Roasted iberian pork with lukitxene style chutney

For the Iberian pork:

• Remove the fat from the pork, cut the edges and then chop into 175g pieces.

For the garnish:

• Glazed pineapple.

Prepare a chutney:

• Mix the vinegar with the brown sugar and spices. Boil to dissolve the sugar.
• Add the tomato, apple, pear, prunes and grapes.
• Leave to cook until the mixture acquires a jam-like texture.
• Make glazed pineapple.

For the sauce:

• Sauté the pork pieces together with some pork bones (you can alternatively use poultry bones). Let brown.
• Add the vegetables and keep sautéeing.
• Deglaze with txakoli wine.
• Add the white stock and then cook for approximately 2 hours. Reduce.
• Drain and then thicken with cornflour.
• Add mustard, diced tomatoes and salt and then cook for a few minutes.

For the decoration:

• Separate the edible flowers in bouquets.

HOW TO SERVE

• Brown the pork on a griddle or frying pan, then place on a tray and cook in the oven at 200 ºC.
• Carve the pork into fillets.
• Retrieve the juices from the roasting tray and mix them with some of the mustard and tomato sauce.
• Plate up the pork fillets in an orderly manner.
• Place a piece of hot chutney and a slice of pineapple on the side.
• Lastly, add some mustard and tomato sauce to the pork.
• Decorate with flowers.