Directions

• Preheat oven to 110C/230F.
• To make confit, combine garlic, herbs, salt and pepper in a 7cm-deep (2 3/4inch), 25 x 35cm (10inch x 13inch) baking dish.
• Add the pork, skin-side up, then the combined oil. Cover with foil. Bake for 7 hours or until very tender.
• Cool in the oil for 1 hour. Cover and store in the fridge, covered with oil, for up to 2 weeks. Drain pork, reserving oil.
• Place pork, rind-side down, on a lined tray. Top with paper, another tray and 2-3 cans to compress. Chill overnight.
• Cut the cauliflower into florets and place them into a large saucepan. Cover the cauliflower with milk, add the nutmeg and let it cook over high heat until the milk boils. Then simmer for 15-20mins until the florets are tender.
• Take the saucepan off the heat and strain the cauliflower. Reserve some of the milk.
• Add the cauliflower florets into a blender and blend it till nice and smooth. You may need to add some of the reserved milk to aid the blending. Season with salt and pepper.
• Add the puree back into the saucepan over medium heat. Once the puree starts to bubble, the puree is ready to serve.
• Cut the pork into 2cm (3/4 inch) – thick slices, and shallow fry until golden and crisp, arrange on the plate with the cauliflower puree and shave fresh truffle over the top.