Roasted loin of Cheshire Pork, Pulled Pork Guiltte, served on Pickled Rhubarb with a Parmesan Tuile, Crackling and Pork Jus

North West Young Chef of the Year

North West Young Chef of the Year

Standard Supplier 24th July 2013
North West Young Chef of the Year

Roasted loin of Cheshire Pork, Pulled Pork Guiltte, served on Pickled Rhubarb with a Parmesan Tuile, Crackling and Pork Jus

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 Roasted loin of Cheshire Pork, Pulled Pork Guiltte, served on Pickled Rhubarb with a Parmesan Tuile, Crackling and Pork Jus recipe below, as tried and tested by professional chefs - Why not give it a try? Main course cooked by Pete Brandrick from Hard Days Night Hotel during Merseyside Heat of North West Young Chef Competition 2013.

Ingredients

  • Ingredients:
  • Pork fillet
  • Diced Pork Shoulder
  • 2 potatoes
  • Rhubarb
  • Mirepoix veg (1 carrot, 1 onion, 1 celery stick. 1 leek, 1 bulb of garlic)
  • Grated parmesan
  • Splash of white wine vinegar
  • Pork skin

Method

Put pork shoulder into pressure cooker with mirepoix veg and stock, cook for 45 min. Meanwhile thinly slice the potatoes and put aside.
Pickle the rhubarb in vinegar, when the shoulder is cooked strain from the stock. Put the stock back on to the heat and allow to reduce and finish into jus.
Take the cooked pork shoulder and break it up into flakes, take the slice potatoes and layer them with the pork in a small tray until about 1 inch high.
Cook in oven for half an hour to 45 mins.
Take the pig skin and cut into small strips, deep fry in clean oil. Remove and salt, they should be puffed up nicely. Take grated parmesan and put onto baking tray and cook until golden brown. Take out and cool.
When guillete is nearly cooked, pan fry pork fillet and place in the oven. Cook for 10-12 mins, until still slightly pink in the middle.
Slice pork fillet, portion gillette and serve.

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 and restrict access – 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 12 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 500,000 followers across Facebook, Twitter, 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.