Oyster marinated with pork face and spinach

Jordi VilÓ

INGREDIENTS

For 4 people

For the oysters
4 Guillerdeau oysters

For the marinade
1 onion
6 cloves of garlic
1 piece of orange zest
1 piece of lemon zest
10 peppercorns
10 coriander seeds
1 bay leaf
50 ml of vinegar
1 dl of white fish stock
2 dl of oil
½ a sprig of thyme
½ a sprig of rosemary

For the pig's face
1 dl of water
2 pig's faces
2 leeks
1 onion
2 carrots
20 g of peppercorns
1 sprig of thyme
salt

For the pork sauce
2 onions
2 leeks
2 carrots
¼ of a bulb of garlic
1.5 kg of Iberian pig head (Lomo)
100 g of tomatoes
1 sprig of thyme
4 dl of chicken stock
Cayenne pepper

For the hazelnut crumble
50 g of butter
30 g of sugar
30 g of toasted hazelnuts
40 g of breadcrumbs
20 g of potato starch

Garnish
Spinach
Grated lemon zest
Coriander sprouts
Pepper
Sake

 

 

METHOD

For the oysters
Open them and set to one side.

For the marinade
Place the cloves of garlic in some oil. When they have turned golden, add the rest of the ingredients, apart from the vinegar and the stock.
Cook the onion until soft but colourless. Add the vinegar and cook for another 10 minutes. Take the onion mixture and blend, adding the stock until you obtain an emulsion.

For the pig's face
Steam the faces for 10 hours at 93 °C. Transfer everything into a bag.
The following day, take out of the bag, shave the face and cut it into an oyster shape. Set to one side.

For the pork sauce
Caramelise the onion in a pan. Add the remaining vegetables and herbs, cook for five minutes and add the meat. Add the stock and cook on a low heat for 8 hours. Filter, reduce and bind the sauce with butter. Add Cayenne pepper.

For the hazelnut crumble
Mix all the ingredients with the softened butter to obtain a smooth mixture. Bake in the oven at 160 °C for 10 minutes.

Toss the spinach in a pan with a little oil, salt and a dash of sake. Drain on a plate with some paper.
Place the marinade in a pan and heat it. Reach the heat required but leaving a consistency that seems raw. Place the pork with the face in another pan and heat thoroughly.

Preparation
Place the spinach lengthwise on a serving plate, with the oyster covered in the marinade on one side and the face with the spicy pork sauce on the other.
Sprinkle a little hazelnut crumble on the face and a little lemon zest and two coriander sprouts on the oyster.

 

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Jordi VilÓ
Alkimia

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