Here's Something I Won't Be Making Later...

Great British pork: from head to toe

This is a celebration of pork, taking in some of the lesser-known cuts. It’s a labour of love, but most of the cooking is done the day before.

Equipment and preparation: You will need a pressure cooker for this recipe.

Ingredients

For the pickled pears

• 6 Williams or Conference pears

• 525ml/18fl oz olive oil

• 525ml/18fl oz white wine vinegar

• 1 tbsp crushed coriander seeds

• 6 shallots, sliced

For the pork belly, pork cheeks and pork tenderloin

• rock salt

• sugar

• 2kg/4lbs 8oz pork belly, bones in, skin removed, scored on the rib side

• 8 large pork cheeks

• 1.3kg/3lb pork tenderloin

• 4 garlic cloves, crushed

• bunch fresh thyme, leaves only

• bunch fresh rosemary, leaves only, chopped

• splash olive oil

• 1 onion, finely chopped

• 1 carrot, finely chopped

• 1 celery, finely chopped

• 1 leek, finely sliced

• 2 sprigs fresh thyme

• 1 bay leaf

• ½ garlic bulb, cloves peeled

• 5 white peppercorns

• 2 star anise

• 10 coriander seeds

• 150ml/5fl oz sherry vinegar

• 150ml/5fl oz Madeira

• 500ml/18fl oz cider

• 500ml/18fl oz veal stock

• 400ml/14fl oz brown chicken stock

• 50ml/2fl oz honey

• large knob butter

For the crispy pig’s ears

• 4 pig’s ears, cleaned, soaked in boiling water for one hour

• 1 carrot, cut into 4 pieces

• 1 small onion, cut into 4 pieces

• 1 stick of celery, cut into 4 pieces

• 4 garlic cloves, crushed

• 1 bay leaf

• 5 sprigs fresh thyme

• 5 sprigs fresh rosemary

• 2 litres/3½ pints chicken stock

• 250g/9oz coarse polenta

• 1 tsp smoked paprika

• 200g/7oz plain flour, seasoned with salt and freshly ground black pepper

• 3 free-range eggs, beaten

• groundnut oil or vegetable oil for deep frying

For the crackling

• 5 pork belly skins

• 1 onion, finely chopped

• 1 carrot, finely chopped

• 1 celery, finely chopped

• 1 tbsp olive oil

• 1 tbsp white wine vinegar

• rock salt, to taste

For the red onion compote

• 5 large red onions, finely sliced

• dark brown sugar, to taste

• 20g/¾oz fresh thyme flowers

• 100ml/3½fl oz balsamic vinegar

• 50g/2oz honey

• 100ml/3½fl oz port

• 100ml/3½fl oz red wine

For the black pudding trotter

• 500g/1lb 2oz good-quality black pudding, chopped into small pieces

• rock salt

• 750g/1lb 10oz puff pastry

• 3 free-range egg yolks

• plain flour, for dusting

For the clotted cream mash

• 1kg/2lb 4oz Ratte potatoes

• 250g/9oz cold butter, cut into small cubes

• 1 litre/1¾ pints milk

• 100g/3½oz Cornish clotted cream

For the lettuce and peas

• 500g/1lb 2oz fresh peas

• 500g/1lb 2oz cured smoked bacon, cut into small cubes

• 2 Little Gem lettuces, leaves separated, chopped

• olive oil

• 50g/2oz butter

• 2 shallots, finely diced

• 1 garlic clove, finely diced

• 30g/1oz fresh flatleaf parsley, chopped

• white pepper

• bunch baby watercress, trimmed

Preparation method

1. For the pickled pears, add all of the ingredients to a saucepan and cover with 2 litres/3½ pints water. Bring the mixture to the boil, then remove the pan from the heat, cover with a lid and set aside to cool for 24 hours at room temperature.

2. For the pork belly, pork cheeks and pork tenderloin, sprinkle salt and sugar over the pork belly, pork cheeks, and tenderloin and rub with the crushed garlic and herbs. Marinade in the fridge for 12 hours.

3. For the crispy pig’s ears, remove the ears from the water and place into a large saucepan with the vegetables, thyme, garlic, bay leaf and rosemary.

4. Cover with 2 litres/3½ pints water and the chicken stock and bring to the boil, reduce the heat and simmer for 3-3½ hours, or until the ears are so soft that you can pierce the skin and the white cartilage that runs through the ears.

5. Take the pan off the heat, leave to cool, then transfer the ears to a tray. Place another tray on top with a small weight and press them overnight.

6. For the crackling, place the skins on top of each other, roll up tightly and tie with butcher’s string. Place the crackling into a pressure cooker along with the vegetables and cook for 40 minutes.

7. Remove the pork skin from the pressure cooker, cover in cling film and poach in barely simmering water for eight hours. Remove from the pan and leave to chill in the fridge.

8. To cook the pork belly and pork cheeks, heat the olive oil in a frying pan and fry the marinated pork belly for 4-5 minutes, turning regularly, until browned all over. Remove the pork belly and repeat with the pork cheeks.

9. Drain off most of the oil and fry the vegetables, thyme, bay leaf, garlic, peppercorns, star anise and coriander seeds for 4-5 minutes. Deglaze the pan with the sherry vinegar and continue to cook until the volume of the liquid has reduced by half. Add the Madeira and cider and continue to cook until the volume of the liquid has reduced by half again, then add the veal stock and chicken stock and bring to the boil. Season with salt and freshly ground black pepper, then pour the mixture into the pressure cooker, add the pork belly and pork cheeks and cook for 40 minutes. Remove the pork cheeks and place into iced water, cook the pork belly for a further 20 minutes. Remove the pork belly and place into iced water, reserving the cooking liquor.

10. Remove the pork cheeks and pork belly, place the pork belly between two baking trays and chill in the fridge for one hour with a weight on top. Set the pork cheeks aside.

11. Cut the pork belly into ‘lollipops’ by cutting squares with the rib bones sticking out.

12. Strain the cooking liquor into a saucepan and continue to cook until the liquid has reduced and thickened.

13. Reserve some of this gravy for serving and continue to cook the remaining liquid until very thick.

14. Stir in the honey, then add the pork belly and cheeks, making sure they are covered in the glaze. Set aside and warm through before serving.

15. For the crackling, preheat the oven to 150C/300F/Gas 2.

16. Remove the cling film from the pork skins and slice into thin discs. Place the discs onto a baking tray lined with greaseproof paper. Rub with the olive oil and vinegar and sprinkle with rock salt. Cover with another layer of greaseproof paper and place a tray on top.

17. Roast in the oven for 40 minutes to one hour, or until crisp.

18. To cook the pork tenderloin, bring a large pan of water to the boil, then remove the pan from the heat. Wrap the marinated pork tenderloin in cling film, making sure it is water-tight. Poach in the water for 20 minutes. Remove the pork from the water, remove the cling film and set aside to rest for five minutes. Cut the pork into four chops.

19. Just before serving, heat the butter in a frying pan and fry the pork chops for 5-10 minutes, or until browned all over.

20. For the red onion compote, add the onions to a saucepan and sprinkle with salt (to taste) and sugar. Cook for 4-5 minutes, or until the onions are translucent. Add the thyme flowers, balsamic vinegar and honey and cook until the mixture is syrupy.

21. Add the port and red wine and simmer for one hour, or until the onions are very soft and coated in a thick sauce.

22. To finish the pickled pears, remove the pears from the pan, peel, cut in half lengthways and remove the pips. Return the pears to the cold pickling liquid and bring to a simmer. Cook the pears for 5-6 minutes, or until tender. Remove the pan from the heat and set aside to cool. Remove the pears from the pan, cut into 1cm/½in cubes and stir into the red onion compote.

23. For the black pudding trotter, place the black pudding into a bowl and season with salt. Set aside somewhere warm for an hour, or until soft and pliable.

24. Meanwhile, roll the puff pastry out to 3mm/⅛in thickness, dust lightly with flour, transfer to a baking tray lined with greaseproof paper and leave to chill in the fridge.

25. Shape the black pudding into a sausage shape and place it into the middle of the puff pastry. Brush the edge of the pastry with some of the beaten egg and wrap it around the black pudding. Trim off the excess pastry so that you have a sausage roll with excess pastry on one end.

26. Using a picture of a pig’s trotter for reference, press one end of the excess pastry together and cut out two 'V's to resemble the toes of the trotter.

27. Chill in the fridge for one hour, then brush with the beaten egg and chill for a further 30 minutes.

28. Preheat the oven to 180C/350F/Gas 4.

29. Bake the black pudding trotter for 15-18 minutes, or until golden-brown and the pastry is cooked through.

30. For the clotted cream mash, place the potatoes into a pan of cold water, season with salt, bring to a simmer and cook for 10-15 minutes, or until soft.

31. Remove the pan from the heat, drain the potatoes and carefully peel each potato and push through a potato ricer into a clean saucepan. Beat in the cold butter, a little at a time.

32. Meanwhile, bring the milk to the boil in a small pan and stir it into the mash until smooth and creamy (you might not need all the milk). Stir in the clotted cream and season to taste with salt and freshly ground black pepper.

33. For the lettuce and peas, cook the peas in a pan of boiling water for 2-3 minutes, or until cooked through.

34. Place the bacon into a pan, cover with cold water and bring to the boil. Drain the bacon and pat dry with kitchen paper.

35. Heat the olive oil and 25g/1oz of the butter in a frying pan and fry the shallots and garlic for 4-5 minutes, or until softened. Remove the shallots from the pan.

36. Heat the remaining butter in the pan used to cook the shallots and fry the bacon for 1-2 minutes, or until caramelised. Drain off a little bit of the excess fat and stir in the lettuce. Stir in the shallots, peas and parsley and season with white pepper. Stir in the watercress just before serving.

37. For the crispy pig’s ears, mix the polenta and smoked paprika on a large tray. Sprinkle the flour onto a tray and whisk the egg in a bowl.

38. Trim the pig’s ears into 1cm x 4cm/½in x 1½in strips. Coat the strips in the flour, dip in the egg and coat in the polenta mixture. Place the strips onto a baking tray and freeze for five minutes.

39. Meanwhile, heat the groundnut oil in a deep, heavy-bottomed saucepan and heat until a small cube of bread sizzles and turns golden-brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)

40. Deep-fry the strips for 2-3 minutes, or until golden-brown. Remove from the pan with a slotted spoon and set aside to drain on kitchen paper. Sprinkle with a little rock salt.

41. To serve, place all of the components onto serving platters for everyone to help themselves.

I found this epic epicurean concoction on the BBC's food website.
However.....
Among the goodies I'm cooking this week are.... Chick Pea Curry and Creole Spaghetti, great sounding noshes which consist of simple ingredients available to all..Unlike the beauty above...Where WOULD one find a hogs cheek and a pair of sow's shell-likes.....See above pic....

More cooking spiel tomorrow...:)

Yikes! look at the time...I must fly>>>>>>>>>>>>>>>

If you click on the 'red underlined words' you'll go through to the BBC website

SILKY SKILLS!

I'm up early!
Ready for the Cup Final!
And I'm in exclamation mode!

After a nifty dribble to the shops for a box of tissues I'll be on the bench, kitted out, watching Pompey sort out The Blues!
Get in there my son!
And if anyone gives me a studs up tackle, my timely kick will be well placed. Sweet!

In the back of the Wok tonight:
A bit of pork. With no metatarsal bone.
A big round one rolling out of the onion bag.
And carrots.

At the end of the day John, as long as the lads play a good game, I'll be well pleased!


Ta Ta!