Pluma Iberica con Mojo Verde e Patate

Pluma Ibérica con Mojo Verde e Patate is a contemporary Spanish dish that highlights the prized *pluma* cut of Ibérico pork. The *pluma* (or "feather") is a small, triangular cut from the loin of the Ibérico pig, renowned for its intense marbling and tender, buttery texture. This cut is typically seasoned simply with salt and seared to a medium-rare finish to preserve its juiciness. The dish is paired with *mojo verde*, a vibrant Canary Islands-style green sauce made from fresh cilantro or parsley, garlic, olive oil, and vinegar, and served alongside patate (potatoes), often roasted or fried to a crisp.

A great version of this dish is distinguished by the quality of the pork—ideally from acorn-fed (bellota) Ibérico pigs—and the precise cooking of the *pluma*, which should be rosy and succulent. The *mojo verde* must be bright and herbaceous, cutting through the richness of the meat. In Seville, Spain, the restaurant **Tipico** has been highlighted by *Where The Foodies Go* for its exemplary execution of this dish, balancing the smoky, savory pork with the zesty sauce and perfectly cooked potatoes. Regional variations may see the *mojo verde* made with different herbs or a touch of cumin, while the potatoes might be swapped for sweet potatoes or a simple salad. The dish represents a modern Spanish approach, respecting traditional ingredients while presenting them in a refined, plate-friendly format.