Joselito Cabezada, Apricot kernel Mustard, baked olives and Salted Lemon Yoghurt

For Brine:

 

1. STIR THE SALT INTO THE WATER AND CURE THE JOSELITO CABEZADA FOR 1 DAY IN THIS BRINE.
2. REMOVE THE JOSELITO CABEZADA AND DRY OFF.

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For Preparing the Joselito Cabezada:

 

1. PLACE THE CURED JOSELITO CABEZADA IN THE OIL ALONG WITH THE HERBS, AND BAKE IN THE OVEN AT 85°C FOR AROUND 12 HOURS. WHEN READY, REMOVE THE JOSELITO CABEZADA FROM THE OIL AND LET IT JELL IN THE REFRIGERATOR.
2. PLACE THE JOSELITO CABEZADA IN THE OVEN FOR 10 MINUTES AT 160°C AND GLAZE THE JOSELITO CABEZADA ABOUT ONCE A MINUTE WITH THE PORK GLAZE. AT THE LAST MINUTE, COVER THE JOSELITO CABEZADA WITH THE CROUTONS AND GRATE FRESH LIME ON TOP.

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For Pork Stock:

 

1. CHOP THE VEGETABLES INTO SMALL PIECES AND BAKE LIGHTLY IN A PAN.
2. ADD THE RED WINE, MADEIRA, NOILLY PRAT AND SALT AND COOK UNTIL THE VEGETABLES REMAIN.
3. ROAST THE PORK SHANK, PORK BONES AND SCRAPS IN THE OVEN AT 200°C UNTIL BROWN.
4. HEAT IN A PAN WITH WATER, AND AS SOON AS IT COMES TO THE BOIL, SKIM THE FROTH OFF AND ADD THE COOKED VEGETABLES WITH THE HERBS. LET IT STEEP FOR 2 HOURS AT 90°C.
5. STRAIN AND COOK THE PORK STOCK UNTIL THE DESIRED THICKNESS.

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For Pork Glaze:

 

1. COOK THE PORK STOCK WITH THE BUTTER AND FAT UNTIL IT REACHES THE CONSISTENCY OF A GLAZE.

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For Curry Oil:

 

1. HEAT A SMALL AMOUNT OF OIL AND ADD THE CURRY. ADD THE REST OF THE INGREDIENTS TO THE PAN AND LET IT STAND FOR 3 HOURS AT 50°C.
2. THEN SET ASIDE FOR 24 HOURS. STRAIN THE OIL BEFORE USING.

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For Curried Croutons:

 

1. ROLL THE TRAMEZZINO OUT WITH A PASTA MACHINE AND CUT INTO SMALL CUBES.
2. FRY THE CUBES IN THE CURRY OIL AT 140°C.

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For salted lemon Yoghurt:

 

1. SEASON THE YOGHURT TO TASTE WITH SALTED LEMON RIND AND JUICE.

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For Apricot kernel Mustard Cream:

 

1. MIX THE EGG WHITES AND THE YOGHURT.
2. ADD THE SUNFLOWER OIL AND THEN THE APRICOT KERNEL OIL.
3. SEASON TO TASTE WITH SALT AND LEMON JUICE.
4. ADD THE MUSTARD SEED.