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


First published in 2015
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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
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
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
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
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
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
For the cauliflower, boil the cauliflower and cook in water until soft. When cooled, blitz in a food processor with the cheddar until smooth
Cut the carrots into batons and roast in an oven at 180⁰C until soft for around 10-12 minutes
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
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
  • 40g of gherkins
  • 40g of capers
  • 1 tbsp of balsamic vinegar
  • 1 tbsp of extra virgin olive oil
  • 1 tbsp of parsley
  • 1 tbsp of tarragon
  • 1 tbsp of chervil
  • 1 tbsp of dill
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
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
First published in 2015
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