Roast suckling Pork Jowl, Beetroot, carrot & orange beurre blanc

Daniel Clifford

Daniel Clifford

8th March 2016
Daniel Clifford

Roast suckling Pork Jowl, Beetroot, carrot & orange beurre blanc

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 Roast suckling Pork Jowl, Beetroot, carrot & orange beurre blanc recipe below, as tried and tested by professional chefs - Why not give it a try?


  • Roast pork jowl
  • For the brine:
  • 5 litres water
  • 300g salt
  • 300g sugar
  • 15g thyme
  • 10g black pepper corns
  • 8 crushed cloves garlic
  • 15g toasted fennel seeds
  • Carrot butter:
  • 1 litre sandy carrot juice
  • 500g butter
  • 35g salt
  • Pickled candy beetroot disk:
  • 250ml Muscat vinegar
  • 125g Sugar
  • 250ml Water
  • 5g Thyme


Roast pork jowl:
Bring all ingredients up to a boil, then place into the blast chill to go completely cold. Trim and blow torch the pig cheeks, to singe and hairs, wash under cold water, then submerge in the brine, leave for 12 hours.
Cooking the jowl:
Once brined, rinse in cold water again, then lay flat and wrap in cling film, followed by tin foil, place skin side down onto a flat heavy tray, place 2 more trays on top of the pork. Place into the oven the roast at 90° for 8 hours, on half steam half roast, full fan.
Once cooked carefully remove the cling film and tin foil, keep all the cooking juices from inside the cling film. Lay the pork into a flat tray lined with cling film, place another lined tray on top. Press the pork with approximately 10 -15 kilos. Place in the fridge to set, at least 4 hours.
Carrot butter:
Pour the juice into the ‘Rocket’ set it to spin for 2 hours at 30° Have the butter soft In a paco jet beaker, add the salt and the spun carrot juice. Once churned use this butter to confit the carrots.
Carrot sherbet powder:
Slice sandy carrots on the meat slicer on ½ cut to the same size as the confit carrot. Season with salt sugar & citric acid. Vac pac and steam at 100° for 5 minutes. Remove from the bag a lay flat on cling filmed dehydrator trays, then dry for 5-6 hours at 65°. Once fully dry blend in a vita prep to a fine powder.
Pork puffed crackling:
Sous vide the pork skins and cook in a steamer for 6 hours 110°. Once cooked carve away any excess fat. Dry in the de- hydrator on parchment paper over night. Once the skins are completely dry. Again scrape away any excess fat.
Bake in between parchment paper at 210° (0% humidity/ full fan) , with two black trays to press the skins down. Cook for 5-6 minutes. Season with fine salt, and carrot powder.
Pickled candy beetroot disk:
Cut the candy beetroots into disks, (check size first). Make the pickle by bringing all ingredients to a boil, then chilling. Pour this into a sous vibe bag with the beetroot disks layed flat, cook at 90° steam for 25 minutes.
Salt baked golden beetroot disk:
Make a thick paste from egg white and fine salt, mould this around the beetroots with a few sprigs of thyme at the bottom. Place onto a tray lined with parchment paper. Bake at 180° 25 -35 minutes depending on the size. Once cooked (get tem checked) leave to cool naturally in the salt crust
Pressure cooked & smoked ruby beetroot disk:
For every ltr of water add 80g of salt 80g sugar thyme and garlic. Cook under pressure for 30 -40 minutes depending on the size. Once cooked ( get them checked) leave them to cool in the cooking water.
Sandy carrot puree:
2 kilo sandy carrots
Wash and peel the carrots, take exactly half and juice, finely slice the other half, sous vide the two together with a little salt. Cook for 35 minutes at 100°. Once cooked pass the juice off and reduce rapidly to a glaze, blend with the carrot until smooth, pass and season with lemon and salt.

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