Pluma (Ibérico de bellota pork shoulder loin with honey/chile glaze) from chef/owner Michael Chiarello and chef de cuisine Ryan McIlwraith of Coqueta in San Francisco.
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Pluma—Ibérico de bellota pork shoulder loin with honey/chile glaze

Michael Chiarello, Ryan McIlwraith, Coqueta, San Francisco - October 2013

This recipe originally appeared in Perfect Pairing, and was served with Tariff—Jamón Ibérico–infused gin, acorn-and apricot-infused tonic, orange, cava, pineapple garnish.

For 4 servings

Honey/chile glaze:

  • 1 1/2 cups honey
  • 1 Tbsp. Calabrian chile paste
  • 1 tsp. smoked paprika
  • 1 tsp. lemon juice
  • 1 teaspoon grey salt

Place the honey in a saucepot; bring to low simmer (approximately 180°F). Whisk the honey occasionally to prevent it from burning and to make sure all the honey is softened. Remove from the heat; whisk in other ingredients; reserve.

Assembly:

  • 1 package Korean chile threads
  • 4 6 oz. Pluma pork loins
  • extra-virgin olive oil
  • grey salt
  • black pepper, freshly ground
  • Maldon salt
  • 24 nasturtium leaves
  1. Preheat oven to 350°F.

  2. Spread the chile threads on a baking sheet; bake until crisp (about 5 minutes). The threads should still be a rusty red color; if they turn dark brown, they have gone too far. Allow to cool; reserve.

  3. Light a wood grill. Burn a mixture preferably of oak and almond wood until the flames have died down and all that’s left are bright orange embers. Season the pork with the olive oil, grey salt, and ground black pepper; place on a hot part of grill. Cook for about 6 to 8 minutes, turning the pork over several times to cook it evenly on either side. If using a thermometer, cook to an internal temperature of 145°F.

  4. During the last 2 minutes of cooking, brush the honey/chile glaze on the pork as it cooks. The glaze should coat and caramelize but not blacken or burn. Once desired temperature is reached, rest the pork on a cooling rack for 2 minutes.

  5. Slice into 1/4-inch thick cuts. Brush on or drizzle with more glaze and sprinkle with Maldon salt. Lay the nasturtium leaves and chile threads on the plate to garnish.