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The ingredients needed to cook Pork, black pudding, apple:
- Use 1 pork belly
- You need 1 black pudding
- Use 200 grams pasta dough
- Take 500 grams apple caramel
- Provide 1 egg whites
- You need 30 grams chicken breasts
- Take 1 in season shoots and herbs
Instructions to make Pork, black pudding, apple:
- Butcher tie belly rolled length ways.
- Cover with canola oil and confit at 65° for 10 hours
- Fridge for a night then remove all string and slice in 3/4" discs
- Roll out pasta about 3mm thin
- Blend black pudding with 30g of chicken breast and 1 egg white and put into a pipping
- Pipe out small mounds on the pasta sheet and then cover with another sheet
- Push all the air out and with a ring cutter shape all your ravs
- Place the ravs in boiling water for 1 minute then refresh in ice water
- Squeeze out apple caramel on the plate
- Fry rounds of belly and reheat rav
- Stack on top of each other and top with some nice fresh shoots and herbs
- Get drunk you deserve it
Place the tenderloin on top and put a strip of the black pudding mixture along the centre of the meat. Scoop into a mixing bowl and set aside. Add the butter to the pan and, when it's melted, add the bacon and cook until lightly golden. Adam Gray's delicious pork chop recipe pairs the meaty flavour of Saddleback pork with the rich savoury flavours of black pudding and a beer gravy. Put the salt, peppercorns, coriander in a mortar and pound with a pestle until coarsely ground.
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