Pork cooked three ways with cauliflower purée, Swiss chard and Ravigôte sauce
- Main
- Challenging
- 4
- 9 hours 45 minutes
PT9H45M
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.
Ingredients
Pork fillet
- 1 pork fillet
- salt
- pepper
- vegetable oil
Pork cheeks
- 4 pork cheeks
- 1000ml of pork stock
- 4 carrots , roughly chopped
- 2 onions , peeled, roughly chopped
- 1 tbsp of tomato purée
- 100g of flour
- 1000ml of pork stock
Pork belly
- 500g of pork belly
- 2 garlic cloves
- 2 bunches of fresh parsley , chopped
- 500g of duck fat
- 1 garlic clove , sliced
- 2 shallots
- 1 egg , beaten
- 200g of breadcrumbs
- salt
Cauliflower purée and Swiss chard
- 4 Swiss chard
- 1/2 cauliflower
- 200g of cheddar
- 4 carrots
Ravigôte sauce
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
- 4 pork cheeks
- 2 onions , peeled
- 1000ml of pork stock
- 1 tbsp of tomato purée
- 100g of flour
- 4 carrots
- 1000ml of pork stock
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
- 500g of pork belly
- 2 garlic cloves
- 1 bunch of fresh parsley
- salt
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
- 1 bunch of fresh parsley , chopped
- 1 garlic clove , sliced
- 2 shallots
- 500g of duck fat
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
- 1/2 cauliflower
- 200g of cheddar
7
Cut the carrots into batons and roast in an oven at 180⁰C until soft for around 10-12 minutes
- 4 carrots
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
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
- 1 pork fillet
- salt
- pepper
- vegetable oil
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
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Pork cooked three ways with cauliflower purée, Swiss chard and Ravigôte sauce
