The Iberico Pluma is a unique piece of meat from the Iberico pig, found between the neck and the loin. The meat is perfect for grilling over high heat. The best is to grill it to medium rare and a core temperature of about 63ºC (145F). The meat is beautifully pink, flavorful, buttery, tender at this temperature and has a light crispiness on the outside from grilling.
It’s well known that chimichurri pairs perfectly with a hot and fast-grilled piece of meat. A cherry chimichurri is an ideal match with pork. For this Iberico pluma recipe, we made a cherry variation.
Iberico pork is known among grilling enthusiasts for its flavorful meat, ideal fat distribution, and beautiful marbling similar to wagyu beef. The pigs from the southwest of Spain feed on acorns (bellotas) that have fallen from the trees from November to April, giving the meat a typical nutty flavour.
Making the chimichurri first allows it to be stored in the refrigerator for several hours. This makes that all the ingredients to blend better and enhances the flavour of the chimichurri.
The most surprising aspect of this chimichurri is the addition of cherries and fresh pomegranate seeds. To remove the seeds from the pomegranate, you cut the skin around the crown. Remove the crown and then cut from where the crown was to the bottom. You can now unfold the pomegranate like a water lily and easily tap out the seeds.
This unique sauce includes pomegranate seeds and other ingredients. You can add the ingredients by feeling and tasting. Taste in between and afterwards so you can adjust it entirely to your taste. This way, it becomes your chimichurri.
This Iberico pluma with cherry chimichurri pairs nicely with vegetables from the skillet. You can heat the skillet simultaneously when preheating the grill to about 250ºC (482F) maximum.
Before grilling the meat, you can roast potatoes, bell peppers, and other vegetables in a cast-iron pan over direct heat, for example.
If you can set up your grill with an indirect zone, you can move the skillet there when everything is almost done. Meanwhile, you can grill the Iberico meat quickly. This way, everything will be warm on the table.
This is the Iberico pluma with cherry chimichurri. Will you also make this Iberico steak? Let us know in the comments below. Better yet, please take a photo and post it on Instagram. Tag @bbqhelden so we can see what you’ve made.
Ingredients
- Iberico pluma
- Fresh Italian herbs
- Pepper
- Salt
For the cherry chimichurri
- 200 grams cherries
- 1 shallot
- Bunch of cilantro
- Bunch of curly parsley
- Bunch of fresh oregano
- 1 tbsp sherry vinegar
- 5 tbsp Olive oil
- 1/2 Lemon
- 1/2 pomegranate
- 2 cloves garlic
- 1/4 tsp Salt
- 1/4 tsp chilli flakes
Instructions
- Remove the pits from the cherries and cut them into small pieces. Finely chop the shallot and garlic cloves. Then, remove the leaves from the cilantro, oregano, and parsley. Chop the herbs finely so that you have two tablespoons of each. After that, remove the seeds from half a pomegranate.
- Mix the above ingredients in a bowl and add the sherry vinegar, half a lemon juice, and olive oil. Season with a pinch of salt and chilli flakes you crush in a mortar. Then, place your cherry chimichurri in the refrigerator.
- Prepare your barbecue for direct grilling at about 230-250ºC (446-482F). It’s sufficient to fill half of your coal grate for a kettle barbecue. For a kamado barbecue, you can grill directly without a plate setter or place a half-plate setter.
- Meanwhile, take the Iberico meat out of the refrigerator and season it on both sides with Italian herbs and salt. Black pepper should be added after grilling.
- Brush your grill grate clean, wipe it off with paper towels, and then rub the grill grate with the paper towels with a bit of oil on it.
- Place the Iberico pluma on the hot grill grate above the glowing coals. Close the barbecue and wait for about 3 minutes.
- Turn the meat over with tongs and grill the other side for about three minutes as well.
- When the core temperature reaches about 63ºC (145F), remove the meat from the grill and let it rest for a couple of minutes.
Serve it with the cherry chimichurri and the grilled vegetables.
