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

Premium Supplier 24th July 2013

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.

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