Ingredients

Ingredients For the pig’s head

• 1 whole pig’s head

• salt and freshly ground black pepper

• 6 tbsp English mustard

• 100g/3½oz plain flour

• 200g/7oz Japanese panko breadcrumbs

• 2 free-range eggs

• vegetable oil, for deep-frying

Pig's head braising ingredients

• bunch fresh thyme

• bunch fresh rosemary

• 1 celery, roughly chopped

• 2 carrots, roughly chopped

• 1 onion, roughly chopped

• 2 tbsp salt

• 2 tbsp black pepper

• 2 tbsp chopped fresh coriander

• 200ml/7fl oz white wine vinegar

For the pork sauce

• 3kg/6lb 8oz pork bones (you can get these from your butcher)

• 6 litres/10½ pints chicken stock

For the trotters

• 1.5-2 litres/2½-3½ pints chicken stock

• splash rapeseed oil

• 85g/3oz onion, diced

• 140g/5oz minced pork shoulder

• 125g/4½oz bacon, finely chopped

• 20g/¾oz pork liver, minced

• 40g/1½oz fresh breadcrumbs

• 20 fresh sage leaves, chopped

• ½ tsp cracked black pepper

• ½ tsp salt

• 1 long trotter – bone removed, but skin not split, sinews, gristle and hairs removed (you can ask your butcher to do this)

For the pork belly

• 1 pork belly, boned, rolled and tied (you can ask your butcher to do this)

• rapeseed oil

• salt

For the salt-baked potatoes

• 1kg/2lb 4oz flour

• 600g/1lb 5oz table salt

• 9 free-range egg whites

• 300ml/10½fl oz water

• 8-10 small to medium baking potatoes

For the apple sauce

• 300ml/10½fl oz water

• 100g/3½oz sugar

• 1 lemon, juice only

• 4 Bramley apples, peeled, cored, sliced

For the salad cream

• 1 tbsp plain flour

• 4 tbsp sugar

• 1 tbsp English mustard powder

• pinch salt

• 2 free-range eggs

• 100ml/3½fl oz white wine vinegar

• 150ml/5fl oz double cream

• squeeze lemon juice

To serve

• 4 Little Gem lettuces, leaves separated

• 200g/7oz smoked bacon lardons

Description

This Recipe Is A Real Celebration Of Nose-to-tail Eating. Pork Belly, Stuffed Trotters And Crisp Cubes Of Pig's Head Meat.

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