Sous vide pork shoulder with hispi cabbage and apples


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Pork shoulder

Pork sauce

Hispi cabbage

Apple and celeriac purée

Red apple slices


Preheat a water bath to 70°C
Remove the bone from the pork shoulder and season the meat with the salt. Wrap in cling film to create an oblong shape then transfer to a vacuum bag and seal
Cook the pork in the water bath for 12 hours, then chill overnight in the fridge
Preheat a water bath to 88°C
To make the apple purée, place the sliced apple, celeriac and olive oil in a vacuum bag and seal in a chamber sealer. Cook in the water bath for 30 minutes, then transfer to a blender and add the lemon juice, salt, vinegar and milk. Blitz to a smooth purée and set aside
Preheat the oven to 180°C/gas mark 4
To make the pork sauce, roast the bones in the oven until golden brown. Bring the chicken stock to the boil, add the pork bones and cook for 1 hour. In a separate pan, bring the white wine to the boil and simmer for 10 minutes
  • 800ml of chicken stock
  • 1.2kg pork bones
  • 400ml of white wine
Meanwhile, fry the pork trimmings in a large saucepan until caramelised, then drain in a colander to remove the excess fat. Strain the chicken and pork stock into a clean pan and add the pork trimmings, button mushrooms and garlic. Simmer gently for 1 hour
Pass the sauce through a fine sieve and skim well to remove any fat that rises to the surface. Thicken with the xanthan gum and season with salt, pepper, lemon juice and vinegar. Add the thyme sprig and lemon rind to the sauce and leave to infuse for 20 minutes
Chiffonade the hispi cabbage and heat the duck fat in a saucepan. Sweat the cabbage in the fat until tender and cooked through, season with salt to taste and add the vinegar
For the red apples, mix together the sugar with the water and lemon juice in a saucepan. Add the apples, bring to the boil and cook for 4 minutes. Remove the apples and leave to cool
Cook the parsnips in boiling salted water for 3 1/2 minutes
Preheat a water bath to 62°C
When ready to serve, place the pork back in a vacuum bag and seal. Reheat for 15 minutes in the water bath, then drain and crisp the skin on a non-stick frying pan. Insert a metal skewer into the pork after crisping to ensure it is warm all the way through
To serve, carve the pork shoudler into individual portions and spoon a mound of hispi cabbage onto each plate. Place a piece of pork on top, add 2 pieces of apple to each plate and add dot of purée on the side. Pour over the sauce and serve with the parsnips on the side
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