I have always fancied the idea of serving a dish that has the same ingredient cooked in different ways as they do now in many restaurants & pubs. Pork being so versatile seems to favourite ingredient for these types of dishes, so I started digging through my recipes and trawling the internet and the resulting dish(es) will hopefully give any dinner party that real WOW factor and they taste amazing too!

Don’t try and prepare all this in one day, best to cook the pork belly & pigs cheeks and prepare the tenderloin the day before and refrigerate ready to heat/cook when you are ready.

Serves 4

Pork Belly
see my recipe here www.westdorsetfoodie.co.uk/perfect-pork-belly
For this dish, once cooked and pressed cut into 5cm squares (you will have lots of spare that you can freeze for another day)

Braised Pigs Cheeks
6 to 8 pigs cheeks
1 carrot
1 stick celery
1 onion
1 leek
2 cloves of garlic
Bunch thyme sprigs
Couple of sprigs of rosemary
2 bay leaves
2 chopped rashers of smoky bacon
Tablespoon tomato puree
600ml chicken stock
600ml red wine

Brown the prepared pig cheeks in a frying pan, place in casserole or pressure cooker and sprinkle with herbs
Roughly chop the vegetables and add to casserole
Fry the bacon and onion until the bacon is cooked
Add garlic and cook for a minute
Add the tomato puree and cook for a minute
Pour in the wine and bring to the boil
Pour this over the pigs cheeks & vegetables and top up with chicken stock until the meat is cover plus some more (this will be your gravy)

Place the casserole in the oven and cook at a low heat 160c for 2 to 3 hours and remove once the meat is tender
Pressure Cooker: bring to the boil and cook for 25 minutes.

Remove the pigs cheeks, carefully removing any onion etc. and place in a oven proof dish.

Now to get a restaurant style clear gravy I’m sure you are now meant to carefully sieve the contents into a saucepan, but I always get a hand blender and suzz it up before to ensure I get all the flavours out of the vegetables, might not be clear but it’s full of flavour!
Reduce this until you have a good gravy consistency, pour over the pigs cheeks and refrigerate

Stuffed Pork Tenderloin
1 pork tenderloin
1 5 slices of Parma Ham
1 finely chopped shallot
4/5 Mushrooms
2 tablespoons Breadcrumbs
Quarter of a Red pepper
Half a tablespoon chopped Parsley
Tablespoon chopped fresh sage
Teaspoon lemon zest
Dijon Mustard
Salt & pepper

Fry the shallots, mushroom and peppers until soft
Add the other ingredients and cook for a few minutes, take off the heat and allow to cool
Trim any fat etc. from the loin and using a sharp knife cut the loin length ways, ensuring you don’t cut all the way through
Place between two sheets of Clingfilm and pound until flat(ish) (discard this Clingfilm)
Lay two sheets of Clingfilm about 60cm long onto your work surface, over lapping length ways by a couple of inches. Then lay another two on top, pressing and smoothing to remove as many creases & air bubbles as you can
Place the now cooled stuffing mixture onto the fillet
Carefully place each slice of Parma ham, over lapping by 2cm and lay in the middle of the Clingfilm. So you end up with something like the image below.
Place the loin on the nearest edge of the Parma ham
Then taking the Cling Film nearest you start rolling the Parma ham round the loin. You should end up with a Christmas cracker shaped Clingfilm with the wrapped pork in the middle.
Refrigerate for 24 hours

Remove the Clingfilm and brown on all side in a frying pan, place in a hot oven for around 15-20 minutes until nicely cooked

Shallot Puree
500g roughly chopped shallots
40g butter
4 sprigs fresh thyme
Salt & pepper

Melt the butter in a pan and add the shallots, gently cook (without browning) the shallots until very soft
Add just the leaves of the thyme and blitz in a blender until smooth
Season to taste

To Serve
Fry the pork belly on all sides and leave skin side down for 10 minutes on a medium heat or until nice and crackly
Reheat the pigs cheeks
Remove the tenderloin and let it rest for 5 minutes, then slice and place on top of a tablespoon of shallot puree
Serve 1 pig cheek per person and 1 slice of belly pork, garnish with wild garlic or chives
Pour on the pig cheeks gravy
Serve with simple boiled cabbage or curly kale and mashed potato or as here potato croquets

Wine: 2009 The Wirewalker Pinot Noir, Philip Shaw, Orange

Pork Three Ways

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