Betula paired with roasted banana

Components

• Cuatro cerdos
• 1 mature plantain
• oil as desired
• spices for homemade pork flavoring

Ready state

1. Take the nozzles out of the refrigerator and let them sit at room temperature—they should not be frozen when placed in the skillet. In the meantime, get the banana ready.

1. Peel the banana and slice it diagonally into pieces about 1 cm thick. Heat a frying pan (ideally non-stick) over medium heat. Once hot, add a little water and a drizzle of olive oil, then place the banana slices side by side. Cook for approximately 2 minutes on each side until they caramelize, seasoning with salt to taste. Move the slices to a plate and repeat the process with the remaining banana pieces.
2. Season both sides of the beaks with homemade seasoning. Heat the frying pan over medium heat again without washing it. Once warm, add half a tablespoon of olive oil and place two beaks in the pan. Cook for about 4 minutes on each side, then transfer to a plate and repeat with the remaining beaks. Serve alongside golden bananas, soaked cabbage, mango jelly, and passion fruit.