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Pork and quince
Item 1 of 1
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.
First published in 2015
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Ingredients
Metric
Imperial
Pork fillet
- 1 4-bone pork rack, skin on and ribs removed
- 3 tbsp of pomace oil (1)
- 1 tbsp of sea salt
Pork belly
- 500g of pork belly
- 2 tbsp of sea salt
Pork and quince sauce
- 1kg pork bones
- 2l brown chicken stock
- 1kg pork trimmings
- 2 tbsp of pomace oil (1)
- 250g of button mushrooms
- 1l white wine
- 3g of xanthan gum
- 1/2 lemon, zested and juiced
- 5g of garlic
- 2g of thyme leaves
- salt
- pepper
Quince pickle
Savoy cabbage
- 20ml of white wine vinegar
- 500g of savoy cabbage
- 1 tbsp of duck fat
- 5g of salt
SAVE RECIPE
Equipment
- Muslin cloth
- Blender
Method
2
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
3
For the pork and quince sauce, heat the oven to 220ºC/Gas mark 6
4
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
5
Put the stock back in the pan and add the remaining bones, cook for 45 minutes and then sieve the liquid
6
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 (1)
- 250g of button mushrooms
- 1kg pork trimmings
- 1l white wine
7
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
- salt
- pepper
- 5g of garlic
- 2g of thyme leaves
9
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
10
For the pork fillet, heat the oven to 240ºC/Gas mark 8
11
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 (1)
12
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
13
For the pork belly, heat the oven to 225ºC/Gas mark 9
14
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
15
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
16
Rest in a warm place for 10 minutes. Remove the crackling before carving
17
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
First published in 2015
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