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.
Firstly, prepare the bacon jam.
Heat the oil in a frying pan and cook the bacon for five to ten minutes, until crispy.
Remove the bacon from the pan and set aside.
In the same fat, fry the onion on a low heat until translucent, then stir in the garlic, sugar, cider vinegar, and maple syrup.
Return the bacon to the pan, mix and cook for around thirty minutes, stirring occasionally, until thick and syrupy.
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.
Season the pluma on both sides with salt and pepper.
Heat one tablespoon of oil in a frying pan and fry the pluma for four to five minutes on each side.
Allow to rest for two minutes, then cut into slices.
Place a portion of potato and bacon jam on a serving plate, top with the pluma and serve.
4 servings