Rose farm pork fillet served with braised pigs cheeks and Cheshire cider sauce
Main course cooked by Joseph Jones from Carden Park Hotel during Cheshire Heat of the North West Young Chef Competition 2013
Ingredients
- Pork fillet
- Pigs cheek
- Pork rind
- Maris piper potato
- Baby carrot
- Baby turnip
- Baby onion
- Carrot
- Gem lettuce
- Cheshire cider
- Chicken stock
- Mirepoix
Method
- Sweat off mirepoix , add pigs cheeks then colour, add stock then cook in a pressure cooker for 45 mins.
- Roll pork fillet in cling film to get a fat firm sausage shape, leave in fridge till ready to cook.
- Place lightly greased pork rind into oven for around an hour till crisp crackling once cooled pulse in a food processor to make crumbs which we will later roll the cooked pork fillet in.
- Sweat mirepoix and with slight caramelising to give your sauce some colour, add cider and reduce by 2/3 add chicken stock and reduce by ½.
- Cut out oblong potato shapes, place in a deepish dish, half cover the potatoes with chicken stock then add a healthy amount of hard butter on top of each potato, season then roast for about 30 mins.
- Peel carrots and cut into equal sizes, boil in seasoned water and a knob of butter, when very well cooked puree and keep hot.
- Peel and blanch onions, baby carrots and turnips refresh and leave for later.
- Half and wash gem lettuce then blanch and refresh.
- Remove pork from the fridge and cut into portions, seal off the cut ends of pork keeping the cling film on roast in oven for approx. 16 mins, remove from oven and rest.
- Reheat baby veg and gem in butter and season.
- Build garnish of veg on top off the potato, add dots of carrot puree to the plate position pigs cheek in a pool of carrot puree, remove pork from cling film and roll in pork crackling, place on plate and finish with cider sauce.
A full range of stocks, jus, gravy, demi-glace & glaces which taste and perform like your own kitchen-made products can also be found at Essential Cuisine