Check out the delicious dish by Nuno Mendes, cooked at the Flames of Portugal Cook School.

  • 130g black pork plumas
  • 80g heritage tomatoes
  • 10g white onion
  • 20ml olive oil
  • 5g smoked paprika
  • 5g flat leaf parsley
  • squeeze lemon juice
  • 10g butter
  • pinch maldon salt
  • Lard togarashi

For the tomato salad:

  • Cut the tomatoes into wedges if larger or quarters if the tomatoes are smaller, mix with half the olive oil, half the salt, paprika and parsley. Set aside to marinade
  • Thinly slice the white onion and add the lemon juice and other half of olive oil. Set aside

For the Plumas:

  • Take the pork to room temperature 30 minutes before cooking
  • Brush the pork with the brown butter and the other half of the salt
  • Grill the pork for a maximum of 2 minutes on one side before turning it, you should always keep it moving around the grill
  • Once the pork has reached 60 degrees remove from the grill to rest for 5 minutes

To Assemble:

  • While the meat is resting smoke your tomatoes over the grill to slightly cook and gain some smoky flavour
  • Add the tomatoes around the edge of the plate.
  • Place the marinaded onions scattered over the tomatoes!
  • Slice the pork into 4-5 pieces and put that in the middle of the plate with the tomato salad decorating around it.

Wine Pairing: Vítor Claro Foxtrot, Alentejo