Recipes

Confit and smoked pork shoulder, cabbage braised in sour apple cider, soft poached egg and crispy potato

By Chef Stewart Wesson

Stuwart Wesson

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Ingredients

Confit and smoked pork:

  • 1 free range Berkshire pork shoulder
  • 2 litres duck fat
  • 2 bay leaves
  • 1 head garlic
  • 2 shallots
  • 1 tablespoon coriander seeds
  • ½ tablespoon black peppercorns
  • 200ml Korean chilli paste
  • 1kg apple wood chips

Cabbage braised in sour apple cider

  • 1 bunch black cabbage
  • 2 green apple
  • 1 litres sour apple cider
  • 100g butter

Soft poached egg and crispy potato

  • 4 free range hens eggs
  • 2 large Desiree potato
  • 12 leaves of red vein sorrel

Method

  1. 1.
    Confit and smoked pork: Combine all ingredients except the chilli paste and wood chips in a deep tray making sure all the pork is submerged. Place in a 90 degree oven for 12 hrs or overnight. Once cooked remove pork from the fat and pull apart all the meat and remove any skin, add the Korean chilli paste and seasoning. Place the wood chips in a pan and heat up until they start smoking. Then place the pork and the wood chips in a cold oven and smoke for 20mins. Remove the pork and add 100g of butter and stir through.
  2. 2.
    Cabbage braised in sour apple cider: Julienne the green apples and start cooking the apples in a medium pot with the butter. Shred the black cabbage and add to the pot. Sauté until it starts to wilt then add the cider and cook until all the cider has reduced.
  3. 3.
    Soft poached egg and crispy potato: Place the eggs in the shell in a Sous vide bath and poach at 63c degrees for 1 hr. Using a grater grate the potatoes into a tea towel and squeeze out all the excess water. The deep fry at 180c degrees until crispy, then season with sea salt.
  4. 4.
    Presentation: Place a pile of the smoked pork in the middle of the plate and spread and spread it out so it is flat. Make a small well in the middle and crack the soft poached egg in the well and top with a table spoon of the cabbage. Top with the crispy potato and top with a few leaves of the red vein sorrel.