Sous vide pork shoulder with hispi cabbage and apples
Item 1 of 1
- medium
- 4
- 3 hours
In this fabulous pork shoulder recipe taken from the menu at 28º– 50º Wine Workshop and Kitchen, Agnar Sverrisson cooks pork shoulder sous vide then crisps up the skin in a hot frying pan. The chef pairs the pork with sautéed hispi cabbage, parsnips and a red apple purée – all classic pork pairings. To season the apple slices, the chef sprinkles over bacon powder. To find out how to make this, read his delicious pigeon recipe.
First published in 2015
Ingredients
Metric
Imperial
Pork shoulder
- 1.4kg pork shoulder
- 14g of salt
Pork sauce
- 1.2kg pork bones
- 800ml of chicken stock
- 400g of pork trimmings
- 400ml of white wine
- 200g of button mushrooms, sliced
- lemon zest, 1 piece
- 1 lemon juice
- 1 garlic clove
- 1 sprig of fresh thyme
- 1.2g of xanthan gum
- 1 tsp Chardonnay vinegar
- 1 pinch of black pepper
Hispi cabbage
- 1 hispi cabbage
- 10ml of white wine vinegar
- 20ml of duck fat
Apple and celeriac purée
- 500g of Bramley apple, peeled, cored and sliced
- 25ml of olive oil
- 1/2 tsp lemon juice
- 200g of celeriac, peeled and sliced
- 200ml of milk
- 1 pinch of salt
- 1 tsp cider vinegar
Red apple slices
- 2 Redlove apples, sliced
- 125ml of lemon juice
- 250ml of water
- 250ml of sugar
Parsnips
SAVE RECIPE
Equipment
- Water bath
- Bar sealer
- Vacuum bags
- Blender
Method
1
Preheat a water bath to 70°C
2
Remove the bone from the pork shoulder and season the meat with the salt. Wrap in cling film to create an oblong shape then transfer to a vacuum bag and seal
- 1.4kg pork shoulder
- 14g of salt
3
Cook the pork in the water bath for 12 hours, then chill overnight in the fridge
4
Preheat a water bath to 88°C
5
To make the apple purée, place the sliced apple, celeriac and olive oil in a vacuum bag and seal in a chamber sealer. Cook in the water bath for 30 minutes, then transfer to a blender and add the lemon juice, salt, vinegar and milk. Blitz to a smooth purée and set aside
- 500g of Bramley apple, peeled, cored and sliced
- 25ml of olive oil
- 1/2 tsp lemon juice
- 200g of celeriac, peeled and sliced
- 200ml of milk
- 1 pinch of salt
- 1 tsp cider vinegar
6
Preheat the oven to 180°C/gas mark 4
7
To make the pork sauce, roast the bones in the oven until golden brown. Bring the chicken stock to the boil, add the pork bones and cook for 1 hour. In a separate pan, bring the white wine to the boil and simmer for 10 minutes
- 800ml of chicken stock
- 1.2kg pork bones
- 400ml of white wine
8
Meanwhile, fry the pork trimmings in a large saucepan until caramelised, then drain in a colander to remove the excess fat. Strain the chicken and pork stock into a clean pan and add the pork trimmings, button mushrooms and garlic. Simmer gently for 1 hour
- 200g of button mushrooms, sliced
- 400g of pork trimmings
9
Pass the sauce through a fine sieve and skim well to remove any fat that rises to the surface. Thicken with the xanthan gum and season with salt, pepper, lemon juice and vinegar. Add the thyme sprig and lemon rind to the sauce and leave to infuse for 20 minutes
- 1.2g of xanthan gum
- 1 lemon juice
- 1 garlic clove
- 1 sprig of fresh thyme
- 1 tsp Chardonnay vinegar
- lemon zest, 1 piece
10
Chiffonade the hispi cabbage and heat the duck fat in a saucepan. Sweat the cabbage in the fat until tender and cooked through, season with salt to taste and add the vinegar
- 1 hispi cabbage
- 10ml of white wine vinegar
- 20ml of duck fat
11
For the red apples, mix together the sugar with the water and lemon juice in a saucepan. Add the apples, bring to the boil and cook for 4 minutes. Remove the apples and leave to cool
- 125ml of lemon juice
- 250ml of water
- 250ml of sugar
- 2 Redlove apples, sliced
12
Cook the parsnips in boiling salted water for 3 1/2 minutes
13
Preheat a water bath to 62°C
14
When ready to serve, place the pork back in a vacuum bag and seal. Reheat for 15 minutes in the water bath, then drain and crisp the skin on a non-stick frying pan. Insert a metal skewer into the pork after crisping to ensure it is warm all the way through
15
To serve, carve the pork shoudler into individual portions and spoon a mound of hispi cabbage onto each plate. Place a piece of pork on top, add 2 pieces of apple to each plate and add dot of purée on the side. Pour over the sauce and serve with the parsnips on the side
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