Set aside a day to make this most cheffy of pork recipes, served with apple sauce and black pudding Scotch quails’ eggs.
micro mizuna cress
For the apple purée, roughly chop the apples. Cook them with the sugar in a covered saucepan until soft. Blend in a liquidiser to make a smooth purée. Pass through a fine sieve and keep warm until ready to serve.
For the pork jus, preheat the oven to 180C/350F/Gas 4. Roast the chicken wings in the oven until dark golden-brown, then remove from the roasting tray and set aside. Deglaze the roasting tin with half of the bottle of red wine and cook until the volume of liquid has reduced by half.
In the meantime, in a separate pan fry the pork trimmings, vegetables, star anise, rosemary and reserved skins from the apples. Add the reduced wine, roasted chicken wings, veal and chicken stocks and cook until reduced by half. Pass through a sieve lined with muslin. Pour into a clean pan and cook until reduced to a sticky glaze. Finish by adding some of the remaining red wine (approximately three teaspoons per 250ml/9fl oz of jus).
For the pickled cherries, bring the white balsamic vinegar, honey, star anise and sugar to the boil. Divide the liquor between one bowl and a small, clean pan. Add the cherries to the bowl of liqour and leave to pickle for 30 minutes. Add the yellow mustard seeds to the pan of pickling liquor and cook slowly for 15 minutes.
For the crackling, preheat the oven to 180C/350F/Gas 4. Cover the pork belly fat in table salt and set aside for 10 minutes to draw the moisture out.
Slice the belly fat into 10cm/3in long by 5mm/¼in wide sticks and bake between two trays lined with parchment for roughly 18 minutes, or until crisp.
Meanwhile for the roast shallot, sprinkle the shallots with the white balsamic vinegar and roast in the oven for 15 minutes, or until soft. Remove and allow to cool slightly (the shallot halves will absorb all of the vinegar). Peel off the skin ready to serve. Set aside.
For the green beans, simmer the green beans in an emulsion of butter and water in a pan over a medium heat for 5-6 minutes. Drain and wrap small bunches of the beans in the Parma ham slices. Fry in a frying pan at the same time as the pork (below), then top and tail the ends to create neat cylinders.
For the pork, cut the pork into four equal-sized portions, season with salt and pepper and fry in a frying pan with the butter and thyme for 5-8 minutes. Add the diced black pudding and apple to the frying pan and fry for two minutes until golden-brown, then set aside. Remove and rest the pork fillet for about four minutes, then coat it in the English mustard. Blend the pork scratchings to a rough powder and coat the pork. Place in the oven for 2-3 minutes to warm through. Place on a jay cloth to remove any excess juice before placing on plates to serve.
For the black pudding Scotch quail’s eggs, put the black pudding into a blender with one of the hens’ eggs. Season with mustard, pepper and chopped chives and blend until you have the consistency of a coarse pâté.
Boil the quails' eggs for two minutes and 10 seconds. Refresh in iced water to halt the cooking process. Remove the shells and coat the eggs in the black pudding mixture. Chill in the fridge for five minutes. Prepare a plate of flour, a bowl of lightly beaten egg and a plate of panko breadcrumbs. Cover the black pudding-coated quails' eggs in flour, then egg wash and finally panko breadcrumbs. Just before serving, heat vegetable oil in a deep fat fryer to 180C/350F. Cook the eggs for one minute and 15 seconds. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Remove with a slotted spoon and drain on a plate lined with kitchen paper.
To serve, slice the pork fillets and divide between four plates. Add a swipe of apple purée to one side and place a Scotch quails egg to the other side. Place the roasted shallot next to the meat along with the green beans bundle. Scatter with fried black pudding and apple and pickled cherries and mustard seeds.
Garnish with crispy pork crackling and micro mizuna cress. Dot with the jus.
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