Roasted pork oyster with pate of pistachio nuts

(Can be half a day in advance). Rub the orange under cold running water and peel off the grate. Half very fine heels. Spread the garlic over a deep plate. Stir in 1 1/2 teaspoons of djints, finely chopped orange peel and oil. Cover pig oysters with them, put them in a plate and marinate in a refrigerator for at least 30 minutes.

Peel oranges thickly to flesh and cut with a sharp knife pieces between the vlies. Cut the pieces into approx. 3 pieces each. Cut 1/4 of the coriander finely. Clean pepper, remove seeds and cut pepper into thin strips. Roast the pistachios coarsely and roast light brown in a dry frying pan. Create the rest of the djints. Transfer to bowl and orange, pepper strips, finely chopped coriander and jam. Tapenade to taste with salt and pepper. Clean the field lettuce and put it in the bowl. Rest the coriander with lamb's lettuce.

(Take meat from the refrigerator approximately 30 minutes in advance.) Let the griddle or grill pan get hot and roast brown in about 7 minutes, half-turn. Spread over four plates of lamb's lettuce. Place pig oysters on it. Sprinkle with salt and pepper. Create a mountain of tapenade. Garnish with remaining pieces of orange peel. Rest of tapenade serve separately.