Marinate the pork ribs for 24 hours by rubbing the meat with Pork lard, salt, pepper, garlic, and fresh rosemary. Then cook them sous vide at 78°C (172°F) for 2 hours. After that, sear the ribs for one minute on each side.

Alternatively, instead of sous vide, roast the ribs in an oven preheated to 160°C (320°F) for 40 minutes, then increase the temperature to 190°C (374°F) and roast for another 10 minutes.

Cut the pumpkin into smaller pieces and roast it in the oven at the same time as the ribs for one hour. Then blend it with a piece of butter, deseeded bell pepper, and cardamom seeds. Season with salt and pepper.

Sauté the oyster mushrooms in pork lard in a hot pan. Then add a clove of garlic, a few sprigs of fresh thyme, and season with salt and pepper. Add the cherry tomatoes to the pan and cook until they start to soften and break down gently.