Each week, Luxuo and Relaxnews invite a master chef to share insights into the gourmet kitchen by presenting a favorite ingredient. Mickaël Foubert, chef at the Makassar in Paris, lets us in on the secrets of Iberian pluma, a distinctive cut of pork.
What led you to choose this ingredient?
Personally, I think it’s difficult to find a place for pork on the menu of a Parisian restaurant. But I have challenged myself to do just that in every restaurant where I have worked in over the past seven years. I have fallen in love with this ingredient and with the different ways of preparing it.
What is your fondest kitchen memory associated with this ingredient?
I was having the first taste test of my Iberian pluma recipe with friends. At first they were reluctant to eat medium-rare pork, but they were pleasantly surprised as soon as they tried the meat I had prepared on the grill.
When is the best season for this ingredient?
In the summer, during barbecue season. But this ingredient remains on my menu in all seasons, since diners enjoy it year-round.
What is the best way to prepare it? Can you share one of your recipes?
Marinated for 24 hours with lemongrass, ginger, garlic, chilies, oyster sauce, honey, soy sauce, mirin (sweet rice wine) and kaffir lime leaves. Then cooked on the grill, sliced thinly and served with homemade mashed potatoes.
Which other products can be combined with Iberian pluma to delight and surprise the taste buds?
Pork goes very well with Asian ingredients.
What are the most common mistakes made when preparing this ingredient?
The most common errors are not marinating or not marinating for the appropriate amount of time, adding too much salt, or overcooking.
What wine (or other alcohol) pairs best with this ingredient?
I recommend a lighter red wine such as a Cheverny or a Touraine, served chilled between 8 and 12°C.