Pork Secreto with Mandarin-Miso Glaze, Roasted Cauliflower Cream and Thyme Mushrooms

Instructions

1. 1

   Preheat the oven to 220°C / 425°F. Place the cauliflower on a baking tray, add 1 tablespoon olive oil, half of the salt, some black pepper, and 2 garlic cloves. Toss well and roast for 25 minutes, until tender with golden edges.

2. 2

   While the cauliflower roasts, make the glaze. In a small saucepan combine the mandarin juice, mandarin zest, white miso, honey, rice vinegar, soy sauce, and half of the chopped shallot. Cook over medium heat for 8 to 10 minutes, stirring, until reduced to a light syrup consistency. Set aside.

3. 3

   Transfer the roasted cauliflower and roasted garlic to a blender. Add the heavy cream, chicken stock, and 15 g butter. Blend until very smooth. Taste and adjust with salt and pepper. Keep warm.

4. 4

   Pat the pork secreto dry with paper towels. Season both sides with the remaining salt and black pepper. Heat a large skillet over medium-high heat with 1 tablespoon olive oil. Sear the pork for 3 to 4 minutes per side, until well caramelized.

5. 5

   Lower the heat to medium. Add the glaze to the skillet with the pork and cook 2 to 3 minutes more, spooning the glaze over the meat, until it clings to the pork and the meat is cooked through but still juicy. Transfer the pork to a board and let it rest for 5 minutes.

6. 6

   In another skillet, heat the remaining tablespoon of olive oil with 10 g butter over medium-high heat. Add the remaining shallot, the remaining minced garlic clove, and the mixed mushrooms. Sauté for 5 to 6 minutes until the mushrooms are browned and no liquid remains. Stir in the fresh thyme and cook 1 minute more. Adjust with salt and pepper.

7. 7

   Slice the pork secreto into thick strips. To serve, spread a layer of roasted cauliflower cream on each plate, arrange the glazed pork on top, and finish with the thyme mushrooms. Spoon any remaining glaze from the pan over the pork.