Hampshire Rare Breed pork, black pudding, potato terrine and English quince

Tom Shepherd

Tom Shepherd

13th November 2017

Hampshire Rare Breed pork, black pudding, potato terrine and English quince

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 Hampshire Rare Breed pork, black pudding, potato terrine and English quince recipe below, as tried and tested by professional chefs - why not give it a try? This Hampshire pork dish is a classic, currently on our lunch menu at Adam's.


  • ⁣Hampshire rare breed pork (Walter Rose Butchers)
  • ⁣Desiree potatoes
  • ⁣Clarified butter
  • ⁣100g Dried blood
  • 100g oats
  • 300g ale
  • 75g lardo
  • 200g smoked bacon
  • 3 cloves garlic
  • 4 shallots
  • Leeks
  • Salt and pepper


Brine in a 10% salt brine with aromats for 24hrs. Cook at 68 degrees for 36 hours in the water bath.
To order: crisp up the skin and cook in a little clarified butter.
Potato terrine:
Arrange layers of Desiree potatoes, salt, pepper and clarified butter.
Bake at 160 for 1 hour.
Press and gently pan fry until golden and crispy.
Quince purée:
Chop quince and cook in a 1:4 sugar to
water stock syrup with lemon, star anise and vanilla.
Black pudding - purée and crumble:
Mix all ingredients and allow to infuse.
Steam in bain marie for 1 hour at 100 degrees.
Roast and dry for the crumble.
Leeks - baby, scorched and powder:
Baby leek is just simple boiled, refreshed and
roasted to order.
Scorched leek - bath at 92 degrees for 40 mins
with pork fat, thyme and garlic.
Once cooled, portion and roast heavily to
Ash is made from the outer layers of the leek - cook at 250 degrees for 30 minutes.

In these challenging times…

…the hospitality landscape has dramatically changed in the last two months, and with that our advertising revenues have all but expired, significantly impacting our business. Despite having to furlough a large portion of our staff, we are still delivering the valuable content and honest information, which hundreds of thousands of you come to The Staff Canteen for. We believe we have a critical role to play in informing and supporting our audience. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs, are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector.

Your financial support means we remain independent and open to all. We were launched by a chef and remain the voice of chefs and other hospitality professionals.

We need your support to keep delivering the products and content that you love, giving you the platform to share opinions and inspiration. Every contribution whether big or small, means so much.
Support The Staff Canteen from as little as £1 today. Thank you