Hello everybody, it’s Drew, welcome to my recipe site. Today, we’re going 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 am going to make it a bit unique. This will be really delicious.

Iberico Pork Pluma with shards of salt cured egg yolk and smoked chimmi churri sauce is one of the most popular of recent trending foods in the world. It’s enjoyed by millions daily. It is easy, it’s fast, it tastes delicious. Iberico Pork Pluma with shards of salt cured egg yolk and smoked chimmi churri sauce is something that I’ve loved my entire life. They’re fine and they look fantastic.

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To get started with this particular recipe, we must 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 it.

The ingredients needed to make Iberico Pork Pluma with shards of salt cured egg yolk and smoked chimmi churri sauce:

1. Prepare 400 grams Iberico pork plumas
2. Take to taste Salt
3. Prepare Salt cured eggs
4. Prepare 1 kilo salt
5. Make ready 6 egg yolks
6. Prepare Smoked Chimmi Churri sauce
7. Get 1 large handful of oregano
8. Make ready 1 large handful of flat leave parsley
9. Get 1 tablespoon on red wine vinegar
10. Take Several glugs of good quality extra virgin olive oil
11. Make ready 1 cubic centre metre wood chips (hickory/applewood)
12. Make ready 1 garlic clove

Iberico Pork Pluma with shards of salt cured egg yolk and smoked chimmi churri sauce is something which I've loved my whole life. They're fine and they look wonderful. Iberico Pork Pluma with shards of salt cured egg yolk and smoked chimmi churri sauce Iberico pork plumas, Salt, kilo salt, egg yolks, large handful of oregano, large handful of flat leave parsley, on red wine vinegar, Several glugs of good quality extra virgin olive oil pluma iberica wood-fire grilled butcher's filet iberico pork, smoked green onions, xato sauce. Iberico Pork Pluma with shards of salt cured egg yolk and smoked chimmi churri sauce is one of the most favored of recent trending meals on earth.

Steps to make Iberico Pork Pluma with shards of salt cured egg yolk and smoked chimmi churri sauce:

1. 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.
2. Take you’re two Pluma fillets and season them with a good pinch of salt, let them sit until the reach room temperature.
3. 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.
4. 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.
5. Serve medium rare.

Iberico Pork Pluma with shards of salt cured egg yolk and smoked chimmi churri sauce Iberico pork plumas, Salt, kilo salt, egg yolks, large handful of oregano, large handful of flat leave parsley, on red wine vinegar, Several glugs of good quality extra virgin olive oil pluma iberica wood-fire grilled butcher's filet iberico pork, smoked green onions, xato sauce. Iberico Pork Pluma with shards of salt cured egg yolk and smoked chimmi churri sauce is one of the most favored of recent trending meals on earth. It is appreciated by millions every day. It's simple, it's quick, it tastes delicious. Iberico Pork Pluma with shards of salt cured egg yolk and smoked chimmi churri sauce is something that I've loved my entire life.

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