500 gr marinated pork belly
2 litres well-flavoured stock
Ribs en confit:
500 gr ribs of pork
200 gr red wine
180 gr soy 70 gr sugar
50 gr kimuchi sauce
½ clove garlic
200 gr lean pork
20 gr onion
15 gr carrots 15 gr cabbage 2 celery leaves
2 egg yolks
Salt and white pepper
10 gr powdered horn of plenty mushrooms
10 gr black truffle brisure
20 gr black truffle
Black truffle parmentier:
200 gr cooked potato
75 cl chicken stock
75 cl cream 35 cl Arbequina virgin olive oil
Salt and pepper to taste
Belly of pork: Cook the belly of pork over a low heat for three hours until tender and juicy.
Pork ribs en confit: Mix all the marinade ingredients without heating. Marinate the ribs for 2 hours. Cook sous-vide at 70ºC for 90 minutes.
Pork truffle: Thinly slice the vegetables and sauté until soft. Mix with the minced pork, egg yolks and truffle juice. Form into 40 gr balls and coat with the powdered horn of plenty mushrooms and black truffle brisure.
Black truffle parmentier: Blend all the ingredients except the oil. Then at
maximum speed add the oil to form an emulsion.
First serve the truffled parmentier then top with the diced belly of pork and boned rib meat. Fry the pork truffle and add. Accompany with some flakes of truffle (tuber melanosporum).