“Head to Toe” of Nedging Pork, Apple Purée & Sauce Gribiche
This dish uses eight “cuts” of meat from the pig: belly, ear, cheek, shoulder, trotter, fillet, ham hock and crackling. The various elements are then assembled and presented with three sauces: apple purée, mustard cream and gribiche (a mayonnaise-style cold egg sauce).
- Belly – braise for 8 hours in apple juice, rosemary and thyme.
- Ears – braise in white stock for 12 hours, press, twist into scrolls, pané (pass through seasoned flour, egg wash and bread crumbs) and fried until golden.
- Cheeks – soak in water for 24 hours, floured and pan-fried, finished in dark stock with port and vegetables.
- Shoulder – boned and then braised in red wine stock for 10 hours.
- Trotters – soaked for 24 hours and hairs removed with blow torch before braising in dark stock.
- Fillet – tied and shaped with cling film. Cut into medallions and pan fry with the exception of a couple which are blended with an egg white and some cream to make a mousse.
- Ham Hock – cook in simmering water for 4/5 hours. When cool, flake and combine with the pork fillet mousse, chopped shallots and chopped parsley and encase in homemade pasta squares to make raviolis. To finish, simmer in boiling water for about 30 seconds before serving.
- To make the mustard cream, sauté onions, thyme and garlic. Add 200ml white wine, 200ml of beef stock, teaspoon of each of the following mustards: English, Dijon and wholegrain. Reduce and finish with lemon juice.
- For the apple sauce, sauté in butter with the skin on, add apple juice and simmer until soft. Blend and then sieve.
- For the gribiche, mix together to form a type of mayonnaise: 1/2 teaspoon salt, 1 tablespoon Dijon mustard, 1 tablespoon wine vinegar, 3 tablespoons olive oil, 1 tablespoon capers, 2 cornichons, finely chopped, finely chopped shallots, 1 finely chopped hard-boiled egg, , freshly ground pepper. When ready to serve mix in a tablespoon of chopped parsley.
