Grilled Pluma Iberico

L’Aubergine’s Chef Julian Koeberl at The Maya Kitchen Culinary Elite Series

Grilled Pluma Iberico

Course Main Dish
Cuisine European


  • 500 grams pluma iberico (feather loin of Iberico pig)
  • Salt and pepper to taste
  • oil

Herb Salad:

  • 20 grams Chives cut into 2cm sticks
  • 20 grams parsley leaves
  • 20 grams chervil
  • 10 grams tarragon
  • 30 grams lollo rosso lettuce
  • 30 grams frisee salad
  • 5 grams mint leaves
  • 20 grams truffle dressing
  • 10 grams extra virgin olive oil
  • fresh pepper

Mashed Potato:

  • 350 grams boiled potatoes, skin on and mashed
  • 50 grams milk
  • 250 grams butter
  • salt

Truffle Sauce:

  • 150 grams reduced pork jus
  • 50 grams butter
  • 15 grams frozen truffle
  • 2 grams white truffle oil


  1. Season Pluma with salt and pepper. Grill or pan-grill pluma with little oil and grill just until it’s almost cooked. Finish cooking pluma to medium-well just before serving.
  2. To prepare herb salad: Wash greens thoroughly and drain well. Cut or tear herbs and greens into bite-sized pieces. Toss gently until uniformly mixed. Season and put dressing just before serving.
  3. To prepare mashed potato: Boil the potatoes with skin-on in a salted water. Peel potatoes and run through a “tamis” or drum sieve (strainer) to strain and mash. In a pot heat up milk then add mashed potatoes. Mix in butter little by little until well blended. Set aside on a warm place and cover with cling or Saran Wrap.
  4. To make truffle sauce: In a pan over low-heat, mix all ingredients for the truffle sauce until well blended. Set aside.
  5. To assemble, place mashed potato on the plate. Top with the pluma iberico. Drizzle some truffle sauce then finish it by placing herb salad on the plate.

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