medium temperature.
- Remove the stones from the cherries, although you can also use frozen, pitted cherries.
- Add the cherries to the mixture of wine, sugar and beef stock. Cook for a further 15 minutes.
- Add flour to suitably thicken the mixture.
- After 15 minutes, remove and put the mixture through a blender. Play around for a bit with the quantities of flour, depending on whether you like the mixture thicker or thinner.
- Preheat the grill to medium heat, with the grill lid on.
- When the grill is hot, grease it with cooking spray to prevent the meat from sticking.
- Place the pluma on the grill. It is advisable to give it indirect heat, i.e. the meat should not be too close to the heat source. You can use a special tray and place it underneath the pluma - it all depends on the model of grill you have.
- Cover the grill.
- Turn the meat, using tongs, after three minutes of cooking. Each side of the meat should be cooked for three minutes with the grill closed.
- After this time, remove the meat from the heat and season with salt and pepper.
- As a tip, you can smoke the meat to give it a distinctive flavour. For this, you will need to use dampened wood or pellets. When wet, the wood will give off smoke, but not a flame. The meat will thus acquire a much more intense flavour.
- Wash the potatoes thoroughly to remove the soil. Prick the potatoes with a fork and wrap them in foil.
- Place the potatoes in the embers or ashes from cooking.
- The potatoes should be left on the fire for around 50 minutes and should always be fully wrapped in aluminium foil.
- Remove and serve with the cherry sauce, the potatoes and a salad.
An alternative for potato and cheese lovers is to make stuffed potatoes. This is more time-consuming, but the results are fantastic. You will need some large potatoes. Once you have washed them, wrap them and place them on the embers of the grill. After 50 minutes, carefully remove the potatoes and cut them in half.
Scoop out the inside and add the pluma, cut into small pieces, and add a little melted cheese. The inside of the potato should be filled with the pluma, the removed potato, cheese and the cherry sauce. Be careful, as the potato should ideally be presented to your guests still wrapped in foil so that the heat is retained.
If grilled potatoes would take too long, you can grill the pluma and accompany it with any other side dish such as salad or rice.