Pork & Cider
Braised gammon: -leave gammon in water to remove some salt for a few hours
-rinse, put gammon in new pot
-cover with apple cider, add bay leaves, peppercorns, sage stems, leeks and carrots and wholegrain mustard
-bring up to boil,skim, and braise for 4-5 hours till fork goes through easily.
-cool in liquid to room tempurature
-take out gammon, take skin off in one peice, reserve for later
-shred gammon with a fork. roll in cling wrap in tubes and freeze
-strain braising liquid with fine strainer
-reduce till syrup
-add 1/4 reduction into meat, reserve the rest for plating.
pork crackling:
-remove most fat off skin
-lay flat on tray, cook till crispy in 130 degree c
pickled apple:
-peel and cut apple into 8 wedges
-make simple picklin solution- equal parts sugar and vinegar, boil
-put apple into hot liquid and cool to room temp
dressed cabbage: -thinly slice red cabbage
-addextra virgin olive oil, lemon and salt to taste
to plate:
-cut pork loin in quarters, sear all sides and finish in oven till well done, rest
-cut gammon roll in 1 inch pieces and roll in egg and in panko, fry in 180 degree c oil til golden
-fry sage leaves for a few seconds in same oil.
-dress cabbage when plating put on bottom in middle of plate
-place pork loin on top of cabbage
-place gammon, pickled apple, apple matchsticks, and fried sage on plate to garnish
-finish with cider jus.
