This recipe is a real celebration of nose-to-tail eating. Pork belly, stuffed trotters and crisp cubes of pig's head meat.
1.5-2 litres/2½-3½ pints chicken stock
splash rapeseed oil
85g/3oz onion, diced
140g/5oz minced pork shoulder
125g/4½oz bacon, finely chopped
20g/¾oz pork liver, minced
40g/1½oz fresh breadcrumbs
20 fresh sage leaves, chopped
½ tsp cracked black pepper
½ tsp salt
1 long trotter – bone removed, but skin not split, sinews, gristle and hairs removed (you can ask your butcher to do this)
For the pig’s head, place the head into a large pan and cover with water. Bring the pan to the boil, then strain off the water and cover with more cold water. Repeat this process twice more, then cover with water again and add the pig's head braising ingredients.
Bring the mixture to the boil, cover with aluminium foil and cook for 6-8 hours on a gentle heat until all the meat is cooked and falls off the bone.
Remove the head from the braising liquor, pick all the meat from it, discarding the fat, and place it into a bowl. Mash everything together and season with salt and freshly ground black pepper. Stir in the English mustard.
Line a large baking tray with cling film and press the pig’s head mixture into it. Cover with another tray and chill in the fridge for 12 hours.
For the pork sauce, preheat the oven to 170C/325F/Gas 3.
Place the pork bones into a roasting tray and roast in the oven for 30 minutes.
Place the roasted pork bones into a large saucepan and cover with the chicken stock. Bring to the boil and skim off any scum on the surface. Reduce the heat to a simmer and continue to cook until the volume of the liquid has reduced by two-thirds. Pass the sauce through muslin and leave to chill in the fridge for 24 hours. Scoop of any fat that sets on the surface.
For the trotters, preheat the oven to 100C/210F/Gas ¼.
Pour the chicken stock into an ovenproof pan and place into the oven.
Heat the oil in a frying pan and fry the onion for 4-5 minutes, or until softened.
Mix the pork shoulder, bacon and liver together in a bowl, then mix in the breadcrumbs, sage, pepper, salt and cooked onions. Spoon this mixture into the trotter, carefully place it into the heated chicken stock and roast for three hours. Remove the trotter from the chicken stock and set aside on a cooling rack to cool.
For the pork belly, preheat the oven to 190C/375F/Gas 5.
Rub the pork belly skin with the rapeseed oil and sprinkle with salt. Roast in the oven for 1½ hours, or until cooked through and the skin is crisp.
For the salt-baked potatoes, mix the flour and salt together in the bowl of a food processor fitted with a dough hook. Mix in the egg whites, then slowly add the water to form a dough (you many not need all of the water). Knead the dough for five minutes, then wrap it in clingfilm and chill in the fridge for two hours.
Preheat the oven to 170C/325F/Gas 3.
Roll the pastry out into a rectangle about 5mm/¼in thick, place the potatoes in the middle, then gather the pastry around the potatoes and tie the top with kitchen string. Bake the potatoes for 1½-2 hours, or until the potatoes are cooked through.
To finish the pig's head, remove the pig’s head meat from the tray and cut into 3cm/1½in cubes.
Sprinkle the flour and breadcrumbs onto separate plates. Beat the eggs in a bowl.
Dip the meat cubes in the egg, then coat in the flour and breadcrumbs.
Meanwhile, heat the oil in a deep, heavy-bottomed pan. The oil is ready when a breadcrumb dropped into it will sizzle gently. (CAUTION: Hot oil can be very dangerous. Do not leave unattended.)
Deep-fry the meat cubes for 3-4 minutes, or until crisp and golden-brown.
For the apple sauce, bring the water, sugar and lemon juice to the boil, then add the sliced apple and cook for 2-3 minutes, or until softened. Blend the mixture in a food processor until smooth, then pass through a sieve.
For the salad cream, whisk the flour, sugar, mustard powder, salt and eggs in a bowl set over a pan of simmering water until pale and thickened. Remove the pan from the heat and stir in the vinegar, cream and lemon juice. Set aside to cool.
Heat a frying pan until hot, then fry the lardons for 2-3 minutes, or until crisp. Remove the bacon from the pan and set aside to drain on kitchen paper.
To serve, heat the pork sauce until boiling and pour into a jug. Spoon the apple sauce into a serving bowl. Place the pork belly, trotter and deep-fried pig’s head onto a serving board and serve the potato parcel alongside. Mix the lettuce, bacon and a little salad cream together in a serving bowl.
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