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Lough Erne Pork Dish

Mon, 20 November 2017

Lough Erne Pork Dish

Ingredients

4 x 200g (7oz) pork fillet
bunch of sage and 3 Garlic Cloves
4 slices Parma ham
Rapeseed Oil
4 x 100g 24 hr cooked pork Cheek
2.5kg pork belly
4 garlic cloves, crushed
2 sprigs rosemary
1 tbsp fennels seeds
salt
2onions, thickly sliced
500ml white wine
500mlchicken stock

4 braised pig cheeks
3 tbsp Rapeseed oil
12 pig cheeks, trimmed
1 large banana shallot, finely chopped
1 large carrot, finely chopped
2 celery sticks, finely diced
2 garlic cloves, finely diced
1 bouquet garni
200ml/7fl oz red wine
400ml/14fl oz veal jus or beef stock
100g/3½oz unsalted butter, diced

Black pudding Palmers
350 g puff pastry
Crumbed Black Pudding
a little beaten egg

Method

Pork Fillet
Trim fat from pork, rub all over with garlic and sage leaves. Wrap each fillet neatly in slices of Parma ham and entwine two sage leaves into the top.
Place on a non-stick roasting pan and cook in the oven for 35 minutes, until golden and crisp on the outside and meat juices run clear when pork is pierced with a knife.
Remove from the oven and leave to rest for 8 minutes in a warm place.

Pork Belly

Heat the oven to 220c/fan 200c/gas 7. Score the skin of the pork belly. Put in the sink skin-side up and pour over a kettleful of boiling water. Lift out. Mix 4the crushed cloves of garlic, the finely chopped leaves from rosemary and the fennel seeds with a little olive oil and salt and rub all over the pork skin.
Lay the thickly sliced onions in a roasting tin and pour in the white wine. Put the pork on top and roast for 30 minutes. Turn down the oven to 160c/fan 140c/gas 3 and continue cooking for 3 hours. Lift the pork off the onion and let it rest under foil or just rest in the fridge. When cool remove any fat and cut into 100g square pieces.
Pan Fry on a heated non-stick pan until brown and warm through before serving.

Pork cheeks

Preheat the oven to 150C/130C Fan/Gas 2.
Fry the pigs cheeks until they are golden-brown, Add the shallot, carrots, celery and garlic and cook gently for 3-4 minutes. Add the bouquet garni.
Add the red wine. Cook until the liquid has reduced your Beef stock
Cook for 2-2½ hours until the pig cheeks are tender.
Remove from the oven and strain the liquid into a separate pot, keep the cheeks warm. Reduce the sauce by half and then gradually add the diced butter until you have a thick sauce. Put the cheeks in the sauce and warm through.

Black Pudding

Roll out the pastry on a lightly floured work-surface and trim neatly to a 25x35cm rectangle. Or use ready rolled puff pastry.
Sprinkle about half of the Black Pudding evenly over the surface of the pastry right up to the edges.
Fold the 2 longest lengths of the pastry into the centre. Next fold the 2 lengths over again so that they almost meet in the centre. Then fold in half. Cover and chill for 30 minutes.
Preheat the oven to 200℃/180℃ fan/gas mark 6. Line two baking sheets with parchment.
Using a sharp knife, cut half the pastry into slices about 1 cm thick, place well spaced on the baking sheets. Bake for 15 minutes. Turn the palmiers over and cook for a further 510 minutes until cooked
Assemble all the items together one after each other on a warm plate/. Can be served with Apple Butter.

 

 

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