Ingredients

Ingredients For the pork

• 200g/7¼oz belly pork, rind and bones removed

• 50g/1¾oz demerara sugar

• 50g/1¾oz sea salt

• 2 litres/3½ pints groundnut oil

• 2 vanilla pods, seeds only

• 2 juniper berries, crushed

• 1 tsp coriander seeds

• 1 stick cinnamon

• 2 cloves

• 2 cardamom pods

• 1 sprig fresh lemon thyme

• 1 garlic clove, finely chopped

For the scallops

• 4 large diver-caught scallops

• dash groundnut oil

• salt and freshly ground black pepper

For the dressing

• 10ml/½fl oz yuzu juice (Japanese citrus juice, available from specialist Japanese stores, if unavailable, substitute with fresh lime juice)

• 1 lime, juice only

• 1 tsp sesame oil

• 2 tsp soy sauce

For the sherry syrup

• 100ml/3½fl oz Pedro Ximinez sherry

For the nuts and seeds

• 1 tsp pine nuts, toasted

• 1 tsp pumpkin seeds, toasted

• 1 tsp sunflower seeds, toasted

• 1 tsp unsalted peanuts, toasted

• 20g/¾oz bean sprouts, trimmed

To serve

• 6 very thin slices of pata negra chorizo, at room temperature (substitute high-quality cured chorizo if unavailable)

• 6 slices of Jabugo ham, at room temperature

• small handful fresh basil shoots, trimmed

• small handful fresh coriander shoots, trimmed

• 1 Granny Smith apple, thinly sliced

• 1 tbsp unsalted peanuts, grated, to garnish

Description

Recipe Uses 200g/7¼oz Belly Pork, Rind And Bones Removed, 50g/1¾oz Demerara Sugar, 50g/1¾oz Sea Salt, 2 Litres/3½ Pints Groundnut Oil, 2 Vanilla...

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