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For burnt apple mixture
Slice one Granny Smith apple.
Add 1/2 teaspoon of cinnamon.
Bake at 375 degrees until dark. Remove from oven and let it air dry and cool.
Grind the apple in a spice grinder.
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Prepare marinade by adding brown sugar and salt to one litre of cold water. Mix well.
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Submerge collar butt in marinade and leave for three hours.
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Remove collar butt from mixture. Rinse off marinade with cold water then pat dry gently with paper towel.
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Put grinded burnt apple in a separate bowl, soak in the collar butt and let it absorb the mixture.
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Heat a small amount of cooking oil over high heat. Add thyme and star anise. Add collar butt and sear each for side 3 minutes. (Sear longer for well done pork.)
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Rest for 2 minutes. Slice the collar butt into thin slices and serve.
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Garnish any way you prefer (Chef Alvarez used organic vegetables as garnishing).