Pork secretos with artichokes and red wine tapioca

servings4
2 hours

Ingredients

Pork secretos

  • 1000g of pork secretos, cut into 4 portions
  • 500ml of olive oil
  • 1 bunch of fresh thyme
  • 4 garlic cloves, smashed
  • black pepper
  • white pepper

Tapioca

  • 65g of tapioca
  • 250ml of red wine

Onion paste

  • 2 red onions
  • salt
  • pepper
  • 500ml of red wine
  • 10g of grain mustard

Baby artichokes

  • 4 baby artichokes
  • 1 onion
  • 500ml of white wine
  • 2 tbsp of fresh parsley
  • 1 garlic clove
  • 1 tbsp of olive oil
  • 1 bunch of fresh thyme
  • salt

Garnish

  • 12 kirsch-cured cherries

Method

1
Leave the pork to marinate in the olive oil, thyme, smashed garlic and black and white pepper for 4 hours
  • 1000g of pork secretos
  • 1 bunch of fresh thyme
  • 500ml of olive oil
  • 4 garlic cloves
  • black pepper
  • white pepper
2
Put the secretos in a bag, vacuum seal and cook sous vide at 65°C for 12 hours
3
Blanch the tapioca in boiling water for 1 minute. Allow to and then blanch again for 3 minutes. Soak the tapioca in the red wine
  • 65g of tapioca
  • 250ml of red wine
4
Julienne (slice into thin strips) the onions, then braise them in enough red wine to cover. Reduce the red wine and onion down to a paste, remove 100g of the onion paste and chop finely on a board. Add the mustard and season to taste
  • 2 red onions
  • 500ml of red wine
  • 10g of grain mustard
5
Drop the prepared artichokes into a pan with the onion, white wine, parsley, garlic, salt, olive oil and thyme to stop them going brown and cook until soft. Cut each artichoke into quarters
  • 1 onion
  • 500ml of white wine
  • 2 tbsp of fresh parsley
  • 1 garlic clove
  • 1 tbsp of olive oil
  • 1 bunch of fresh thyme
  • salt
6
To serve, position the pork secretos on each plate. Spoon the onion and mustard mixture next to the meat, then spoon over the tapioca in the red wine, making sure to drizzle some of the jus onto the meat. Arrange four of the artichoke quarters around the meat, then place 3 cherries around the edge of the plate
  • 12 kirsch-cured cherries