PIG’S FACES WITH MOUNTAIN TUBERS, BLACK QUINOA, PERUVIAN PEPPERTREE WOOD

Pig’s face: Place each face in a cooking bag and share out the garlic, thyme, salt and oil. Seal the bags in a vacuum machine and cook sous-vide in water at 75ºC for 12 hours. When cooked, separate the faces from the juices. Make the sauce by reducing the cooking juices over a low heat. Sear the faces on the griddle skin side down until crisp and golden. Tubers: Place the maca, oca and calcium in a pan with mineral water and leave to soak for 3 hours. Rinse and drain the tubers. Place on an oven pan and bake at 250ºC for 1 hour 10 minutes. Transfer the maca and oca to a saucepan of water with Maras salt and bring to the boil. Cook the whole purple corn cob in a pan of water with some cinnamon sticks for 30 minutes at 110ºC. Strain and reduce the corn juice with the cane sugar to make a syrup. Place the peppertree grains and olive oil in a mortar and crush until the grains break. Cook the black quinoa in chicken stock until soft. Wash, dry and retain the peppertree branches. Before serving, burn them and smoke the tubers.

Before serving, heat the tubers in the oven with four spoonfuls of vegetable oil, then serve with the black quinoa, the mountain leaves and waterweed and sprinkle with peppertree oil.