Pig farm with strawberry salsa

Remove the crowns from the strawberries, keep half of the strawberries behind. Cut the rest of the strawberries into small pieces. Mix them in a bowl with orange juice, grater, a few drops of balsamic vinegar and freshly ground pepper. Leave this salsa at room temperature for at least ½ hours.

Pour the liquid from the strawberries into a small bowl and beat the olive oil through it. Spoon the strawberry salsa into small glasses and place them in the middle of large plates.

Lay the slices of pork rib loosely around the glass salsa and drip the dressing over it. Garnish with basil leaves and the small strawberries. Tasty with self-roasted crostini of multigrain pistolets.