Iberico pork sirloin (0.25 kg.)
0.1 kg. acorn-fed ham fat
1/6 bundle fresh thyme
2 cloves dry garlic
½ clove dry garlic (en brunoise)
1 medium-sized artichoke
0.03 kg. dry acorns
0.1 l. meat stock, reduced to 50%
0.02 kg. butter
Sirloin: Trim and keep any trimmings for finishing the sauce. Lard with strips of ham fat and place in a warm place so that it warms up.
Artichoke: Boil the artichoke in the traditional way or use a steam probe (in which case, cook just until the centre is slightly soft, leaving the outside practically raw). Cut in half, leaving on some of the stem, and remove some of the outside leaves. Wrap in damp paper and keep warm.
Place the spike grid directly over the fire. When red hot, turn and spike the thyme, 2 whole garlic cloves and all the acorns but one.
Spike the sirloin and the artichoke. Use a blowtorch to cook the meat and the artichoke to exactly the right point. Season with Maldon salt.
Fry the pork trimmings in ham fat. Reduce the meat stock and add the butter and the remaining acorn. Cook until the desired thickness is reached.
Serve the pork sirloin with the artichoke and a little sauce. Do not add too much sauce because its concentrated flavours might overwhelm the meat.