Pork Shoulder Steak with Coffee, Date and Lime Glaze, over Cumin Pumpkin Purée and Green Beans with Crispy Shallot

Instructions

1. 1

   Preheat the oven to 220°F / 105°C only to keep the pork and purée warm if needed. Season the pork shoulder steak with 5 g (1 tsp) salt, black pepper, and 1 tsp of the cumin. Let it rest for 10 minutes while you prepare the rest.

2. 2

   Place the pumpkin in a saucepan with the whole garlic clove, 60 ml (1/4 cup) water, 1 tbsp olive oil, 1/2 tsp cumin, and 1/2 tsp salt. Cover and cook over medium heat for 12-15 minutes, until the pumpkin is very tender.

3. 3

   Meanwhile, combine the espresso, chopped dates, lime zest, lime juice, sherry vinegar, sweet paprika, and the chopped shallot in a small saucepan. Cook over low heat for 6-8 minutes, stirring, until the dates break down and the mixture thickens. Blend or mash with a fork into a rustic glaze.

4. 4

   Heat a large skillet over medium-high heat with 1 tbsp olive oil. Add the thinly sliced shallot and cook for 3-4 minutes, stirring, until golden and crisp around the edges. Transfer to a plate.

5. 5

   In the same skillet, add the pork and sear for 3-4 minutes per side. Lower the heat to medium and brush or spoon half of the glaze over the meat. Cook 2 more minutes per side, until lacquered and cooked to your liking. If desired, keep it warm in the oven at 220°F / 105°C for a few minutes.

6. 6

   Boil the green beans in salted water for 3-4 minutes until tender but still bright. Drain and sauté them in the same skillet used for the pork with 1 tsp olive oil, the 2 chopped garlic cloves, 1/2 tsp cumin, and a pinch of salt for 2 minutes.

7. 7

   Remove the whole garlic clove from the cooked pumpkin. Add the butter and blend the pumpkin until smooth; add a little more water if needed to loosen it. Adjust salt to taste.

8. 8

   Rest the pork for 5 minutes and slice it thickly. Serve a base of pumpkin purée, place the pork on top, spoon over the remaining glaze, and finish with the green beans and crispy shallot.