Slow-cooked Pork Belly And Pork Cheeks With Quince And Apple Purée And Minted Jersey Royals

Ingredients

Ingredients For the brine
  • 600ml/1½ pints water

  • 50g/2oz sea salt

  • 50g/2oz brown sugar

  • 2 tbsp sherry vinegar

  • 2 juniper berries

  • pinch nutmeg

  • 1 bay leaf

  • 1 sprig fresh thyme

  • 2 cloves

For the pigs' cheeks
  • 8 pigs' cheeks

  • 1 tbsp olive oil

  • 1 onion, finely chopped

  • 1 carrot, peeled, finely chopped

  • ½ stick celery, finely chopped

  • 1 leek, finely sliced

  • 3 cloves garlic, peeled, crushed

  • 4 sprigs fresh thyme

  • 10 coriander seeds

  • 2 star anise

  • 2 juniper berries

  • 5 black peppercorns

  • 5 white peppercorns

  • 1 bay leaf

  • 1 tsp ketjap manis (available from oriental supermarkets)

  • 750ml/1 pint 7fl oz Madeira wine

  • 600ml/1½pints chicken stock

For the belly pork
  • 1 x 4kg/8lb 13oz pork belly (with rib bones)

  • 500g/1lb sea salt

  • 500g/1lb caster sugar

  • 1 tsp cayenne pepper

  • 1 head garlic, cloves peeled and crushed

  • 1 bunch fresh thyme

  • 1 bunch fresh rosemary

  • 5 litres/8 pints olive oil

For the preserved apple
  • 20 Jersey cider apples, peeled, cored and thinly sliced on a mandoline

  • caster sugar, to sprinkle over apples

For the quince and apple purée
  • 200ml/7fl oz stock syrup (made by dissolving sugar in an equal amount of simmering water)

  • 1 cinnamon stick

  • 6 quinces, finely chopped

  • 6 Granny Smith apples, peeled, cored, finely chopped

  • lemon juice, to taste

For the scallops
  • 8 fresh Jersey hand-caught scallops, in the shell

  • 8 slices cured pancetta

  • drizzle olive oil

  • knob butter

  • lemon juice, to taste

For the crackling
  • pork belly skin (from above)

  • vegetable oil, for deep-frying

  • salt, to taste

For the Jersey Royal potatoes
  • 900g/2lb Jersey Royal potatoes

  • pinch salt

  • 1 tbsp Jersey butter

  • small bunch fresh mint stalks, finely chopped

To serve
  • 1 bunch Jersey watercress, to garnish

Specialist equipment
  • professional vacuum pack machine

  • vacuum pack bags

Description

Recipe Uses 600ml/1½ Pints Water, 50g/2oz Sea Salt, 50g/2oz Brown Sugar, 2 Tbsp Sherry Vinegar, 2 Juniper Berries, Pinch Nutmeg, 1 Bay Leaf, 1 Sprig...

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