Pluma Ibérico with Meyer Lemon

Deselect All

Pluma:

6 Meyer lemons, 4 sliced, 2 cut in half

1 cup minced fresh thyme

1 tablespoon olive oil

1 tablespoon kosher salt

2 teaspoons freshly ground black pepper

6 cloves garlic, sliced

4 pounds Ibérico Pluma

Escabeche Liquid:

2 cups rice wine vinegar

1 1/2 cups 1/4-inch-thick slices jalapeño chiles

1/2 cup 1/4-inch-thick slices red onion

1/2 cup sugar

1/4 cup kosher salt

1 tablespoon oregano

5 whole cloves

2 large cloves garlic, lightly crushed

1 bay leaf

Ribbons in Escabeche:

2 cups thinly sliced ribbons tricolor carrots (use a vegetable peeler)

1 cup celery leaves

1 cup thinly sliced cauliflower florets

1 cup thinly sliced tricolor baby bell peppers

2 tablespoons extra-virgin olive oil

1 teaspoon kosher salt

1 teaspoon freshly ground black pepper

Guasacaca Sauce:

2 ripe Haas avocados, roughly diced

2 medium cloves garlic, smashed

1 large jalapeño chile, chopped

1 serrano chile, chopped

1 small onion, quartered

1 green bell pepper, stemmed, seeded and roughly chopped

3/4 cup packed roughly chopped fresh cilantro

1/4 cup packed roughly chopped fresh parsley

1/2 cup olive oil

1/4 cup white vinegar

1 tablespoon lime juice

Kosher salt and freshly ground black pepper