Sauce

Remove bones and skin from the short loin and set aside. Prepare the short loin by
removing excessive fat, silver skin, and a side stripe. Store pork loin in the refrigerator for later use.
Break the bones, chicken wings into smaller pieces and roast until golden brown.
Dice pork trim into smaller pieces and caramelize in a pressure cooker until golden
brown.
Remove the meat from the pan and drain excessive fat. In the same pan, using
strained fat, caramelise sliced shallots, garlic, and mushroom trim from the bon bon recipe.
Add tomato paste and brown sugar, then cook for another 2 minutes. Deglaze the pan with brandy and soy sauce, and add 10g of thyme, bay leaf, dried mushrooms, caramelised meat, and roasted bones.
Deglaze trays from roasting bones with 100g water and add to the pan with the
remaining liquid.
Cook under pressure for 1 hour. Strain the stock, and reduce it to the desired
consistency, skimming throughout the process.
Infuse with remaining thyme, cider vinegar, and cracked black pepper. Strain again through a super bag and double-check the flavour.

Mushroom Bon Bon

Sweat shallots with butter I in the pan, add salt, tomato paste, and caramelise.
Deglaze the pan with Madeira and reduce. Add finely diced king oyster mushrooms and cook for 2 minutes.
Cover the mushrooms with water and bring to a boil. Make a Beurre manié using butter II and flour, and thicken the mushroom mixture.
Finish the mix with finely chopped chervil stems. Transfer the mushroom mix into silicon moulds and freeze.
In a pan, bring to a boil water II, aged malt vinegar, sugar, Gellan F, and Gellan LT100. Skim some from the liquid surface.
Once the mushroom mix is frozen, take out the moulds and dip them into vinegar gel with wooden skewers. Store covered at 70°C.

Roasted Pork Loin

Season the pork short loin with salt and roll it tight.
In the mixer, beat the minced pork, add egg yolk, double cream, mustard, and salt. Mix for another 3 minutes at high speed.
Slow down the mixer motion, add chopped pistachio and chopped parsley.
Transfer the mixed meat onto cling film and spread evenly to the size of the pork short loin. Place the loin in the center and wrap the minced pork around.
Line up the pancetta slices on the cling film and wrap them over the pork mix.
Cook the meat in the water bath at 65°C for 50 minutes, until reached 42°C core
temperature. Unwrap it from the cling film and roast it in the oven at 220°C for 6minutes to caramelise the pancetta.
Rest under the hot lights before serving.

Sweet Potato Dauphine

Wash, peel, and slice sweet potatoes. Vacpac them and cook in boiling water.
Transfer sweet potatoes into cheesecloth and squeeze out the moisture. Pass the sweet potato flesh through a drum sieve and set aside.
In a pan, bring to a boil water, butter, and salt. Add plain flour and cayenne pepper. Take off the heat and add the whole egg.
Mix with the sweet potato paste with choux pastry and pipe it onto a silpat matt. Place them in the freezer. Once frozen, portion them.

Glazed Pork Kidneys with Crackling Crumb

Place the pork skin into a vacuum-sealed bag (vac pac) and cook it in the pan.
Once cooked, allow it to cool down, and then remove any excess fat.
Roast the pork skin in the oven at 220°C until golden, then reduce the heat to 185°C.
Cool down the pork crackling, chop it, and mix it with salt and picked lemon thyme leaves.
Prepare pork kidneys by removing any excess fat and inner veins. Set the pork kidney meat aside and discard the fat and veins.
In the pan, reduce port wine, pomegranate molasses, and garlic to a desirable consistency.
Add butter and emulsify, then add thyme to infuse and strain the port wine glaze.
Discard herbs and garlic.

Cider Gel

In a pan, bring cider, cider vinegar, sugar, and Gellan Gum F to a boil.
Set the gel in the blast chiller. Once fully set, blend the gel until smooth.
Pass through a fine chinois sieve and compress in a vacuum-sealed machine. Once translucent, store it in a squeeze bottle.