Crispy pig’s head, apple salad

by Paul Welburn
Return to Recipe
Print

Ingredients

Fresh Meat

  • 2 pork jowls
  • 1 ham hock

Beverages

  • 800ml of water
  • 50g of water

Store Cupboard

  • 80g of salt
  • 80g of rosemary
  • 16g of black peppercorns
  • 1/2 tbsp of Dijon mustard
  • 1/2 tbsp of English mustard
  • flour
  • eggs
  • Panko breadcrumbs (1)
  • 1 egg, hard boiled for 10 minutes
  • 130g of mayonnaise
  • 30g of lilliput capers
  • salt
  • pepper
  • 75g of sugar

Salad & Fresh Herbs

  • 50g of thyme
  • 1 sprig of thyme
  • 25g of parsley, chopped
  • 1 sprig of thyme
  • 10g of parsley, chopped
  • 5g of tarragon, chopped
  • 10g of chives, chopped
  • thyme, sprigs
  • parsley, picked

Spices & Dried Herbs

  • 8g of bay leaves
  • 1 bay leaf
  • 1 bay leaf

Fruit & Vegetables

  • 50g of garlic
  • 1 carrot
  • 1 onion
  • 1 celery stick
  • 50g of shallots
  • 2 Granny Smith apples, cored but skin on
  • 2 Braeburn apples, cored but skin on
  • 100ml of apple juice
  • 1 banana shallot, sliced into rings
  • 1 Granny Smith apple, julienned

Oils & Vinegars

  • 1/2 tbsp of sherry vinegar
  • vegetable oil, for deep-frying
  • 25ml of olive oil
  • 75g of Chardonnay vinegar

Speciality Ingredients

  • 37g of cornichons, finely chopped