PREHISTORIC PORK CRISP

INGREDIENTS

Crisp
4 sheets filo pastry
1 piece edible paper A4 AD
Pork
50 ml extra virgin olive oil
1 shoulder piece of Murcian Chato or Ibérico pork, 400 gr approx.
1 lemon
1 sprig rosemary
1 clove garlic
20 black peppercorns
2 pinches
Maldon salt
Mushrooms in vinegar
300 gr mushrooms
300 gr King oyster mushrooms
300 gr seasonal mushrooms
2 shallots
2 leeks
100 ml old sherry vinegar
100 ml dry white wine
400 ml extra virgin olive oil
1 sprig thyme
50 black peppercorns
1 Granny Smith apple
140 gr foie mi-cuit

PREPARATION

Crisp: Wrap a strip of edible paper with prehistoric drawings in half a sheet of filo pastry, forming a ribbon 4 cm wide. Line the inside of a steel ring with this pastry and paper ribbon. Place the lined rings on a silpat and bake in a dry oven at 200ºC for 5 minutes. Set aside.
Pork: Place the piece of pork in a vacuum pack with the oil, a slice of lemon, a sprig of rosemary, a clove of garlic and 20 peppercorns. Seal at 100% and cook at 65ºC for 8 hours. Leave to cool. Cut the meat and the apple into small dice and mix both with the foie mi-cuit. Fill the rings containing the crisp with this meat mixture.
Mushrooms in vinegar: Wash the mushrooms. Finely chop the leeks and shallots, and sauté in extra virgin olive oil. Mix the white wine and vinegar and reduce to half. Add the mushrooms and the remaining extra virgin olive oil with the thyme, pepper and salt. Leave to simmer for about half an hour, depending on the type of mushrooms and how much cooking they need. Leave to stand for several hours.

TO SERVE

Place the rings lined with the crisp and filled with pork, apple and foie gras in the oven at 200ºC for 1 minute. Plate by arranging the mushrooms behind the two crisps and sprinkle with the red wine sauce. Garnish with spring onion shoots.