Pork belly, fillet and braun, quince, muscat raisins and tarragon butter, smoked butternut

James Peck

James Peck

28th September 2017

Pork belly, fillet and braun, quince, muscat raisins and tarragon butter, smoked butternut

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 Pork belly, fillet and braun, quince, muscat raisins and tarragon butter, smoked butternut recipe below, as tried and tested by professional chefs - why not give it a try?

Ingredients

  • Pork:
  • 1 leaner pork belly rib off
  • celery salt 200g
  • fennel seeds 80g
  • black peppercorns 50g
  • Braun:
  • 2 pigs’ heads
  • Pork stock
  • Aspalls cider
  • 2 smoke ham hocks
  • Parsley
  • Tarragon
  • 2 tsps Dijon mustard
  • Smoked butternut puree:
  • 3 butternut squash
  • 1 block clarified butter
  • Hickory smoke essence
  • Turned pots:
  • New baby potatoes
  • Quince gel:
  • 6 large quince, peeled and cored
  • 100g sugar
  • Muscat grapes:
  • 1.5kg muscat grapes
  • Icing sugar
  • Rapseed oil
  • Dehydrated tarragon butter:
  • 2 blocks of butter
  • bunch of tarragon

Method

Belly:
Blitz spices in robo and cover all of the pork belly, cure in fridge for 24 hours. Wash off and pat dry. Cling film and tin foil making sure the shiny side faces in. set oven to 160°C and cook belly for two hours. Set aside to cool to room temp, press and chill. Once chilled portion into 1.5 inch square cubes.
Braun:
For the Braun croquette, brine two pigs’ heads for 12 hours in pink salt and bay leaves. Wash then torch all hairs and place in a big tray. Cut a chunky trivet and seal in oven for 25mins at 200°C. Add pork stock and Aspalls cider to come up to ¼ of the tray. Add two smoked ham hocks. Cling film & tin foil, sham overnight.
The next day pick all meat down out of the head and ham hock, reduce the cooking liquor and add to all the shredded meat, finely chop parsley and tarragon, 2tspns dijon mustard and seasoning to taste. roll into 2cm wide boudins, blast chill, reserve then pane.
Fillet:
Prep and clean all pork fillets, roll tight in cling film, set aside for service, 4 inch pieces per portion.
Smoked butternut puree:
Finely chop 3 butternut squash, roast lightly in a pan then add one block of clarified butter. Cling film and cook low and slow, allowing the starch in the butter to turn to sugar and caramelise. Add hickory smoke essence to taste a little at a time. Season to taste then blitz in the vitamix and pass, making sure no grains.
Turned pots:
Using baby new potatoes turn using a specific turning knife, 3 per portion reserve in cold water in the fridge.
Quince gel:
Peel & core 6 large quince, add to a pan of water, add a pinch of salt, 2 hours low and slow until red in colour and plum. Strain well, add 100g of sugar to every 200g of pulp, just cover with water and simmer until all water absorbed into quince, blitz and pass.
Muscat raisins:
Place 1.5kg of white muscat grapes onto a tray line with gf paper, sprinkle in icing sugar and sham for 10 hours, reserve in rapeseed oil to ensure they do not stick.
Dehydrated tarragon butter:
Clarify 2 blocks of butter with a bunch of tarragon, cling film and leave to infuse in sham. Pass and reserve to come down to room temperature, add a large ladleful of maltodextrin to the robo coupe and slowly add the room temp butter into robo, bit by bit, you will start seeing a powder from, keeping adding until you have a flavourful powder, taste before finishing.