Prepare the filling (2 servings)
½ red pepper
½ green pepper
¼ red onion
3 oz Acorn-fed Iberico Pluma
Finely chop all vegetables except the onion. Heat small amount of oil in skillet and lightly sauté vegetables. Cut the Pluma into small cubes and toss in hot wok until brown on the outside and pink on the inside. Set aside.
Add the meat to the sautéed vegetables. Toss in skillet with soy sauce and sweet-and-sour sauce, cooking for 3 minutes. Remove from heat and add red onion, raw and julienned, and the cilantro. Keep warm.