Roasted iberian pork with lukitxene style chutney - Gastronomía Vasca: Escuela de Hostelería Leioa

Ingredients

• Presa iberica (end of pork loin) 1.0 kg
• Olive oil 0.02 l
• Salt flakes 0.01 g
• Medium golden apple 0.1 kg
• Pears 0.1 kg
• Tomato 0.25 kg
• Prunes 0.1 kg
• Corinto raisins 0.1 kg
• Vinegar 0.125 l
• Brown sugar 0.125 kg
• Chilli pepper 1.0 g
• Black peppercorns 1.0 g
• Dried ginger 1.0 g
• Glazed pineapple 100.0 g
• Poultry carcasse 0.5 kg
• Onion 0.25 kg
• Leek 1.0 ud
• Carrots 0.1 kg
• White stock 1.0 l
• Txakoli 0.05 l
• Table salt 3.0 g
• Creamed corn 0.01 kg
• Edible flowers 0.005 kg