Quince pairs beautifully with pork belly and pork fillet in this recipe by Agnar Sverrisson. In addition to the quince purée and quince pickle, the roast pork is served with a beautiful quince and pork sauce.
Icelandic chef Agnar Sverrisson has been raising a maelstrom at his restaurant, Texture, since 2007. Named by The Independent New Restaurant of the Year in 2007, Texture has since accumulated a Michelin star, three AA rosettes, a Catey and a Remy Martin Award.
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For the quince purée, peel, core and chop the quince and put it in a bowl with some water and the sliced lemon. In a pan, bring the water, lemon juice and sugar to a boil
2 lemons, 1 halved, 1 sliced
3 lemons, juiced
125g of caster sugar
500ml of water
Add the chopped quince to the pan and cook for 15 minutes until tender. Whiz in a blender and then pour through a muslin cloth. Season with lemon juice. Set aside until needed
For the pork and quince sauce, heat the oven to 220ºC/Gas mark 6
Put the bones in a roasting tin and roast for 30 minutes or until browned. Bring the chicken stock to a boil. Put the pork bones into the stock and cook for 45 minutes. Pour though a sieve
1kg pork bones
2l brown chicken stock
Put the stock back in the pan and add the remaining bones, cook for 45 minutes and then sieve the liquid
Fry the pork trimmings and half the button mushrooms in the oil until golden brown, add the stock, the rest of the button mushrooms and the white wine and cook for 50 minutes
2 tbsp of pomace oil
250g of button mushrooms
1kg pork trimmings
1l white wine
Pour through a sieve, whisk in the xanthan gum and season with salt, pepper, the quince purée, lemon juice and vinegar. Add the lemon zest, garlic and thyme and then sieve again
3g of xanthan gum
1/2 lemon, zested and juiced
5g of garlic
2g of thyme leaves
For the pickled quince, peel and core the quinces and cut into 2cm cubes. Put these into a bowl of water with the sliced lemon. Bring the water, lemon juice, sugar and vinegar to a boil
250g of sugar
20ml of Chardonnay vinegar
Add the quince dice and simmer for 3 minutes until the quince has some bite. Pour into a large tray and cool in the liquid. This will keep for up to a week
For the pork fillet, heat the oven to 240ºC/Gas mark 8
Score the skin and make sure it is completely dry. Weigh the joint. Lightly oil a roasting tin and put it in the oven to get hot. Season the pork skin with sea salt, put it in the hot tin and roast for 20 minutes
1 4-bone pork rack
1 tbsp of sea salt
3 tbsp of pomace oil
Reduce the heat to 190ºC/Gas mark 5 and roast for a further 30 minutes per 500g. Increase the heat to 240ºC/Gas mark 8 and cook for a final 10 minutes to crisp the crackling. Rest in a warm place
For the pork belly, heat the oven to 225ºC/Gas mark 9
Score the skin of the belly and make sure it is completely dry. Season it generously with salt, pushing it into the cracks in the skin. Lay it in a roasting tin and put it in the oven. Turn the oven down to 140ºC/Gas mark 1
500g of pork belly
2 tbsp of sea salt
Cook gently for 3 hours, turn the heat down to 130ºC/Gas mark 1/2 and cook for another hour. If the crackling is not crisp enough turn the heat up again to 225ºC/Gas mark 7 and cook for another 10 or 15 minutes
Rest in a warm place for 10 minutes. Remove the crackling before carving
For the cabbage, reduce the vinegar by half in a small pan. Sweat the cabbage in the duck fat and salt until tender. Add the vinegar
20ml of white wine vinegar
500g of savoy cabbage
1 tbsp of duck fat
5g of salt
To plate, blanch both the bok choi and samphire in boiling water and drain. Carve the pork belly and pork fillet. Arrange everything on a plate and dress with the sauce, pickle and purée
4 bok choi
100g of samphire
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