Slow-cooked pork, cauliflower, curry butter and hints of quince

For 1 person

(Slow-cooked pork)

130g of boneless pork leg

1g of it

1g romero

1g laurel

1g sal

2ml olive oil

Place the pork leg in a steamer with garlic, rosemary, bay leaf, salt, and olive oil and steam at 65°C for 24 hours. Once cooked, flatten the pork leg into a log shape and place it in a gastronorm container lined with parchment paper. Season with salt and pepper, place the skin on top, cover with another sheet of parchment paper, and weigh it down to ensure it is well compressed. Set aside.

(Pork sauce)

50ml dark background

Reduce the dark stock until the desired sauce consistency is achieved.

(Cauliflower cream and curry butter)

15g butter

3g curry

40g coliflor

Beat the butter until creamy, sauté the curry powder briefly to release its aroma, mix it in, and using plastic wrap, roll it into a log. Refrigerate until completely chilled and firm. Clean the cauliflower and boil it in salted water. Puree the cauliflower with the butter and adjust the seasoning.

Sear the pork loin until crispy. Place the cauliflower cream and curry butter in the center of the plate, top with the pork loin, drizzle with a little sauce, and finish with diced quince, toasted pine nuts, and sprouts.