Pork four ways

by Bryan Webb
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Ingredients

Fresh Meat

  • 2.25kg pork belly
  • 500g of black pudding
  • 6 pig's trotters
  • 1 ham hock
  • 8 pork cheeks
  • pork tenderloin

Fruit & Vegetables

  • 1 large carrot
  • 2 celery sticks
  • 1 large onion
  • 1 carrot
  • 1 leek
  • 1 onion
  • 1 small onion
  • 1 carrot
  • 1 celery stick
  • 2 shallots
  • 3 garlic cloves
  • 8 juniper berries
  • 750g of shallots
  • 4 potatoes
  • 2 garlic cloves
  • 200g of spinach

Salad & Fresh Herbs

  • 4 bay leaves
  • 2 sprigs of fresh thyme
  • 2 sprigs of fresh rosemary
  • 3 parsley stalks
  • 2 stalks of celery
  • 60g of parsley, chopped
  • 1 sprig of fresh rosemary
  • 4 bay leaves
  • 1 sprig of fresh thyme
  • 2 sprigs of fresh thyme

Spices & Dried Herbs

  • 1 bouquet garni
  • 20g of ginger
  • 1 tsp ground coriander
  • 8 sage leaves

Dairy

  • 50g of butter
  • 100g of butter
  • 150g of butter
  • 1 knob of butter

Bakery

  • 100g of white breadcrumbs, fine

Store Cupboard

  • 2 tsp English mustard powder
  • 75g of plain flour
  • 2 eggs
  • 1 tsp tomato purée
  • 500ml of chicken stock
  • salt
  • white pepper
  • 75ml of chicken stock

Oils & Vinegars

  • vegetable oil
  • sunflower oil

Beverages

  • 100ml of white wine