Sous-vide pork loin
4 portions of pork loin (5 ounces each)
1 sprig of thyme per piece of pork
1 tablespoon vegetable oil (for searing)

Vacuum-seal pork loin in a bag with vegetable oil and thyme. Cook in a water bath set to 65C for 25 minutes. Remove from water and remove loin from the bag. Pat dry with paper towel and season with salt and pepper. Put vegetable oil in a pre-heated cast iron pan on high and sear meat until brown crust forms on both sides.

Grainy mustard spaetzle
4 whole eggs
1 tablespoon grainy mustard
1 teaspoon salt
2 cups (approximately) all-purpose flour

Fill a large pot with water and bring to a slow simmer.

In a mixing bowl, beat eggs with salt and grainy mustard. Keep adding flour until you reach a consistency of thick waffle batter. Beat the mixture aggressively for 2 minutes to develop the gluten.

Using a small wooden board and a flat spatula, first wet the board then spread a thin layer of the spaetzle mixture over it. Using a scraping motion, cut strands of the mixture and drop them into the simmering water. When the strands float, allow to cook for 1 minute then remove and chill in cold water. When cooled, drain on paper towel and reserve.

Corn purée
4 cobs corn
Butter
Salt

Husk corn and cut all the kernels off of the cob. Blend the kernels in a blender on high and pass through a fine mesh sieve, reserving the resulting liquid. Weigh the corn liquid and then weigh out the equivalent of half of its weight in butter. Cut the butter into small cubes and set aside.

Place the liquid in a small heavy-bottom saucepan and bring to a boil over medium heat, constantly whisking. When the liquid comes to a boil, cook for 1 minute, remove from heat and whisk in the reserved butter until it is all incorporated. Season with salt to taste.

Tortilla crisps
500 mL vegetable or canola oil
4 corn tortillas
Salt, to taste
1 teaspoon cumin powder

Heat oil in the bottom of a wide saucepan to 375F. Cut the tortillas into thin strips about ¼-inch thick. Fry the tortilla strips until crisp, remove from oil and drain on paper towel. Season with cumin powder and salt.

Pickled jalapeños
4 jalapeños
1 cup water
½ cup apple cider vinegar
1 tablespoon salt
1 tablespoon sugar

Thinly slice jalapenos and place in a small bowl or a mason jar. Bring the water, vinegar, salt and sugar to a boil in a small pot. When it comes to a boil, pour it over the jalapeños and let stand for at least 2 hours, but preferably overnight.

Garnishes
You can garnish the dish with any number of seasonal vegetables. We used summer squash and wedges of radish simply lightly cooked in butter and seasoned. We also garnished the plate with smoked paprika and micro-cilantro. Tamarind sauce can easily be found in your local supermarket’s Latin section.

To plate
Start by sautéeing the spaetzle in butter and season with salt, set aside. Place two spoonfuls of corn purée on the bottom of each plate, then gently shake a small amount of the smoked paprika over one side of the plate. Place the spaetzle on top of the purée and start arranging your vegetables around the plate. Fill in the empty spots with dots of tamarind sauce. Cut the seared pork in half and lean one half on top of the other on top of the spaetzle. Finish by garnishing with the jalapeños, crispy tortillas and cilantro.