- 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
Hampshire Rare Breed pork, black pudding, potato terrine and English quince
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.
Ingredients
Method
Pork:
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
order.
Ash is made from the outer layers of the leek - cook at 250 degrees for 30 minutes.
Blend
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