Jarret de porc braisé en croûte de quinoa

In three different bowls, beat the eggs, place the flour and place the quinoa. Bread the ossobuco:

1. Coat with flour 2. Dip in egg mixture 3. Coat with quinoa.

Place the ossobuco in the deep fryer at 350°F and fry for 4 to 5 minutes. Once fried, sprinkle with fleur de sel and set aside. Put the orange juice, basil concentrate and sugar in a large frying pan to make a caramel. Once the caramel is ready, place the ossobuco on it and coat it completely with the mixture. Peel the two beets and wash the radish in cold water (do not peel). Thinly slice the three vegetables with a mandolin. Steam the vegetable slices for 2 minutes so they are still crisp, brush with olive oil and season with fleur de sel. Thinly slice the ground cherries and green onion.

Assemblage:

Place the vegetable slices on the bottom of the plate of your choice, creating a round fan and alternating the vegetables. Stick the slices of ground cherry and green onion on the piece of lacquered pork (as the caramel is sticky). Place the piece of meat in the center of the fan. Pour the remaining caramel over the vegetable slices