Ibérico Pluma with Romesco Sauce & Salsa Verde

If you've never tried Ibérico pluma before, then PLEASE do yourself a favour and get your hands on some. It's genuinely one of my favourite cuts of pork, beautifully marbled with fat, ridiculously tender and packed with flavour. If you want a reliable bucther, I use HG Walter online and they are amazing. Pluma comes from the shoulder end of the Ibérico pig, and thanks to all that lovely intramuscular fat, it lends itself to being cooked HOT and FAST. We want a screaming-hot pan, a gorgeous caramelised crust and beautifully juicy meat. I'm serving mine with two of my favourite sauces. A smoky, nutty romesco made with roasted peppers, tomatoes and almonds, alongside a punchy salsa verde with loads of fresh herbs, capers and lemon. The combination is absolutely ridiculous. You've got the richness of the pork, the sweetness and smokiness of the romesco, and all that lovely acidity from the salsa verde cutting through everything. And the best bit? Once your sauces are ready, the pork takes just a few minutes to cook.