Wiltshire pork with chou farci – by David Everitt-Matthias

11 September 2006
Wiltshire pork with chou farci – by David Everitt-Matthias

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Wiltshire pork with chou farci
INGREDIENTS (serves six) For the pork jus 4 finely sliced shallots 2 crushed cloves garlic 50g butter 30ml red wine vinegar 100ml port 200ml red wine Sprig of thyme 1 star anise 600ml brown pork stock 50g unsalted butter For the pork chou farci 200g lean pork 100g belly pork 50g back fat 30g bread soaked in milk 1 finely chopped cloveof garlic 50g finely chopped shallots Seasoning 6 large cabbage leaves (Primo) 6 100g fillets of pork 50g powdered cèpes Seasoning 50g duck fat 6 slices of black pudding To garnish Celeriac purée Girolles Bay boletus Crosnes Haricots verts Garlic confit ### METHOD For the jus, fry the shallots and garlic in clarified butter until golden brown, deglaze with vinegar, and reduce until evaporated. Add the port, and reduce until evaporated. Add the red wine, and reduce by half. Add the thyme and star anise. Add pork stock, and simmer to the correct consistency. Pass, monté au beurre. Check the seasoning and acidify with a little sherry vinegar if needed. To make the chou farci, mince the pork, belly and back fat, and beat well. Squeeze the bread and beat it in. Sweat the garlic and shallots in a little duck fat until cooked, cool and add it to the mince. Season, and fry a little to taste. Blanch the cabbage leaves, and cut in half along stem. Remove the stem. Cut the cabbage to size and stuff with farce. Form into 12 balls, season, and wrap in clingfilm to get a perfect shape. Steam for six to eight minutes. Keep warm. Roll the fillet of pork in powdered cèpes, season and cook in duck fat until just cooked. Reseason. To serve, heat the black pudding and celeriac purée. Sauté the mushrooms, and season. Cook the haricots verts, and season. Colour and crisp the garlic confit. Roast and season the crosnes. Assemble the dish. David Everitt-Matthias Photo © Sam Bailey
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