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
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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