Inferno-Glazed Iberico Pluma with...Inferno-Glazed Iberico Pluma with Togarashi Sweet Potato & Fresno Agrodolce

Succulent acorn-fed Iberico pork pluma glazed in a fiery Gochujang reduction, served over a silky, spiced sweet potato purée with bright pickled Fresno highlights.

Ingredients

Cooking Instructions

1. 01

   In a small saucepan, combine rice vinegar and sugar over medium heat until dissolved. Pour over sliced Fresno chiles and set aside to quick-pickle for at least 20 minutes.

2. 02

   Boil the sweet potato in salted water until tender. Drain and pass through a fine-mesh tamis. Fold in heavy cream, 20g of butter, and Shichimi Togarashi until a silky consistency is achieved. Season with sea salt.

3. 03

   Whisk together Gochujang, honey, and soy sauce in a small bowl to create the Inferno glaze.

4. 04

   Season the Iberico pluma generously with salt. In a cast-iron skillet over high heat, sear the pork for 3-4 minutes per side until a deep, caramelized crust forms.

5. 05

   Reduce heat to medium, add the remaining 10g of butter and the Gochujang glaze to the pan. Baste the pork vigorously for 2 minutes until the glaze is glossy and the internal temperature reaches 52°C (125°F).

6. 06

   Remove pork from the pan and let it rest for 5-7 minutes. Slice against the grain into 1-inch thick medallions.

7. 07

   To plate: Swipe the Togarashi purée across the center of the plate. Arrange the pork medallions on top, garnish with the pickled Fresno rings, and finish with micro-cilantro and a final drizzle of the pan glaze.