Pork cooked three ways with cauliflower purée, Swiss chard and Ravigôte sauce

servings4
9 hours 45 minutes

Ingredients

Pork fillet

  • 1 pork fillet
  • salt
  • pepper
  • vegetable oil

Pork cheeks

  • 4 pork cheeks
  • 1000ml of pork stock
  • 4 carrots, roughly chopped
  • 2 onions, peeled, roughly chopped
  • 1 tbsp of tomato purée
  • 100g of flour
  • 1000ml of pork stock

Pork belly

  • 500g of pork belly
  • 2 garlic cloves
  • 2 bunches of fresh parsley, chopped
  • 500g of duck fat
  • 1 garlic clove, sliced
  • 2 shallots
  • 1 egg, beaten
  • 200g of breadcrumbs
  • salt

Cauliflower purée and Swiss chard

  • 4 Swiss chard
  • 1/2 cauliflower
  • 200g of cheddar
  • 4 carrots

Ravigôte sauce

  • 1 shallot, chopped
  • 40g of gherkins
  • 40g of capers
  • 1 tbsp of balsamic vinegar
  • 2 tbsp of extra virgin olive oil
  • 1 tbsp of chervil, chopped
  • 1 tbsp of parsley, chopped
  • 1 tbsp of dill, chopped
  • 1 tbsp of tarragon, finely chopped

Method

1
To braise the pork cheeks, sweat of the carrots, onions and onions is a large saucepan on a medium heat until light golden. Add the flour and cook for a further minute before stirring in the tomato. Add the pork cheeks and stock, bring to a boil, reduce to a very gentle simmer and cook covered with a cartouche for 6-8 hours
  • 4 pork cheeks
  • 2 onions, peeled
  • 1000ml of pork stock
  • 1 tbsp of tomato purée
  • 100g of flour
  • 4 carrots
  • 1000ml of pork stock
2
Press the belly with the garlic, parsley and salt for 8 hours between two trays, with the weight on top to hold the shape during the pressing. Wash the belly to get rid of the salt mix
  • 500g of pork belly
  • 2 garlic cloves
  • 1 bunch of fresh parsley
  • salt
3
Place the pork belly in a deep oven dish, melt the duck fat and pour over the top. Confit the belly in a preheated oven set to 100⁰C/gas mark 1/4 for 7-8 hours. Remove and allow to cool slightly. Drain off the duck fat and while still warm shred the meat into a bowl and add the chopped parsley, sliced garlic and shallots
  • 1 bunch of fresh parsley, chopped
  • 1 garlic clove, sliced
  • 2 shallots
  • 500g of duck fat
4
Shape the confit belly mix into golf balls before rolling in beaten egg then breadcrumbs. Deep fry at 180⁰C until golden
  • 1 egg, beaten
  • 200g of breadcrumbs
5
Pick the swiss chard leaves off of the stalks and cut the stalks into batons. Boil the leaves and stalks in salted water for 2-3 minutes
  • 4 Swiss chard
6
For the cauliflower, boil the cauliflower and cook in water until soft. When cooled, blitz in a food processor with the cheddar until smooth
  • 1/2 cauliflower
  • 200g of cheddar
7
Cut the carrots into batons and roast in an oven at 180⁰C until soft for around 10-12 minutes
  • 4 carrots
8
For the ravigôte sauce, preheat a frying pan with 1 tablespoon of olive oil and add the chopped shallots. Cook until the shallots are golden
  • 1 tbsp of extra virgin olive oil
  • 1 shallot, chopped
9
Add the chopped gherkins and capers, cook for 1 minute and add the vinegar. Take off the heat and add the remaining olive oil and the chopped herbs
  • 40g of gherkins
  • 40g of capers
  • 1 tbsp of balsamic vinegar
  • 1 tbsp of extra virgin olive oil
  • 1 tbsp of parsley
  • 1 tbsp of tarragon
  • 1 tbsp of chervil
  • 1 tbsp of dill
10
Sear the pork fillet in a hot pan using a little vegetable oil and finish in a preheated oven at 180⁰C/Gas mark 4 for 4 minutes. Season and leave it to rest for 3-4 minutes
  • 1 pork fillet
  • salt
  • pepper
  • vegetable oil
11
To serve, slice the pork fillet and arrange in the top corner of the plate. Place the fried pork belly on a bed of swiss chard, and the cheek in opposing corners. Finish with the carrots and cauliflower, the sauce ravigôte and a drizzle of the reduced pork braising liquor