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

by Stephen Crane
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Ingredients

Fresh Meat

  • 1 pork fillet
  • 4 pork cheeks
  • 1000ml of pork stock
  • 1000ml of pork stock
  • 500g of pork belly
  • 500g of duck fat

Store Cupboard

  • salt
  • pepper
  • 1 tbsp of tomato purée
  • 100g of flour
  • 1 egg, beaten
  • 200g of breadcrumbs
  • salt
  • 40g of capers

Oils & Vinegars

  • vegetable oil
  • 1 tbsp of balsamic vinegar
  • 2 tbsp of extra virgin olive oil

Fruit & Vegetables

  • 4 carrots, roughly chopped
  • 2 onions, peeled, roughly chopped
  • 2 garlic cloves
  • 1 garlic clove, sliced
  • 2 shallots
  • 4 Swiss chard
  • 1/2 cauliflower
  • 4 carrots
  • 1 shallot, chopped
  • 40g of gherkins

Salad & Fresh Herbs

  • 2 bunches of fresh parsley, chopped
  • 1 tbsp of chervil, chopped
  • 1 tbsp of parsley, chopped
  • 1 tbsp of dill, chopped
  • 1 tbsp of tarragon, finely chopped

Cheese

  • 200g of cheddar