• Brine the Pork Ribeye in a 10% brine for 4 hours. Drain and pat dry. Mix all the spices together for the spice rub and coat the ribeye. Seal in a vac pac bag and steam at 70° for 8 hours.
. Roast on the Rotisserie until golden and caramelised on the outside.
• For the chorizo oil, toast the fennel seeds and seal in a bag with the oil and smoked paprika, and cook in a water bath at 88° for 4 hours.
Pass through a double layer muslin cloth.
• For the chorizo mayonnaise, emulsify the egg yolk with the mustard and vinegar and slowly add the chorizo oil. Season with salt.
• Remove the tops from the green chillies and scoop out the seeds, add to a 10% brine and clingfilm, keep somewhere warm for 12 hours.
Add to a pickle liquor (bring ingredients to the boil, infuse, leave to cool, and pass through a chinois) and leave for a further 8 hours.
• Cut and shape Fondant Potatoes. Sous vide with butter, salt, and thyme.
Steam for 10 minutes in 100° steam and then colour in a pan until a dark caramelisation has formed, cover in stock, and add a nob of butter, bake in the oven, and keep basting until glossy, sticky, and hot through to the centre.
• For the hispi cabbage, cut into quarters, drizzle with oil and sprinkle with maldon salt. Place into a hot pan and seal each surface, finishing the cooking process in the oven.
To finish and serve the dish, carve a generous slice of the pork ribeye and glaze with pork gravy. Take the hispi cabbage and cover with the chorizo mayonnaise. Sprinkle with potato airbag, sliced pickled chilli and sprigs of chervil.
Plate all together and finish with more gravy.