Soy-Marinated Pork Capocollo with Potatoes, Apple Mustard, and Extra Virgin Olive Oil

Prepare a marinade by combining all the indicated ingredients and allow it to cool. Immerse the pork capocollo in the marinade and let it rest overnight. Cook the meat sous vide in the oven at 75°C. Meanwhile, boil the potatoes and mash them until smooth, then blend with Extra Virgin Olive Oil, salt, and pepper. Cut the apples into pieces and sauté them in a pan. Marinate the finely sliced red cabbage with vinegar, salt, and pepper. When ready to serve, slice the capocollo and sauté it in a pan with a drizzle of Extra Virgin Olive Oil. Arrange the potato cream on the plate, add the sautéed apples, and complete with the marinated cabbage. Serve the capocollo hot accompanied by the apple mustard.