Cuchifrito with padron peppers

1. Dice the pluma of Iberian pork and add salt and pepper.

• Cut the Iberian pork pluma into small, uniform cubes for even cooking.
• Season the pieces with salt and black pepper to taste.

2. Cover with flour and fry in hot oil.

• Dredge the pork cubes in rice flour, fully covering them to achieve a crispy exterior.
• Heat a generous amount of oil in a frying pan over medium-high heat.
• Fry the pork cubes until golden and crispy on the outside but juicy inside.
• Remove them from the oil and place them on paper towels to absorb excess grease.

3. Fry the  padron peppers with peeled garlic.

• In the same pan or a separate one, add the Padrón peppers along with peeled garlic cloves.
• Fry until the peppers are slightly golden and the garlic tender, enhancing their flavor.

4. Serve the pluma of Iberian pork on a plate together with the peppers.

• Serve the fried Iberian pork pluma on a plate alongside the Padrón peppers.
• Optional: Sprinkle a pinch of coarse salt over the peppers for a finishing touch.