Trio of pork comprising pan-fried fillet, braised daube and collar crépinette
INGREDIENTS
(serves four)
1 large pork fillet, trimmed
600g shoulder or hand of pork
80ml olive oil
Salt and pepper
2 carrots, 2 onions, 2 celery sticks and 2 cloves of garlic, washed and cut in half
20g parsley
600ml veal stock
Butter
500g pork collar
150g black pudding
100g pancetta
200ml veal jus
200g pigs' caul
4 Picasso baking potatoes
500g duck fat
½ Savoy cabbage
½ Granny Smith apple
2 large parsnips, peeled
200ml semiskimmed milk
50ml double cream
Marinated prunes (see note)
1 small Toulouse sausage, cooked and diced
METHOD
Roll up fillet tightly in clingfilm. Allow to rest for 12 hours. Cut into four 50g portions.
Tie up hand/shoulder with string. Fry in oil until browned. Lightly season with salt and pepper. Put in braising pan with carrots, onions, celery, garlic, parsley stalks. Cover with veal stock, bring to boil and cover. Check seasoning. Braise in a very low oven until tender (about six to eight hours). Remove from liquor.
For the crépinette, cut collar into pieces, pan-fry and add to the braising shoulder after about four hours. Braise the same way as the daube but only for two to three hours. Remove from cooking liquor. Break up into smaller pieces. Cut black pudding into 5mm dice and fry in oil until crisp. Cut pancetta into lardons. Fry in olive oil until crispy. Drain and reserve oil.
Remove string from shoulder, roll tightly in clingfilm to form a circular shape, secure with string, allow to cool and set in shape in fridge overnight. Remove any excess fat from cooking liquor. Pass and reduce to sauce consistency and mix with veal jus.
Mix collar, pancetta and black pudding (reserve a little black pudding for the cabbage mix). Bind with a little of the reduced sauce. Season and form into balls 4cm in diameter. Wrap in caul. Reserve.
Cut potatoes into discs and cook slowly in the duck fat. Fry in a hot pan to brown. Season. Shred Savoy cabbage and blanch in boiling salted water. Refresh in iced water. Cut apple into strips and cook in butter until soft. Peel off a few slices of parsnip and deep-fry at about 150°C until crispy. Put on to absorbent paper and season with salt.
Cook remainder of parsnip in milk and cream until soft, then purée in a blender. Combine cabbage, reserved black pudding and apple, then bind with the parsnip purée, reserving a little for garnish.
Pan-fry pork fillet, leaving it slightly pink. Cut daube into 80g slices, reheat in oven with crépinettes. Coat them in sauce to keep moist. Reheat cabbage mix. Dice and reheat prunes.
To serve, arrange two discs of potato per portion on each plate. Spoon cabbage mix over potato discs, then top one with fillet and the other with daube. Spoon marinated prunes in centre of plate and top with a crépinette. Garnish plate with a couple of lines of parsnip purée. Add sausage and chopped parsley to sauce and pour around plate. Finish with a swirl of the reserved bacon oil.
Note: For the marinated prunes, heat together 100g prunes d'Agen, one Earl Grey teabag, one cinnamon stick, half a lemon, stock syrup. Allow to cool and infuse.
