Roast pork, Salsa de Cabrales cheese sauce, and fig compote
Roast
Approximately 1 kg of pork topside roast
Salt, pepper
Olive oil and butter for browning
2 dl milk veal concentrate for basting
Round and even-edged pork topside roast should be tied. Then the slices of cooked roast become particularly nice looking. Pre-heat the oven to 150 degrees Celsius. Grind black and white peppercorns and salt in a mortar. Rub the spice mixture on the roast. Heat ½ dl of oil and 1 tbsp of butter in a frying pan. Once the butter has turned a nut colour, brown the roast in the pan on each side. Place the roast in an oven dish and pour a couple of decilitres of stock on the bottom. Insert a cooking thermometer into the thickest part of the roast. Put the roast in the oven and cook it until the inside temperature has risen to 65 degrees. Remember to baste the roast a couple of times with the stock in the dish.
Cheese sauce
Gravy
2 tbsp of brandy
2 dl double cream
100g Cabrales cheese
Strain the gravy into a small saucepan. Reduce until there is about 1 dl of gravy left. Add 2 tbsp brandy and 2 dl double cream. Crumble 100g of Cabrales cheese into the gravy. Serve mixed bean salad with the roast and cheese sauce.
Fig compote
150g half-dried figs
1 dl white wine
3 tbsp sherry vinegar
3 tbsp brown sugar
1 tsp salt
½ tsp ground black pepper
Cinnamon stick
Couple of cloves
Place all of the ingredients into a saucepan and boil in mild temperature until the mixture thickens to a jam-like consistency.