Braised pig jowl with black pudding

This MasterChef Ireland recipe is served with a potato cake, glazed carrots, balsamic apples and a cider shallot sauce.

Ingredients


  • pigs jowl:
  • jowl
  • rosemary
  • salt
  • braising liquid
  • leek
  • 2 carrots
  • 1 onion
  • 1 stick celery
  • pinch cinnamon powder
  • pinch coriander
  • tomato puree
  • 2 tomatoes
  • 400 ml chicken stock
  • apple balsamic reduction
  • 100 ml balsamic vinegar
  • rosemary sprig
  • 30 g sugar
  • 1 apple
  • carrots:
  • 2 baby carrots
  • 20 g butter
  • potato black pudding cake
  • 1 rooster potato
  • 0.25 black pudding
  • 20 g butter
  • 20 ml cream
  • cider sauce
  • 1 shallot
  • 200 ml cider
  • 100 ml cream

Method

  1. Cut off most of the fat from pig’s jowl. Season with salt and rosemary and roll. Tie with string
  2. Chop the leek, carrots and celery and brown in pan. Peel and de-seed the tomatoes. Add to the pot with other ingredients for braising liquid. Cook for 10 minutes.
  3. Brown the meat well and add to the braising liquid. Cook for 2.5hours and carve once rested.
  4. Put the balsamic vinegar, rosemary and sugar in a pan. Reduce and add the apples to briefly cook.
  5. Peel and thin the carrots. Brown in pan and set aside.
  6. Cook the potatoes and put through ricer. Add black pudding, cream and butter and mash.
  7. Put in pastry ring and bake in oven for 15 minutes.
  8. Add ingredients for sauce and reduce by 2/3 for about 30 minutes.
  9. Serve.




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