Pickled Cabbage
This had to be started 3 weeks beforehand - the turmeric in the cure gives a really nice colour
Malted Pig Cheek
Making a Dauphine potato dough to wrap around the pig cheek balls. The pork cheek was cooked sousvide for 8 hours and then flaked to make this incredible flavour bomb! Wrap the pork in the dough
Roasted Onions
Cooked to perfection, then skinned and served with a beurre noisette
Tenderloin of Pork
The final plating came out really well - and I've still got some of the pork cheek leftover for another day :)
Take th
Pork Sauce...
Take the Chicken stock base from 5 litlres, add 3kg of pork bones, reduce to 500ml. It's amazing.