Spanish Iberico Pork Pluma ( Top Loin )
1. Pluma – the original package has been cut into several portions
2. Adequate amount of sea salt
1. After thawing, dry the pluma with kitchen paper and put the leave at room temperature for half an hour
2. Pan-fry the pluma without oil on both sides.
3. Pan-fry the first side, pour the sea salt and fry until golden brown; repeat on another side
4. Cover the frying pan for 2-3 minutes and adjust to small heat
5. After picking up, put the food on warm foil paper for 2 minutes.
6. Serve the dish
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