Ingredients

  • pigs jowl:
  • jowl
  • rosemary
  • salt
  • braising liquid
  • leek
  • 2 carrots
  • 1 stick celery
  • 1 onion
  • 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

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