Pork cooked three ways with cauliflower purée, Swiss chard and Ravigôte sauce

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Stephen Crane's pork three ways is a pork lover's dream – roasted pork fillet served with the braised cheeks and crisp balls of pork belly. This is a beautifully mouthwatering recipe further flavoured by the ravigôte sauce, making an unforgettable main dish.The cauliflower purée in this recipe adds a satisfying textural depth to this dish.

First published in 2015

Ingredients

Metric

Imperial

Pork fillet

Pork cheeks

Pork belly

Cauliflower purée and Swiss chard

Ravigôte sauce

  • 1 shallot, chopped
  • 40g of gherkins
  • 40g of capers
  • 1 tbsp of balsamic vinegar
  • 2 tbsp of extra virgin olive oil
  • 1 tbsp of chervil, chopped
  • 1 tbsp of parsley, chopped
  • 1 tbsp of dill, chopped
  • 1 tbsp of tarragon, finely chopped

Equipment

  • Food processor or blender
  • Deep fat fryer

Method

1
To braise the pork cheeks, sweat of the carrots, onions and onions is a large saucepan on a medium heat until light golden. Add the flour and cook for a further minute before stirring in the tomato. Add the pork cheeks and stock, bring to a boil, reduce to a very gentle simmer and cook covered with a cartouche for 6-8 hours
2
Press the belly with the garlic, parsley and salt for 8 hours between two trays, with the weight on top to hold the shape during the pressing. Wash the belly to get rid of the salt mix
3
Place the pork belly in a deep oven dish, melt the duck fat and pour over the top. Confit the belly in a preheated oven set to 100⁰C/gas mark 1/4 for 7-8 hours. Remove and allow to cool slightly. Drain off the duck fat and while still warm shred the meat into a bowl and add the chopped parsley, sliced garlic and shallots
4
Shape the confit belly mix into golf balls before rolling in beaten egg then breadcrumbs. Deep fry at 180⁰C until golden
  • 1 egg, beaten
  • 200g of breadcrumbs
5
Pick the swiss chard leaves off of the stalks and cut the stalks into batons. Boil the leaves and stalks in salted water for 2-3 minutes
6
For the cauliflower, boil the cauliflower and cook in water until soft. When cooled, blitz in a food processor with the cheddar until smooth
7
Cut the carrots into batons and roast in an oven at 180⁰C until soft for around 10-12 minutes
8
For the ravigôte sauce, preheat a frying pan with 1 tablespoon of olive oil and add the chopped shallots. Cook until the shallots are golden
  • 1 tbsp of extra virgin olive oil
  • 1 shallot, chopped
9
Add the chopped gherkins and capers, cook for 1 minute and add the vinegar. Take off the heat and add the remaining olive oil and the chopped herbs
10
Sear the pork fillet in a hot pan using a little vegetable oil and finish in a preheated oven at 180⁰C/Gas mark 4 for 4 minutes. Season and leave it to rest for 3-4 minutes
11
To serve, slice the pork fillet and arrange in the top corner of the plate. Place the fried pork belly on a bed of swiss chard, and the cheek in opposing corners. Finish with the carrots and cauliflower, the sauce ravigôte and a drizzle of the reduced pork braising liquor

As head chef of the idyllic Ockenden Manor in the countryside of Sussex, chef Stephen Crane cooks refined, French-influenced food, and given his pedigree, that’s no great surprise.

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