Crispy pig’s head, apple salad
Ingredients
Metric
Imperial
Brine
- 800ml of water
- 80g of salt
- 80g of rosemary
- 50g of thyme
- 8g of bay leaves
- 50g of garlic
- 16g of black peppercorns
Mirepoix
- 1 carrot
- 1 onion
- 1 celery stick
- 1 bay leaf
- 1 sprig of thyme
Croquette
- 25g of parsley, chopped
- 50g of shallots
- 1/2 tbsp of Dijon mustard
- 1/2 tbsp of English mustard
- 1/2 tbsp of sherry vinegar
- flour
- eggs
- Panko breadcrumbs (1)
- vegetable oil, for deep-frying
Caramelised apple purée
- 2 Granny Smith apples, cored but skin on
- 2 Braeburn apples, cored but skin on
- 1 sprig of thyme
- 1 bay leaf
- 25ml of olive oil
- 100ml of apple juice
Sauce gribiche
Pickled shallots
- 1 banana shallot, sliced into rings
- 75g of sugar
- 75g of Chardonnay vinegar
- 50g of water
- thyme, sprigs
To plate
- 1 Granny Smith apple, julienned
- parsley, picked
SAVE RECIPE
Equipment
- Sous vide equipment
Method
1
Mix together the brine ingredients in a large pan and heat gently until the salt has dissolved. Leave to cool. Add the jowls and leave to brine for 3 hours then rinse well. Transfer to a vacuum bag and cook at 85°C for 6 hours
- 800ml of water
- 80g of salt
- 80g of rosemary
- 50g of thyme
- 8g of bay leaves
- 50g of garlic
- 16g of black peppercorns
- 2 pork jowls
2
Remove from the water bath and leave to cool slightly before separating the meat, skin and fat. Reserve a third of the skin and half of the fat. Dice everything, ensuring there are no large pieces of skin as these will not be nice to eat!
4
Cover with a cartouche and simmer gently for 4 hours, then leave to cool in the liquor. Remove the ham hocks then reduce the liquor over a medium heat to a syrupy glaze consistency
5
Once cool, pick the meat from the ham hocks, discarding the fat but retaining the skin. Chop the meat coarsely and brunoise (finely dice) the skin. Mix together with the rest of the ingredients using just enough ham hock glaze to bind everything together, taste for seasoning and adjust as needed
- 25g of parsley, chopped
- 50g of shallots
- 1/2 tbsp of Dijon mustard
- 1/2 tbsp of English mustard
- 1/2 tbsp of sherry vinegar
6
Roll the mixture in clingfilm into a ballotine and chill in the fridge until set, you will need to coat and deep-fry the croquettes just before serving
7
Preheat the oven to 190°C/gas mark 5
8
To make the caramelised apple purée, coat the apples with the oil and mix with the bay leaf and thyme
- 2 Granny Smith apples, cored but skin on
- 2 Braeburn apples, cored but skin on
- 1 sprig of thyme
- 1 bay leaf
- 25ml of olive oil
9
Bake for 40 minutes until the skin is blackened, then scoop out the flesh
10
Blend the apples until smooth, you can adjust the consistency of the purée with apple juice if it is too thick
- 100ml of apple juice
11
To make the sauce gribiche, finely chop the egg white and push the yolk through a sieve. Combine with the rest of the ingredients and season to taste
12
To pickle the shallots bring the sugar, water and vinegar to the boil with the thyme sprig and pour over the shallots. Leave to cool
- 75g of sugar
- 50g of water
- 75g of Chardonnay vinegar
- thyme, sprigs
- 1 banana shallot, sliced into rings
13
When ready to serve, remove the set ballotine from the fridge, and cut into slices. Dip first in the flour, then the eggs and finally the breadcrumbs. Repeat this process twice to build up the coating layers. Deep-fry the croquettes for 2-3 minutes until golden brown and crispy
- flour
- eggs
- Panko breadcrumbs (1)
- vegetable oil, for deep-frying
14
To plate, arrange the croquettes on the plates with dots of the apple purée and spoon the sauce gribiche around. Garnish with the shallot rings, apple julienne and parsley leaves
- 1 Granny Smith apple, julienned
- parsley, picked
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