Iberico Pork Pluma with Spring Onion and Black Pepper Miso

Pork pluma rubbed with black pepper miso, pan-seared, and served with a julienne vegetable salad and rice vinegar sauce.

Dinner Pork High Protein Miso Japanese-Inspired

Estimated Nutrition

Calories

1425.3

kcal / serving

2850.5 kcal total

Carbs

32.6g

per serving

65.2 g total

Fat

117.9g

per serving

235.8 g total

Protein

57.7g

per serving

115.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

250

5 tbsp for miso

5 tbsp for pan de-glazing

Dairy

100

Unsalted Butter

For cooking

Fruits

Lemon Juice

3 tbsp freshly squeezed

Meat

350

Pork Pluma

2 pieces, trimmed

NutsSeeds

Black Peppercorn

Freshly ground

Garlic

Finely chopped

pinch

Sea Salt

Large pinch

Shiso Leaves

Cut into fine julienne strips

pinch

Sea Salt

For dressing

OilsFats

Vegetable Oil

5 tbsp for miso

Vegetable Oil

For cooking

Vegetables

400

Spring Onion

Finely chopped

Carrot

Cut into fine julienne strips

Cucumber

Cut into fine julienne strips

Daikon

Cut into fine julienne strips

Leek

White part only, cut into fine julienne strips

Method

Dress the vegetable salad just before serving.

Slice the pork and serve topped with sauce and salad.

Blend miso, peppercorns, spring onions, garlic, salt, soy sauce, rice vinegar, and oil until smooth.

Mix salad ingredients, rinse in a colander for 10 minutes, and drain well.

Whisk lemon juice and salt together for the dressing.

Heat butter and oil in a non-stick frying pan over medium heat.

Rub pork with miso, then cook for 3 minutes per side and rest for 1 minute.

De-glaze the pan with 75ml rice vinegar and stir in a spoonful of miso to make a sauce.