Receta de pluma ibérica de cerdo ibérico y brócoli por Dani García

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.

Heat olive oil in a skillet over medium-high heat until shimmering.

Season the pluma pork with salt, black pepper, and smoked paprika.

Add the pluma to the skillet and sear for 3-4 minutes on each side until golden brown.

Remove the pork and let it rest for 5 minutes before slicing.

In the same skillet, add butter and minced garlic, cooking until fragrant, about 1 minute.

Add chopped onion and bell pepper, sautéing until softened, about 5 minutes.

Stir in rosemary, thyme, and bay leaves, cooking for another minute.

Pour in chicken broth and bring to a simmer, scraping up any browned bits from the skillet.

Return the sliced pluma to the skillet, cooking for an additional 3-4 minutes to heat through.

Finish with a squeeze of lemon juice and chopped parsley before serving.

Cooking Techniques

Spice Level:

Allergens