Beer-infused pork belly, with ginger sorbet & cardamom essence

1. Remove the excess fat from the pork; knead it with a mix of oil, salt, pepper and Moretti beer for 10 minutes. Leave to stand for 2 hours. Reduce the beer in a pot with one teaspoon of salt and one of sugar. Leave to cool; pour over the pork. Leave to stand 20 hrs.
2. Once the meat has absorbed all the flavours through the marinade, vacuum-seal and cook it for 48 hours at 73.5ºC. Then, fry the pork skin-side down in a non-stick pan on a high heat until the skin turns crunchy.
3. For the ginger sorbet: heat the milk and cream at 80ºC; add in the ginger. Leave to infuse for 24 hours. Strain, add salt, sugar and egg white; heat to 80ºC, then freeze at -20ºC. Then, use the Pacojet food processor to atomise the compound.
4. Alternatively, use a fork, beating the mixture until it turns to ice crystals. 
5. With a 66 cl Moretti beer bottle with the base removed as the smoke-stack, top the dish off using the cardamom essence.

Zengiberene aromatic oil (used here in a pulverised iced form) maintains the penetrating organoleptic feature of the fatty cuts of pork belly; it is particularly balanced, given the olfactory features and the tartness of the beer used. Cardamom has been chosen because it comes from the same family as ginger itself, i.e. zingiberaceae, so that it does not overdo the penetration in terms of flavour. Technically, cardamom is a spice which loses its aromas instantly upon removal from its pod. In order to take advantage of the qualities of the wonderful aromas given off (both very tasty and visually interesting), cardamom essence has been chosen for this dish.