Steve Groves

Steve Groves

24th February 2014
Steve Groves


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 BLYTHBURGH PORK, CERVENNE ONIONS, BROCCOLI, SAGE by Steve Groves recipe below, as tried and tested by professional chefs - Why not give it a try? Photography by John Arandhara-Blackwell.


  • Loin x 1: (x15 portions)
  • Belly x 1: (x15-20 portions)
  • Pork, potato and sage terrine: (15 portions)
  • 5 Large desiree potatoes
  • 50g picked and chopped sage
  • 500g Rendered pork back fat
  • 200g confit pork collar, shredded
  • salt to taste
  • Caramelised onion puree: (20 portions)
  • 10 Cervenne onions, thinly sliced
  • 250g butter
  • Sage oil: (20 portions)
  • 250ml grapeseed oil
  • 80g Flat leaf parsley leaves
  • 100g sage leaves


Remove loin from carcass and trim off any sinew. Brine the loin at 10% for one hour then rinse thoroughly. Ballontine the loin in two separate pieces and leave to set for a couple of hours. Cook the loins in the water bath at 60c for 1hr 30 mins then cool in iced water. Portion the loin into 90g pieces and vac pac. Regenerate in the water bath and roast off in a hot pan until golden.
Remove the bones from the belly and put into a herb salt for 3 hrs. Rinse the salt off thoroughly and vac pac in pork fat and cook in the water bath for 36hrs at 65c. Once cooked press until firm. Portion the belly into pieces and roast off in a very hot pan until crisp.
Pork, potato and sage terrine:
Line a terrine mould with silicon paper
Thinly slice the potatoes and add to the warmed pork fat, season and add the sage
Lay 1 cm of potato across the bottom of the mould, lay ½ cm pork collar on top of this. Repeat 2 more times then finish with a layer of potato.
Cover with foil and bake at 180°C for an hour and a half
Chill overnight in the fridge with weight on the top to press lightly
To serve cut a slice and pan fry until crisp
Caramelised onion puree:
Melt the butter and turn the heat to med-high, add the onions, season and cook until just starting to caramelise. Cover with a cartouche, turn the heat to low and continue to cook for around 4 hours. Blend until smooth and pass through a fine chinois.
Sage oil:
Blanch the parsley leaves and blend with the oil at 70°C for 5 mins, strain through muslin and chill. Blend the chilled oil with the sage leaves and then pass through muslin again.
Serve with some blanched purple sprouting broccoli

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