Pluma with potatoes and bacon jam - pluma, meaning feather in Spanish, is a lightweight cut taken from the neck end of the pork loin and is very succulent and flavourful. Here it partners creamy mashed potato and tangy bacon jam.
2 large potatoes (or equivalent) peeled and quartered
1 tablespoon of extra virgin olive oil
pinch of sea salt
For the bacon jam
250g smoked bacon lardons (2cm squares)
1 small white onion finely sliced
1 garlic clove peeled and crushed
40g of light brown sugar
1 tablespoon of cider vinegar
1 tablespoon of maple syrup
1
Firstly, prepare the bacon jam.
2
Heat the oil in a frying pan and cook the bacon for five to ten minutes, until crispy.
3
Remove the bacon from the pan and set aside.
4
In the same fat, fry the onion on a low heat until translucent, then stir in the garlic, sugar, cider vinegar, and maple syrup.
5
Return the bacon to the pan, mix and cook for around thirty minutes, stirring occasionally, until thick and syrupy.
6
Place the potatoes in a large saucepan, cover with water, bring to a boil and then simmer until tender when tested with a fork. Drain and mash, with a little olive oil and salt, until soft and creamy.
7
Season the pluma on both sides with salt and pepper.
8
Heat one tablespoon of oil in a frying pan and fry the pluma for four to five minutes on each side.
9
Allow to rest for two minutes, then cut into slices.
10
Place a portion of potato and bacon jam on a serving plate, top with the pluma and serve.
2 large potatoes (or equivalent) peeled and quartered
1 tablespoon of extra virgin olive oil
pinch of sea salt
For the bacon jam
250g smoked bacon lardons (2cm squares)
1 small white onion finely sliced
1 garlic clove peeled and crushed
40g of light brown sugar
1 tablespoon of cider vinegar
1 tablespoon of maple syrup
Directions
1
Firstly, prepare the bacon jam.
2
Heat the oil in a frying pan and cook the bacon for five to ten minutes, until crispy.
3
Remove the bacon from the pan and set aside.
4
In the same fat, fry the onion on a low heat until translucent, then stir in the garlic, sugar, cider vinegar, and maple syrup.
5
Return the bacon to the pan, mix and cook for around thirty minutes, stirring occasionally, until thick and syrupy.
6
Place the potatoes in a large saucepan, cover with water, bring to a boil and then simmer until tender when tested with a fork. Drain and mash, with a little olive oil and salt, until soft and creamy.
7
Season the pluma on both sides with salt and pepper.
8
Heat one tablespoon of oil in a frying pan and fry the pluma for four to five minutes on each side.
9
Allow to rest for two minutes, then cut into slices.
10
Place a portion of potato and bacon jam on a serving plate, top with the pluma and serve.
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