INGREDIENTS:
400 gr Joselito pork loin
16 thin slices of pancetta on baking paper
100 gr small porcini
100 gr small chanterelles
100 gr small shimeji
100 gr small Pleurotus eryngii
150 ml veal sauce
50 smoked pork belly lard cubes
200 ml ham juice with brown butter and lecithin
Seasonal wild blossoms and herbs
Roasted hazelnut leave
Sea salt, white pepper from the mill
PREPARATION:
Cut the pork loin in cutlets of 100 gr each. Season with sea salt and white pepper from the mill.
Grill the cutlets in a grill pan on both sides until hot, and cook them English-style in an oven at 180ºC top and bottom heat for 6 minutes.
Roast the mushrooms separately in clarified butter with slightly smoked pork belly lard, add spices and season with chives.
Warm the ham juice with the nut butter and lecithin to 70 ºC and beat lightly with a mixing rod until foamy. Skim off the foam on the surface and pour through a fine sieve.
Cut the cutlets lengthwise and add spices.
Place the pancetta on 4 plates and place the cutlet strips on the lard. Place the mushrooms on both sides and pour on the sauce. Sprinkle the hazel nut leaves on top.
Put the ham/walnut butter foam over the cutlet strips.
Place the wild blossoms and herbs on the mushrooms.
