Ingredients

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

Description

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....

View Full Recipe