This colourful and flavourful pork secretos with artichokes and red wine tapioca recipe from chef Nuno Mendes makes a succulent winter meal. Pair it with a full bodied red wine for a sumptuously meaty dinner party dish. Ingredients For the pork secretos: 1000g of pork secretos, cut into 4 portions 500ml of olive oil 1 bunch of fresh thyme 4 garlic cloves, smashed black pepper white pepper For the tapioca: 65g of tapioca 250ml of red wine For the onion paste: 2 red onions salt pepper 500ml of red wine 10g of grain mustard For the baby artichokes: 4 baby artichokes 1 onion 500ml of white wine 2 tbsp of fresh parsley 1 garlic clove 1 tbsp of olive oil 1 bunch of fresh thyme salt To garnish: 12 kirsch-cured cherries Method 1 Leave the pork to marinate in the olive oil, thyme, smashed garlic and black and white pepper for 4 hours 2 Put the secretos in a bag, vacuum seal and cook sous vide at 65°C for 12 hours 3 Blanch the tapioca in boiling water for 1 minute. Allow to and then blanch again for 3 minutes. Soak the tapioca in the red wine 4 Julienne (slice into thin strips) the onions, then braise them in enough red wine to cover. Reduce the red wine and onion down to a paste, remove 100g of the onion paste and chop finely on a board. Add the mustard and season to taste 5 Drop the prepared artichokes into a pan with the onion, white wine, parsley, garlic, salt, olive oil and thyme to stop them going brown and cook until soft. Cut each artichoke into quarters 6 To serve, position the pork secretos on each plate. Spoon the onion and mustard mixture next to the meat, then spoon over the tapioca in the red wine, making sure to drizzle some of the jus onto the meat. 7 Arrange four of the artichoke quarters around the meat, then place 3 cherries around the edge of the plate. Recipe courtesy of Nuno Mendes for Great British Chefs. See here for more.