INGREDIENTS:
TEARDROP PEAS
PANCETA JOSELITO
DESCRIPTION:
This dish is a refreshing combination that cleanses the palate with a sensory "reset" and makes it easier to continue exploring the menu and discovering new dishes and flavours.
To prepare it, the Joselito pork cheek must first be cooked for about 3 hours in a wood-fired oven. Once cooked, the Papada is extracted by carefully separating it from the rind.
The Papada is then cut into rectangular strips, one finger thick, which are grilled very close to the coals.
Finally, the peas are removed from their pods, lightly grilled and served on a plate topped with a flower from the Etxebarri vegetable garden.
