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

Stephen Crane's pork three ways is a pork lover's dream – roasted pork fillet served with the braised cheeks and crisp balls of pork belly. This is a beautifully mouthwatering recipe further flavoured by the ravigôte sauce, making an unforgettable main dish.The cauliflower purée in this recipe adds a satisfying textural depth to this dish.

First published in 2015

Ingredients

Metric

Imperial

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

Equipment

  • Food processor or blender
  • Deep fat fryer

Method

1
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
2
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
3
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
4
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
5
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
6
For the cauliflower, boil the cauliflower and cook in water until soft. When cooled, blitz in a food processor with the cheddar until smooth
7
Cut the carrots into batons and roast in an oven at 180⁰C until soft for around 10-12 minutes
8
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
9
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
10
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
11
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

As head chef of the idyllic Ockenden Manor in the countryside of Sussex, chef Stephen Crane cooks refined, French-influenced food, and given his pedigree, that’s no great surprise.

Get in touch

 
Please or register to send a comment to Great British Chefs
 
You may also like
Pork fillet
Pork fillet
Pork belly
Pork belly
Pork cheek
Pork cheek
Alyn Williams
Alyn Williams
Pork loin
Pork loin
Mark Dodson
Mark Dodson
Load more