Pigs Head
Any cooking instruction that involves half a pigs head and a blowtorch is a winner. Take the pigs head, braise for most of the day, mix with mustard, then breadcrumb and deep fry
Boned Trotters
A very complex and difficult skill, the trotters are cleaned then stuffed with pork shoulder, liver, and my homecured bacon, then glazed with marmite and cooked sous vide.
Accompaniments
Apple sauce, salad cream, garlic butter, and amazing salt baked potato sacks, tied up with string. These are a few of my favourite things!
Rolled Pork Belly
Tightly wrapped with a skin that has been cooked sous vide for 24 hours, this is the final meat component.
Served with a gem lettuce salad with crispy bacon and a pork sauce.
