Tomato and pork loin salad in escabeche (pickle sauce)

1. Prepare the escabeche (pickle sauce)

• In a pot, mix olive oil, wine vinegar, and water in equal parts.
• Add whole garlic cloves, black pepper, bay leaves, and a pinch of salt.
• Heat the mixture over medium heat until it begins to simmer, then reduce the heat to low.

2. Put in the loin and let it soak in the escabeche for 40 minutes on low heat.

• Place the pork loin in the pot with the escabeche sauce.
• Simmer on low heat for 40 minutes, allowing the flavors to infuse into the meat.

3. Crumble the loin into the escabeche.

• Remove the loin from the pot and let it cool slightly.
• Shred the pork loin into small pieces or strips and mix it back into the escabeche sauce.

4. Cut tomatoes, radishes, and beetroot.

• Wash and slice the whole tomato into thin rounds and halve the cherry tomatoes.
• Dice or slice the cooked beetroot and, optionally, add thinly sliced radishes for extra crunch.

5. Serve the loin on a plate on a bed of tomatoes and beetroot.

• Arrange a bed of tomato and beetroot slices on a serving plate.
• Top with the shredded pork loin, ensuring it’s evenly distributed.
• Sprinkle pumpkin seeds on top for added crunch and garnish with a drizzle of olive oil or a spoonful of the escabeche sauce.