Luke Tipping

Chef Director. Simpsons Restaurant

You can see there’s a huge difference, it’s shown me what I should be using

Crispy pork bonbon, apple purée and watercress salad

INGREDIENTS
2 x halves of a pig’s head, soaked in cold water overnight
2 kg piece of pork belly (on the bone)
4 pig’s trotters
2 tsp sea salt
6 carrots, peeled, topped and tailed
4 onions, peeled and halved
6 sticks of celery, washed
2 leek, split and washed
1 generous sprig of thyme
5 Santa Maria bay leaves
5 cloves
8 tbsp Santa Maria dried oregano
Wholegrain mustard to taste
Fresh ground Santa Maria Tellicherry Black Pepper to taste
Pane 
Flour
Egg
Sosa pork airbag farina

APPLE PUREE
3 tbsp butter
4 cups apples (preferably Golden Delicious)
1/2 cup white wine
1 tbsp sugar
1 tsp salt

GARNISH
Picked watercress
Sliced Granny Smith apples

FOR THE PORK: 

  • • Scorch the hairs off the pig’s head and trotters with a blowtorch (or shave using a disposable razor)Place all of the meat in a pan large enough to accommodate it and the vegetables easily
  • • Cover with cold water and bring to a simmer for about 10 minutes – discard the water then cover again with fresh cold water and bring to a simmer
  • • Cook for about 20 minutes, skimming off any impurities regularly – add the vegetables, herbs, spices and vinegar
  • • Simmer very gently, skimming occasionally, until the meat is completely tender and falling from the bone (about ¾ hours) – top up with hot water as needed
  • • When the meat is cooked, transfer to a large tray and allow to cool slightly
  • • Strain the cooking liquid into a wide pan and boil to reduce – reduce to a sticky consistency (it should set to a firm jelly in the fridge within about 5 minutes)
  • • While the liquid is reducing, pick through the meat – carefully remove all the bone and gristle whilst preserving as much of the meat and skin as possible
  • • Shred through the meat with a large chopping knife (the texture should be relatively coarse)
  • • Season the meat with sea salt and Tellicherry black pepper, then add the oregano, mustard and enough of the reduced jelly to produce a porridge-like consistency
  • • Select a suitably-sized terrine dish or tray and line it with cling film – pour in the pork mixture and spread as evenly as possible
  • • Refrigerate the terrine overnight
  • • Portion into 15g, squeeze them into balls
  • • Pane the pig head with flour, egg and airbag
  • • Do not refrigerate, cook when needed

 

FOR THE APPLE PUREE 

  • • Peel and dice the apples
  • • Sweat the apples with the butter for 4-5 minutes
  • • Add the white wine and reduce by half
  • • When apples are cooked add to blender and blitz until smooth
  • • Once pureed, pass and season then set aside