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

INGREDIENTS

• 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

METHOD

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