In this fabulous pork shoulder recipe taken from the menu at 28º– 50º Wine Workshop and Kitchen, Agnar Sverrisson cooks pork shoulder sous vide then crisps up the skin in a hot frying pan. The chef pairs the pork with sautéed hispi cabbage, parsnips and a red apple purée – all classic pork pairings. To season the apple slices, the chef sprinkles over bacon powder. To find out how to make this, read his delicious pigeon recipe.
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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Preheat a water bath to 70°C
Remove the bone from the pork shoulder and season the meat with the salt. Wrap in cling film to create an oblong shape then transfer to a vacuum bag and seal in a chamber sealer
1.4kg pork shoulder
14g of salt
Cook the pork in the water bath for 12 hours, then chill overnight in the fridge
Preheat a water bath to 88°C
To make the apple purée, place the sliced apple, celeriac and olive oil in a vacuum bag and seal in a chamber sealer. Cook in the water bath for 30 minutes, then transfer to a blender and add the lemon juice, salt, vinegar and milk. Blitz to a smooth purée and set aside
500g of Bramley apple, peeled, cored and sliced
25ml of olive oil
1/2 tsp lemon juice
200g of celeriac, peeled and sliced
200ml of milk
1 pinch of salt
1 tsp cider vinegar
Preheat the oven to 180°C/gas mark 4
To make the pork sauce, roast the bones in the oven until golden brown. Bring the chicken stock to the boil, add the pork bones and cook for 1 hour. In a separate pan, bring the white wine to the boil and simmer for 10 minutes
800ml of chicken stock
1.2kg pork bones
400ml of white wine
Meanwhile, fry the pork trimmings in a large saucepan until caramelised, then drain in a colander to remove the excess fat. Strain the chicken and pork stock into a clean pan and add the pork trimmings, button mushrooms and garlic. Simmer gently for 1 hour
200g of button mushrooms, sliced
400g of pork trimmings
Pass the sauce through a fine sieve and skim well to remove any fat that rises to the surface. Thicken with the xanthan gum and season with salt, pepper, lemon juice and vinegar. Add the thyme sprig and lemon rind to the sauce and leave to infuse for 20 minutes
1.2g of xanthan gum
1 lemon juice
1 garlic clove
1 sprig of fresh thyme
1 tsp Chardonnay vinegar
lemon zest, 1 piece
Chiffonade the hispi cabbage and heat the duck fat in a saucepan. Sweat the cabbage in the fat until tender and cooked through, season with salt to taste and add the vinegar
1 Hispi cabbage
10ml of white wine vinegar
20ml of duck fat
For the red apples, mix together the sugar with the water and lemon juice in a saucepan. Add the apples, bring to the boil and cook for 4 minutes. Remove the apples and leave to cool
125ml of lemon juice
250ml of water
250ml of sugar
2 Redlove apples, sliced
Cook the parsnips in boiling salted water for 3 1/2 minutes
8 baby parsnips
Preheat a water bath to 62°C
When ready to serve, place the pork back in a vacuum bag and seal in a chamber. Reheat for 15 minutes in the water bath, then drain and crisp the skin on a non-stick frying pan. Insert a metal skewer into the pork after crisping to ensure it is warm all the way through
To serve, carve the pork shoudler into individual portions and spoon a mound of hispi cabbage onto each plate. Place a piece of pork on top, add 2 pieces of apple to each plate and add dot of purée on the side. Pour over the sauce and serve with the parsnips on the side
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