PLUMA IBÉRICA CON SALSA DE NARANJA | País de Quercus

pluma pork

🥗Healthier: chicken breast

💰Cheaper: pork loin

Chicken is leaner and more affordable than pluma.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is cheaper and has a neutral flavor.

butter

🥗Healthier: ghee

💰Cheaper: margarine

Margarine is a cost-effective substitute for butter.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon

Bouillon is a cheaper option for broth.

Season the pluma ibérica with salt and black pepper.

In a pan, heat olive oil and sear the pluma ibérica until browned.

In a separate bowl, mix the orange juice, orange zest, brown sugar, water, brandy, corn flour, and soy sauce (if using).

Add the mixture to the pan with the pluma ibérica and cook until the sauce thickens and the meat is cooked through.

Cooking Techniques

Spice Level:

Allergens