Pork with Apple & Blackberry
Ingredients
- 1.2 kg pork belly (I get mine with the bones in so I can remove them and use them for the sauce)
- 25 g black peppercorn
- 25 g white peppercorn
- 12 g juniper berries
- 12 g mustard powder
- 1 g fennel seeds
- 1 g ground ginger
- 325 g salt
- 3 × 320g jars duck fat
Apple Purée
- 2 x Granny Smith apples
- 2 x Braeburn apples
- 1 x lemon juice (for the water)
- 250 ml apple juice
Fennel & Thyme Crumble
- 100 g rolled porridge oats
- 100 g wholemeal flour
- 1 tsp fennel seeds
- 1 tsp picked fresh thyme
- 40 g butter, cold & cubed
- 1 tsp wholegrain mustard
- ½ tsp salt
- A few cracks of black pepper
Blackberry Base
- 400 g blackberry purée
- 100 g port, alcohol boiled off
- 250 g red wine, alcohol boiled off
- 80 g red wine vinegar, reduced by half
- 25 g caster sugar
BlackBerry Gel
- 200 g blackberry base
- 4 g agar agar
Poached Blackberries
- 150 g blackberry base
- 8 x fresh blackberries
- 1 x star anise
Instructions
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Start by curing the pork belly, which helps to season it really deeply, and then confit, low and slow, to break down the collagen and make it really nice and tender.
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For the apple cure, it's literally a matter of taking half sour apples like Granny Smith's and half sweet. I use Brabons, and then steaming them in their own juice in the oven until soft. All you have to do is blend it.
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I made a blackberry base with red wine and pour, which I use for a gel and also to poach some blackberries.
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This savoury crumble is packed with fennel in time, which works so well with the pork and adds a really nice sector to the dish.
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I shaved some sprouts, and we just sorted them in that lovely bacon sprout.
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All the textures and flavours of this dish worked so well together, so I hope you enjoy as much as I did.
Notes
Committed to this collection by the hand of Hunter.
