Rib and tenderloin of pork with stout and cider sauce

Preparation method

1. For the ribs, preheat oven to 180C/350F/Gas 4.

2. Place the chopped carrot, celery, onion and garlic clove into a deep-sided roasting tray and place the ribs on top. Drizzle with olive oil, season with salt and freshly ground black pepper and roast for 15 minutes.

3. Meanwhile, bring the stout, cider and stock to the boil in a saucepan, reduce the heat and simmer for 10 minutes. Remove the roasting tin from oven and carefully pour the stout mixture over the roasting ribs and vegetables. Place the roasting tray back in oven and cook for a further 45 minutes.

4. Remove from the oven and set aside to rest for 10 minutes. Strain the cooking liquid from the ribs and set aside for the sauce.

5. For the celeriac purée, heat the olive oil in a saucepan and gently fry the celeriac for 10 minutes, or until tender.

6. Add the double cream, bring to a simmer and continue to cook until the volume of the liquid has reduced by half.

7. Blend to a purée, thinning with a little water if necessary. Season with salt and freshly ground black pepper.

8. For the tenderloin, preheat oven to 180C/350F/Gas 4.

9. Blend the bread, thyme, rosemary and parsley (reserve a few leaves to garnish) until finely chopped, then add the egg whites and a pinch of salt and blend briefly to a smooth paste.

10. Roll the mixture out between two sheets of clingfilm to the thickness of a pound coin then chill in the fridge.

11. Heat the olive oil in a frying pan, then fry the tenderloin, turning regularly, until browned on all sides. Remove from the pan and set aside to cool for a few minutes.

12. Remove the top layer of clingfilm from the herb crust and place the tenderloin on top. Using the bottom layer of clingfilm, wrap the tenderloin in the dough crust.

13. Place the tenderloin onto a baking sheet and carefully remove the other layer of clingfilm.

14. Brush the tenderloin with the melted butter and roast in the oven for 15-20 minutes , or until cooked through. Remove from the oven and set aside to cool for 10 minutes.

15. Meanwhile, for the apple, fry the apple segments, lemon juice and caster sugar in a frying pan on a high heat until the sugar has melted and the apples are caramelised.

16. Quickly pour in the brandy and stir. Once the brandy is warmed through, slowly tilt the pan towards the gas flame, or light it with a match. Let the flames flare up then die down. (Caution: keep your face and hair away from the flames. Do not leave unattended.)

17. For the sauce, bring the reserved cooking liquid to the boil and continue to cook until the sauce is thick and glossy. Add a splash of double cream and season with salt and freshly ground black pepper.

18. For the onion rings, soak the sliced onion in a little milk for 10 minutes, then drain.

19. Sprinkle with the flour and shake off any excess. Season with salt and freshly ground black pepper.

20. Heat the oil in a frying pan. (CAUTION: Hot oil can be dangerous. Do not leave unattended.)

21. Shallow fry the onions for 4-5 minutes, turning once, until crisp and golden-brown.

22. Remove from the pan with a slotted spoon and set aside to drain on kitchen paper.

23. To serve, cut the meat from between the ribs and cut each strip into 3cm/1¼in pieces.

24. Stack the rib meat in a criss-cross pattern in the corner of the serving plates.

25. Slice the tenderloin into 2.5cm/1in pieces and place in the middle of the plates. Place a spoonful of celeriac purée to the side and top with three onion rings. Garnish with the caramelised apple and parsley leaves and gently pour the sauce over the ribs and around the plate.

Less than 30 mins preparation time

1 to 2 hours cooking time

Serves 4