Óscar Dayas Rodríguez chose this dish because it mixes local products with techniques influenced by different parts of the world.
"It’s a very simple dish to make and with a perfect balance of flavours (salty, sweet, sour and with bitter touches). My philosophy as a chef is marked by always working to highlight the local product, but, at the same time, by using French and Asian techniques. It's 'zero kilometre' food, but without turning our backs on the world. In addition, I used the yellow sweet potato as I did with my dish for the competition since it's one of my favourite ingredients," he says.
"My dish is directly related to my region in its ingredients. The black canary pork is a unique breed, and the local vegetables and honey are from my own harvest. This dish is a version of a plate that my mother used to make on special occasions with roasted pork and roasted sweet potato - a dish directly related to sharing with the family."