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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