Chef’s Tip: Best to prepare the pork belly and pig cheek a day in advance to get the best results, it then will give you some time to get the sauce just right!
Serves: 6
- 1 Pork fillet approx 500g
- 500g pork belly
- 4 pig cheeks
Potato cake
- 1 large baking potato
- 75g quality black pudding
- Flour
- Egg
- Panko breadcrumbs
Carrot purée
- 4 Large carrots peeled and sliced
- 100g Butter
Cider sauce
- 100ml chicken stock
- 100ml cider
To serve
- 100g Spinach
Method
Pork belly
- Season & place belly in a deep roasting tray, fill with water half way up the belly, oil the skin and salt generously, put in oven at 200c for 20 mins.
- Lower oven to 150c cover with foil, cook for 3-3½ hours, remove belly and press between two trays.
- Retain cooking liquor for the sauce.
Pig cheeks
- Season the cheeks and seal in a hot frying pan
- Add mirepoix of veg and deglaze with red wine
- Transfer to deep tray, cover with cold water & cook in the oven at 150c for approx 2-3 hours.
Potato cake
- Bake the potato in a hot oven until soft
- Scope out the potato from its skin and pass it through a potato ricer
- Add the black pudding and season well.
- Weigh into 50g balls and shape into a ring. Panne the cakes
Carrot puree
- Cover carrots with water, bring to the boil and cook until soft
- Strain from liquid and place into a food processor, add butter and puree until smooth.
- Pass through fine sieve and season
For the sauce
- Add the cider, the pork cooking juices and the chicken stock to a sauce pan and reduce.
To Serve
- Portion the pork belly, season the pork fillet and seal in a pan on all sides, cook in oven at 180c for approx 6-7 mins then rest.
- Put the cheeks in the cider sauce.
- Deep fry the potato cake and sautee the spinach in butter.
- Trim the fillet and portion into 4, and assemble the plate.
Recipe by Nick O’Halloran at Figurati
https://figurati-southampton.co.uk