Crispy pork bonbon, apple purée and watercress salad

Santa Maria Foodservice

Santa Maria Foodservice

Standard Supplier 22nd May 2017
Santa Maria Foodservice

Santa Maria Foodservice

Standard Supplier

Crispy pork bonbon, apple purée and watercress salad

With a selection of delicious pork cuts available, cooking methods and flavour pairings are exceptionally varied when it comes to pork recipes. Take a look at the Crispy pork bonbon, apple purée and watercress salad recipe below, as tried and tested by professional chefs - Why not give it a try?


  • 2 x halves of a pig’s head, soaked in cold water overnight
  • 2kg piece of pork belly (on the bone)
  • 4 pig’s trotters
  • 2 tsp sea salt
  • 6 carrots, peeled, topped and tailed
  • 4 onions, peeled and halved
  • 6 sticks of celery, washed
  • 2 leek, split and washed
  • 1 generous sprig of thyme
  • 5 Santa Maria bay leaves
  • 5 cloves
  • 8 tbsp Santa Maria dried oregano
  • Wholegrain mustard to taste
  • Fresh ground Santa Maria Tellicherry black pepper to taste
  • Pane
  • Flour
  • Egg
  • Sosa pork airbag farina
  • Apple puree
  • 3 tbsp butter
  • 4 cups apples (preferably Golden Delicious)
  • 1/2 cup white wine
  • 1 tbsp sugar
  • 1 tsp salt
  • Garnish
  • Picked watercress
  • Sliced Granny Smith apples


For the pork:
• Scorch the hairs off the pig’s head and trotters with a blowtorch (or shave using a disposable razor)
• Place all of the meat in a pan large enough to accommodate it and the vegetables easily
• Cover with cold water and bring to a simmer for about 10 minutes – discard the water then cover again with fresh cold water and bring to a simmer
• Cook for about 20 minutes, skimming off any impurities regularly – add the vegetables, herbs, spices and vinegar
• Simmer very gently, skimming occasionally, until the meat is completely tender and falling from the bone (about ¾ hours) – top up with hot water as needed
• When the meat is cooked, transfer to a large tray and allow to cool slightly
• Strain the cooking liquid into a wide pan and boil to reduce – reduce to a sticky consistency (it should set to a firm jelly in the fridge within about 5 minutes)
• While the liquid is reducing, pick through the meat – carefully remove all the bone and gristle whilst preserving as much of the meat and skin as possible
• Shred through the meat with a large chopping knife (the texture should be relatively coarse)
• Season the meat with sea salt and Tellicherry black pepper, then add the oregano, mustard and enough of the reduced jelly to produce a porridge-like consistency
• Select a suitably-sized terrine dish or tray and line it with cling film – pour in the pork mixture and spread as evenly as possible
• Refrigerate the terrine overnight
• Portion into 15g, squeeze them into balls
• Pane the pig head with flour, egg and airbag
• Do not refrigerate, cook when needed
For the apple puree:
• Peel and dice the apples
• Sweat the apples with the butter for 4-5 minutes
• Add the white wine and reduce by half
• When apples are cooked add to blender and blitz until smooth
• Once pureed, pass and season then set aside

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