6 L pork stock
reduced
Dish components
For the salt crust
Put the hay on a flat tray in the over at 200ºC, 0 fan speed for 25 mins, constantly turning every 5 minutes.
Put the rest of the ingredients in a mixing bowl, once hay is toasted add to other ingredients until it’s all incorporated.
For the crispy pork skin
Place 1 sheet of pork skin in a large pan and boil until soft (normally 30 minutes).
Allow to cool and strain off from the water. Place flat between two heavy baking sheets and place in fridge until set. Remove from the trays and portion into strips. Lightly oil a tray and place the skin onto it and season with salt. Place another try on top and bake at 180ºC until golden brown and crisp. Place on drainage paper and allow to cool.
For the black pudding and apple purée
Peel and core the apples. Place in pan with a lid, along with a splash of lemon juice and slowly stew. Place into blender and blend with black pudding, passing through a sieve until smooth. Season with salt and lemon juice.
For the pickled apple dice
Bring all ingredients to the boil and cool. Once cooled peel and dice granny smith apples and vacuum pac in the liquor. Ensure the apple is well covered.
For the cider pickled shallots
To cook the shallots place them in parchment paper with, 1g of salt and 2g of olive oil.
Then put on tin foil and make into a parcel.
Place on a rack to allow the air to flow around and bake at 180ºC on full fan until they are tender.
Once cooked leave to cool in the parcel. Then split down the centre of the shallot long ways and remove the skin.
Boil the cider, water and sugar then chill.
Cook the centre of the shallots in a griddle pan and caramelise until they are golden brown.
Add them in the pickle liquor and vac pac.
For the brine
Bring all to the boil and allow to cool.
Place the pork shoulder into the brine for 24 hours. Remove after the time and drain on a cloth. Place in a vac pac bag and cook at 59ºC for 2 hours. Place in a bath of ice and allow to cool.
For the pork cutlet
Lightly colour the cutlet in a pan with butter and allow to cool. Wrap in salt crust with the bones sticking out.
Place in oven at 200ºC for 20 minutes. Allow to rest for 30 minutes and then open the pork and carve.
For the confit garlic
Put the garlic in a pan of cold water so they are just covered, bring up to the boil and then drain, repeat the process 3 times.
Gently peel the outer skin of the garlic cloves and cover in oil and gently heat until tender. Leave to cool in the oil.
For the creamed cabbage
Remove the outside leaves of the savoy cabbage. Using only the centre leaves of the cabbage, remove stalks and slice at 5mm. Wash and then blanch in boiling salted water until cooked.
Reduce cream by ¾ to achieve coating consistency. Add the cabbage, coat, season and serve.
For the pork sauce
Start by roasting your bones in the base ovens on the normal heat until golden brown for approximately 25 minutes then drain through a colander and set aside.
Start roasting your celery with a little butter in a pan on a medium heat. When starting to colour add your shallots and caramelise both until golden brown then drain through colander as well.
Deglaze the pan with the cider and apple juice and reduce by half. Add your bones, caramelised vegetables and reduced liquid to your reduced pork stock bring up to the boil, constantly skimming of any fat, then turn down to a light simmer and cook for 15 minutes, after the 15 minutes add herbs and spices and continue cooking for another 5 minutes.
Pass through chinois. Once through double muslin and 7 times through single muslin.
6 L pork stock
reduced
Dish components
For the salt crust
Put the hay on a flat tray in the over at 200ºC, 0 fan speed for 25 mins, constantly turning every 5 minutes.
Put the rest of the ingredients in a mixing bowl, once hay is toasted add to other ingredients until it’s all incorporated.
For the crispy pork skin
Place 1 sheet of pork skin in a large pan and boil until soft (normally 30 minutes).
Allow to cool and strain off from the water. Place flat between two heavy baking sheets and place in fridge until set. Remove from the trays and portion into strips. Lightly oil a tray and place the skin onto it and season with salt. Place another try on top and bake at 180ºC until golden brown and crisp. Place on drainage paper and allow to cool.
For the black pudding and apple purée
Peel and core the apples. Place in pan with a lid, along with a splash of lemon juice and slowly stew. Place into blender and blend with black pudding, passing through a sieve until smooth. Season with salt and lemon juice.
For the pickled apple dice
Bring all ingredients to the boil and cool. Once cooled peel and dice granny smith apples and vacuum pac in the liquor. Ensure the apple is well covered.
For the cider pickled shallots
To cook the shallots place them in parchment paper with, 1g of salt and 2g of olive oil.
Then put on tin foil and make into a parcel.
Place on a rack to allow the air to flow around and bake at 180ºC on full fan until they are tender.
Once cooked leave to cool in the parcel. Then split down the centre of the shallot long ways and remove the skin.
Boil the cider, water and sugar then chill.
Cook the centre of the shallots in a griddle pan and caramelise until they are golden brown.
Add them in the pickle liquor and vac pac.
For the brine
Bring all to the boil and allow to cool.
Place the pork shoulder into the brine for 24 hours. Remove after the time and drain on a cloth. Place in a vac pac bag and cook at 59ºC for 2 hours. Place in a bath of ice and allow to cool.
For the pork cutlet
Lightly colour the cutlet in a pan with butter and allow to cool. Wrap in salt crust with the bones sticking out.
Place in oven at 200ºC for 20 minutes. Allow to rest for 30 minutes and then open the pork and carve.
For the confit garlic
Put the garlic in a pan of cold water so they are just covered, bring up to the boil and then drain, repeat the process 3 times.
Gently peel the outer skin of the garlic cloves and cover in oil and gently heat until tender. Leave to cool in the oil.
For the creamed cabbage
Remove the outside leaves of the savoy cabbage. Using only the centre leaves of the cabbage, remove stalks and slice at 5mm. Wash and then blanch in boiling salted water until cooked.
Reduce cream by ¾ to achieve coating consistency. Add the cabbage, coat, season and serve.
For the pork sauce
Start by roasting your bones in the base ovens on the normal heat until golden brown for approximately 25 minutes then drain through a colander and set aside.
Start roasting your celery with a little butter in a pan on a medium heat. When starting to colour add your shallots and caramelise both until golden brown then drain through colander as well.
Deglaze the pan with the cider and apple juice and reduce by half. Add your bones, caramelised vegetables and reduced liquid to your reduced pork stock bring up to the boil, constantly skimming of any fat, then turn down to a light simmer and cook for 15 minutes, after the 15 minutes add herbs and spices and continue cooking for another 5 minutes.
Pass through chinois. Once through double muslin and 7 times through single muslin.
