Trio of pork recipe
- Credit: Archant
Chef Neil Ruzicka invites us to share his chef’s table at The Glass House
Slow Braised Pigs’ Cheeks, Crispy Belly and Roasted Fillet of Pork, Apple Dauphinoise, Red Cabbage and Sage Sauce (Serves 4)
• 1 onion
• 4 pigs’ cheeks
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• 1 pint cider
• 1 pint beef stock
• 7-8 sprigs of thyme
• oil for frying
1. Heat the oil in a large frying pan and seal the pigs’ cheeks until brown all over.
2. Remove from the pan and leave to one side.
3. Add the onion and thyme to the pan and sweat down for five minutes.
4. Add the pigs’ cheeks back to the pan and cover with the cider and beef stock.
5. Turn down to a low heat and cook the pigs’ cheeks for two to three hours or until tender. Once cooked remove from the liquor. (Keep the liquor for use later in the sauce.)
6. You can use any remaining cider and stock to top up the pan if required.
THE PORK BELLY
• 1kg of pork belly, skin on (boned and scored)
• 1 onion
• 2 carrots
• ½ leek
• 4 garlic bulbs
• ½ bunch thyme
1. Rub salt into the skin of the pork belly and leave in the fridge overnight.
2. In the morning, rub off the salt and rinse off any excess under cold running water.
3. When ready to use, place the vegetables, garlic and thyme in a roasting tray with the pork belly on top and roast at 150c for approximately three hours or until the pork is tender.
4. Once tender, turn the oven up to 220c and cook for a further 30 minutes to allow the skin to crisp up.
5. Once crisp, take out of the oven and remove the pork belly from the tray and allow to rest before cutting into four small portions.
THE PORK FILLETS
1. Trim each pork fillet of any sinew.
2. In a large frying pan heat the oil, season the pork fillets and seal both pork fillets in the pan until brown all over.
3. Then place in a pre-heated oven 190c for 10 minutes.
4. Take out and leave to rest for approximately five minutes, before cutting in half.
THE APPLE DAUPHINOISE
• 400g of Maris Piper potatoes (peeled and sliced thinly)
• 2 Granny Smith apples (peeled and cored)
• 1 garlic clove (puréed)
• 300ml of whole milk
• 200ml of double cream
• 2 pinches of ground nutmeg
• Salt and pepper
1. Finely slice the potatoes and apples using a mandolin and set aside in water until required.
2. Combine the cream, milk, nutmeg, garlic and a pinch of salt and pepper in a large saucepan and bring to the boil. Once boiling, remove from the heat and set aside.
3. Strain the water off the potatoes and apples and layer inside a small oven dish lined with baking paper, being sure to overlap each layer as you go.
BRAISED RED CABBAGE
• 1 red cabbage (finely shredded)
• 125ml of red wine vinegar
• 100g of brown sugar
• 1 large onion (finely sliced)
• 750ml of red wine
• 1 tsp of green peppercorns
• 1 tsp of juniper berries
• 1 sprig of sage
1. Add the sugar and vinegar to a large pan and simmer.
2. Reduce the mixture to a thin syrup consistency, then add the onion and red cabbage.
3. Sweat the cabbage for 15 minutes, then add the juniper berries, sage and peppercorns.
4. Pour over the red wine and cook on a low heat until the cabbage is tender and the red wine is syrupy in consistency. Season with a little salt.
For the sage jus, add half a bunch of sage to the reserved pig’s cheek liquor. Reduce by half and thicken with a little cornflour if required.
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