Tamworth Pork, Grains & Seeds

Brad Carter

Brad Carter

1st December 2016
Brad Carter

Tamworth Pork, Grains & Seeds

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 Tamworth Pork, Grains & Seeds recipe below, as tried and tested by professional chefs - Why not give it a try? - Serves 4

Ingredients

  • ⁣500g of Tamworth pork loin, boned, fat on but skin removed, keeping the bone for a trivet

  • sea salt

  • 5g grapeseed oil


  • 100g pearl barley

  • 100g spelt grain

  • 800ml pigs trotter stock (see below)
  • 
1 bay leaf

  • 1 sprig thyme

  • 2 shallots, chopped finely
  • 
1 clove garlic, chopped finely

  • 25ml grapeseed oil

  • 10g sunflower seeds, toasted

  • 10g linseeds, toasted

  • 10g braeburn apple, peeled & diced finely
  • 
Reduced white wine (made by reducing any amount of white wine by 3/4 volume)


  • Pigs Trotter Stock:
  • 4 pigs trotters

  • 1 carrot, chopped
  • 2 onions, chopped

  • 1 leek white, sliced
  • 1 sprig thyme

  • 2 bay leaves

  • 6 black peppercorns

  • water to cover


  • Crackling:


  • 1 skin of Tamworth, from the loin

  • 300ml grapeseed oil

  • celery salt to taste

Method

⁣Firstly start with the loin. Remove the skin from the outside of the loin, & put the loin to one side. Slice the skin into strips, add to a pan of salted, cold water & bring to the boil. Simmer the skin for 20 minutes, drain, discarding the water & leave to cool. When the skin is cool enough to handle, scrape any left over fat from the skin, & chop into smaller pieces, around 2mm. Lay the skin pieces onto a lined baking sheet & dry the skin completely in an oven set to 50°c overnight. If you have a dehydrator, place the skin in & repeat the same method, the skin has to be completely dry & brittle-like, set the skin aside for later.
For the trotter stock, Singe all the hairs from the trotters using a cook's blowtorch on a high heat grill, then place into a roasting tray. Add the chopped vegetables, aromatics & pour on enough water to cover the trotters. Cover the trotter dish with foil & braise in an oven set at 150°c for 3 hours or until tender & falling from the bone. Allow the trotters to cool in the liquid, when cool enough to handle the trotters, pick all the meat from the bones, discarding the fat & skin, don't be alarmed, pigs trotters don't have lots of meat but what they do have is delicious. When the meat is picked from the bone, set aside & attend to the stock.
Pour the stock through a chinoise or fine sieve, & discard the vegetables. Bring the stock to the boil, skimming all the time with a large spoon or ladle to remove fat & impurities, reduce the stock by 3/4 of the original volume. When the stock has reduced by 3/4 it should look very viscous & taste rich & coat the mouth, add the picked meat back to the stock, pour into a container & set aside for later.
For the pork, Oil the meat, season it all over with the sea salt, place into an oven set to 185°c for 20-25 minutes or until the core reaches a temperature of 63c on a temperature probe, leave it to rest in ⁣a warm place for 15-20 minutes after cooking.
For the crackling, heat the oil until it reaches 200°c on a temperature probe & fry the pork skin in the oil
until it puffs up around 10 seconds, remove the crackling from the oil with a slotted spoon working quickly & drain on kitchen paper, season liberally with celery salt & set aside.
For the grains, Start by rinsing the barley & spelt under cold water to remove the excess starch. Then start sweating the shallots & garlic in the oil over a low heat, add the thyme & bay leaf & cook for around 7-8 minutes, no colour. Add the barley & spelt, stir for 1 minute, then start adding the warmed trotter stock ladle by ladle until the grains are almost al dente. When the grains are almost cooked, add the diced apple, the toasted sunflower seeds & linseeds & season with reduced white wine & salt.
To finish the dish, Carve the pork into 4 servings, season the flesh with sea salt & place onto the plates. Add the grains & seeds to the plate next to the loin & top the grains with the pork crackling.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall  – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. 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 16 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 560,000 followers across Facebook, X, 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 - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.