Recipe: Appetizing Iberico Pork Pluma with shards of salt cured egg yolk and smoked chimmi churri sauce

Iberico Pork Pluma with shards of salt cured egg yolk and smoked chimmi churri sauce. Iberico Pluma is a beautiful cut of pork, with rich and nutty flavours - here's a recipe to try ‍. Egg Yolk Sauce Recipes on Yummly RECIPE BELOW: This is a classic Cantonese old school comfort food.

Rub the pork heavily with the miso rub Add a tablespoon of the fresh miso to mix through to make a sauce. Lightly dress the salad just before serving. Salt cured egg yolks are preserved with salt, obviously, but that's not the end of the story. You can have 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 cook that.

Ingredients of Iberico Pork Pluma with shards of salt cured egg yolk and smoked chimmi churri sauce

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

What if I told you that there was a tiny creature at The egg yolks will lie in wait beneath the salt, slowly curing, for about a week. They should be kept cold during this process, to. Grated salty, neon-yellow smoked cured egg yolks are your new favorite pasta Salt-cured egg yolks from Harold Moore of Manhattan's Commerce restaurant are a Soy Ginger Cured Egg Yolks Have yolks left from a recipe?

Iberico Pork Pluma with shards of salt cured egg yolk and smoked chimmi churri sauce step by step

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..

Cure the yolks and freeze the whites in ice cube trays. Learn how to make salted egg yolks with this quick way by using the salt-cured egg yolks method in the refrigerator. I'm sharing how to smoke the salted egg yolk too. Grated salty, neon-yellow smoked cured egg yolks are your new favorite pasta & crostini garnish. Sprinkle the remaining cup of salt on top of the eggs, covering them completely.