Wiltshire pork with chou farci

INGREDIENTS

(serves six)

For the pork jus
4 finely sliced shallots
2 crushed cloves garlic
50g butter
30ml red wine vinegar
100ml port
200ml red wine
Sprig of thyme
1 star anise
600ml brown pork stock
50g unsalted butter

For the pork chou farci

200g lean pork
100g belly pork
50g back fat
30g bread soaked in milk
1 finely chopped cloveof garlic
50g finely chopped shallots
Seasoning
6 large cabbage leaves (Primo)
6 100g fillets of pork
50g powdered cèpes
Seasoning
50g duck fat
6 slices of black pudding

To garnish

Celeriac purée
Girolles
Bay boletus
Crosnes
Haricots verts
Garlic confit

METHOD

For the jus, fry the shallots and garlic in clarified butter until golden brown, deglaze with vinegar, and reduce until evaporated. Add the port, and reduce until evaporated. Add the red wine, and reduce by half. Add the thyme and star anise. Add pork stock, and simmer to the correct consistency. Pass, monté au beurre. Check the seasoning and acidify with a little sherry vinegar if needed.

To make the chou farci, mince the pork, belly and back fat, and beat well. Squeeze the bread and beat it in. Sweat the garlic and shallots in a little duck fat until cooked, cool and add it to the mince. Season, and fry a little to taste. Blanch the cabbage leaves, and cut in half along stem. Remove the stem. Cut the cabbage to size and stuff with farce. Form into 12 balls, season, and wrap in clingfilm to get a perfect shape. Steam for six to eight minutes. Keep warm.

Roll the fillet of pork in powdered cèpes, season and cook in duck fat until just cooked. Reseason.

To serve, heat the black pudding and celeriac purée. Sauté the mushrooms, and season. Cook the haricots verts, and season. Colour and crisp the garlic confit. Roast and season the crosnes. Assemble the dish.

David Everitt-Matthias

Photo © Sam Bailey