This dish is served at the restaurant with suckling pig from a farm in North Yorkshire. We do a lot of work to break the pig down and cook the different bits at different temperatures, from confit ears and tail, deboned and rolled pig’s head, trotters made into crubeens, French trimmed racks cooked to order, slow-cooked shoulders, scrag end cooked overnight, legs slowly roasted.

Ingredients

Pork shoulder and neck

30g per 1kg confit salt

Pork head

Confit salt

Garlic and sage oil

Pork head

Lightly cover with confit salt and the garlic and sage oil before cooking at85Cfor 8 hours.

Pork belly

30 g per 1kg confit salt

Pig ear, tail and tongues

Salt

Confit salt

20g coriander seed

100g fennel seed

50g black pepper

20g green cardamom

100g sage

50g rosemary

750g coarse salt

Confit salt

20g coriander seed

100g fennel seed

50g black pepper

20g green cardamom

100g sage

50g rosemary

750g coarse salt

Indian spiced sauce

15g galic

1kg sweet onion

15g red chilli (inc seeds )

15g green chilli (inc seeds)

15g ginger

25g turmeric

45g lemon grass

45g corriander seeds

85g corriander steem

5g black cardamom

10g green cardamom

15g black pepper

150g coconut

40g coconut oil

1g curry leaves

2g lime leaves

Cinnamon salt for seasoning pork tableside

100g cinnamon

100g fennel seed

50g green cardamom

2 garliccloves

500g Maldon salt

Pinch deep fried curry leaves per dish

Method

Pork shoulder and neck

Salt for 5 hours and then cookat63Cfor 8 hours.

Pork belly

Salt the pork belly and then allow to infuse for 5 hours. Once this is done then cook the belly85c for 8 hours.

Pig ear, tail and tongues

Lightly salt the pigs ear, tail and tongue for 2 hours. Then cook the pieces at85Cfor 8 hours.

Confit salt

Combine all ingredients and allow to infuse before curing the meat.

Indian spiced sauce

Dice and sweat down the onions with a pinch of salt, without adding colour, until soft and tender. Finely dice the garlic, ginger, chillies and turmeric and finely slice the lemongrass. Lightly toast and finely chop the coriander stems. Chop up the lime leaves and curry leaves.Combine all of the above in a mortar and pestle and crush together to make a paste – this is hard work but worth it. Melt the coconut oil and gently fry the paste, gently cooking it all together to meld the flavours and so on. After 4 to 8 minutes of cooking, let the mixture cool down.Melt the coconut oil and 50mls of coconut milk together and boil it until it ‘cracks’ – that is, until the fat splits out and the milk solids of the coconut milk start frying in the coconut oil – then add the curry paste and cook out on a medium heat, stirring all the time for 2 minutes. Add the remaining coconut milk and bring to the boil.

Cinnamon salt for seasoning pork tableside

Blend together all ingredients and allow to infuse. Deep fry the pinch of curry leaves and mix into the salt mixture before serving.

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