Whitmuir Specially Selected Pork with Black Pudding, apple puree, shallot jam and potato anna (serves 2)

Quality Meat Scotland


Standard Supplier 27th October 2016
Quality Meat Scotland


Standard Supplier

Whitmuir Specially Selected Pork with Black Pudding, apple puree, shallot jam and potato anna (serves 2)

With a selection of delicious Specially Selected Pork cuts available, cooking methods and flavour pairings are exceptionally varied when it comes to Specially Selected Pork recipes. Take a look at the Whitmuir Specially Selected Pork with Black Pudding, apple puree, shallot jam and potato anna (serves 2) recipe below, as tried and tested by professional chefs - Why not give it a try? ⁣Photography by Guy Hinks.


  • 300g Specially Selected Pork fillet larder trim
  • 70g Sliced pancetta
  • 30g Black Pudding
  • 60g Apple puree
  • 2 Granny Smith apples, peeled and cored
  • Mange tout salad:
  • 80g Mange tout, julienne
  • 10g Pancetta lardons
  • 12g Cashew nuts, toasted and chopped
  • 30g Shallot jam (makes 100g)
  • 200g Banana shallots, peeled and sliced
  • 15ml Rapeseed oil
  • 7ml Sherry vinegar
  • 22g Caster sugar
  • 8g Crispy pigs ear
  • 1 pigs ear
  • Water
  • 2 portions of potato Anna
  • 2 rooster potatoes, peeled and sliced
  • 100g clarified butter


⁣Apple Puree method:
Cut apples into 4 pieces and place in a sous vide bag. Steam at 95°C for 12 minutes. Place apples in colander and allow to drain for 30 minutes. Blitz in a mixer.
Mange tout salad method:
Sweat down the mange tout in bacon fat. Once wilted, add the crispy lardons and cashew nuts
Shallot Jam method (Makes 100g):
Sweat shallots in rapeseed oil on a low heat until soft. Once cooked, add the sugar and increase to a high heat, stir
occasionally. Caramelise the shallots to a deep golden brown. Season with sherry vinegar.
Specially Selected Pork method:
Place the pancetta slices on grease proof paper and lay the Specially Selected Pork fillet onto the pancetta. Roll the Specially Selected Pork so that the pancetta is wrapped around it and wrap in cling film. Place in a water bath set at 62°C for 20 minutes until the Specially Selected Pork has reached a core temperature of 60°C. Remove the roulade from the bath and remove the cling film. Sear the roulade in a hot pan and rest for 5 minutes before serving.
Crispy pigs ears method:
Wrap the ears in a muslin cloth. Place in water and bring heat up to 95°C. Cook for 3 hours until the tip of a knife can pierce the ears
cartilage. Dry the ears and press between two flat trays. When cooled, slice the ears very thinly and dry out on a mat at 185°C
for 15 minutes. Place the dried ears into 200°C oil until they puff up. Season to taste
Potato Anna method:
Cut the potato into even slices. Blanch the potato discs in seasoned water for 5 seconds. Layer the discs in a foil cup and cover with clarified butter. Cook the potatoes in an oil bain-marie until crispy and golden.

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