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The fairytale of new pork

The fairytale of new pork


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This delicious dish is packed with flavour. Steamed bao buns stuffed with pork cooked sous vide marinated in Mexican seasoning and spices.

Sous vide shoulder of pork with a steamed bao bun

Ingredients

1 whole boneless or bone-in pork shoulder (Gloucester old spot)

50g Essential Cuisine mexican seasoning 

50g dark brown sugar

15g salt

12g whole yellow mustard seed

4g freshly ground black pepper

24g granulated garlic powder

12g dried oregano

12g whole coriander seed

8 bao buns

Method

Set the temperature on your sous vide water to 74°C for pull-apart tender pork, or for 63°C for pork that is tender but still sliceable. 

While the sous vide bath heats, create a rub, working in batches, combine Mexican seasoning, brown sugar, salt, mustard seed, black pepper, garlic powder, oregano, coriander seed, in a spice grinder and reduce it all to a fine powder. 

Before applying the rub, set aside 35g of the mixture - you'll use that to re-rub the shoulder before finishing. Rub the remaining mixture generously all over the shoulder.

Seal the bag either using a vacuum-sealer or, if using, a zipper-lock bag.

Drop the sealed pork into the water bath, set a timer for 18 hours. 

Finishing Steps

Get rid of excess moisture by removing the pork and patting it down thoroughly with paper towels. If desired, take the juices in the sous vide bag, add them to your favourite barbecue sauce and reduce it over the stovetop to give your sauce extra porky flavour.

Place the pork on a foil-lined rimmed baking sheet with a wire rack placed in it. Set it in a pre-heated 150°C oven and cook until the exterior achieves a dark, mahogany bark, about 1½ hours. 

Break up the meat with your fingers or slice with a knife.

Place the bao buns in a Chinese steamer for around 8 minutes before serving hot with the marinated pork filling.

Pickled vegetables 

Ingredients

Beets, carrots, radishes, turnips, cucumbers, green beans, asparagus, red onion, cauliflower florets, bell peppers, fennel bulbs, cabbage, chard stems

1 tbsp coriander seeds

2 tsp fennel seeds

1 tsp mustard seeds

6-10 cloves garlic, sliced thickly

½ onion, sliced

few sprigs fresh dill

80g vinegar - white, red wine, rice wine, apple cider

80g water

2 tbsp salt

4–6 tbsp sugar

Method

Wash the vegetables well and slice, quarter, or cut into spears.

Bring the water, vinegar, salt and sugar to a boil in a small pot and, in the meantime, pack the jars with the prepped veggies.

In two medium size mason jars, divide the garlic and whole spices.

Begin adding the vegetables, leaving about an inch at the top of the jar.

Using a funnel, carefully pour the hot liquid into the jars, making sure to submerge all the vegetables, pressing down on them with the end of a wooden spoon. 

Cover and let sit on the counter to cool, and after an hour or two, place in the fridge. These will taste good after 6-8 hours, but much better after a couple of days.

 

Black pudding, cheese and potato hash brown 

Ingredients

4 Maris Piper potatoes

1 egg white 

4 slices black pudding rare breed

100g Welsh mature cheese

2 tsp chives, chopped

2 tsp parsley, chopped

2 tsp icing sugar

1 pinch sea salt 

1 tbsp oil

10g Sosa gelespessa

4 sprigs flat leaf parsley

Method

Leave the potatoes in their skins and cook in boiling water for 10 minutes so that they are still firm. Drain and peel. Grate the potatoes into a bowl and mix with half the herbs.

Add a pinch of sea salt to the egg white and gelespessa Beat with a whisk and mix with the grated potato and herb mixture; season with sea salt and freshly milled pepper.

Pat out a quarter of the mix in a circle larger than the slice of black pudding. Place the black pudding and 25g of cheese in the middle, fold over the potatoes and pat into a circle. Repeat 4 times. 

Deep fry at 160°C degrees until golden brown.

Serve with large sprigs of flat leaf parsley.

Pear caramelised chutney

Ingredients

200g demerara sugar

200ml cider vinegar

100ml Grandes Distilleries Peureux La Cigogne Poire William 45%

1 star anise

1 tsp ground cumin

2 red onions, chopped

1 tsp grated ginger

10 firm pears, peeled and chopped into bite-sized pieces

red chillies, halved (and deseeded if you prefer)

Method

Put the sugar, cider vinegar, Poire William, star anise, cumin, red onions and ginger in a large saucepan and bring to the boil. 

Add the pears and chillies and simmer for 40 minutes until the liquid is syrupy and the pears are just cooked. 

Stir in the sultanas, remove from the heat and leave to cool, then spoon into sterilised jars.

Harissa mayonnaise (egg-free)

Ingredients

100g olive oil

125g sunflower oil

25g vinegar

200g water

Seasoning to taste 

5 tbsp harissa paste

4g Sosa natur emul paste

2g Sosa guar gum

Method

Blend all the ingredients except the oils with hand blender, then slowly pour in the oils to emulsify.

Refrigerate for 2 hours.

Black garlic puree

Ingredients

190g black garlic, peeled

85ml water

15g Sosa gelespessa

2.5g salt 

15g white wine vinegar

15g caster sugar

Method

Place all the ingredients in a Thermomix set at 60°C and blitz until smooth.

Alternatively, place in a blender, but with boiling instead of cold water. 

Pass through a fine sieve and set aside to cool.

Assembly

Method

Place the hash brown on the plate, lean the stuffed bao bun on this.

Dot around the harissa mayonnaise, black garlic and sprinkle the pickled vegetables.

Drizzle the pear warm chutney on one side and then place a few airbag pieces for texture.

Recipe courtesy of Steve Griffiths

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