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Slow-Cooked Knuckle of Pork with Truffle Sauce and Foie Gras Hollandaise

11 September 2006

INGREDIENTS

(Serves four)

3 pork shanks
3 trotters
Pinch of salt
Pinch of diced truffle
Truffle jus
Seasoning
Crépinette

For the hollandaise

1tbs white wine vinegar
1tbs water
6 white peppercorns crushed
40g pasteurised egg yolk
150g foie gras butter (50% cooked foie gras 50 butter sieved together)
1tbs black truffle oil
Seasoning

For the braising liquor

Onion carrot celery white wine veal stock bouquet garni

METHOD

Soak three pork shanks and three trotters overnight in iced water with a large pinch of salt. Singe and scrape to remove hairs. Braise in liquor for 3-4 hours at 140C.

When tender drain strip skin and flesh from the bone and dice into large chunks.

Reduce a portion of the braising liquor to a glaze and add to the meat with a good pinch of diced truffle and a little truffle jus. Season well and portion into four 90mm rings lined with clingfilm. Press with a heavy weight and chill overnight.

Next day remove from rings and wrap in crépinette. Return to the oven at 180C with 250ml of braising liquor. Reheat for 12 minutes basting regularly.

Serve with a truffle sauce and foie gras hollandaise. Accompany with potato purée and leeks.

To make the foie gras hollandaise reduce by half 1tbs white wine vinegar with 1tbs of water and six crushed white peppercorns.

Strain and add the pasteurised egg yolk and whisk aubain-marie to a full sabayon. Add 150g of foie gras butter a little at a time with the black truffle oil. Season.

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Jacobs Media Group is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

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