Pork Shoulder with Hispi Cabbage | Recipe by sousvidetools.com
Pork Shoulder with Hispi Cabbage and Apples
Chris Holland Pork Shoulder with Hispi Cabbage and Apples Pork
- COOK TIME: 12 hours
- PREP TIME: 3 hours
- DIFFICULTY: Difficult
- SERVES: 4
- 1.4kg pork shoulder
- 14g of salt
Apple and celeriac purée
- 500g of Bramley apple, peeled, cored and sliced
- 25g 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
- 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
- 1 Hispi cabbage
- 10ml of white wine vinegar
- 20ml of duck fat
Red apple slices
- 2 Redlove apples, sliced
- 125ml of lemon juice
- 250ml of water
- 250ml of sugar
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Recipe courtesy of Agnar Sverrisson from www.greatbritishchefs.com
- Preheat the water bath to a temperature of 70⁰C.
- Debone the pork shoulder and rub the salt into meat. Shape the joint into an oblong, then stretch cling film around the meat to ensure it holds the shape. Seal inside a vacuum bag using a chamber sealer.
- Place the bag in the water bath and leave to cook for 12 hours. After this time, transfer the meat to the fridge and leave overnight to chill.
- Preheat the water bath to a temperature of 88⁰C.
- For the apple and celeriac purée, seal the sliced apple and celeriac in a vacuum bag with the olive oil. You will need to use a chamber sealer to do this.
- Place the bag in the water bath and leave to cook sous vide. After 30 minutes, remove the bag and place the contents in a blender with the lemon juice, milk, salt and cider vinegar. Pulse the mixture in the blender until smooth.
- Preheat the oven to a temperature of 180⁰C/gas mark 4.
- Next, prepare the pork sauce. Arrange the pork bones on a baking tray and place in the oven. Cook until golden brown.
- Heat the chicken stock in a large saucepan. When the stock is boiling, tip the roasted pork bones into the pan and simmer for 1 hour. Place the white wine in a separate saucepan over a medium heat. Cook for 10 minutes, starting the clock when the wine reaches the boil, then set aside until needed.
- Brown the pork trimmings in a large saucepan. When the trimmings have caramelised, empty the meat and fat from the pan into a colander and leave to drain.
- Pass the stock through a fine sieve to remove the bones, then place in a clean saucepan with the caramelised trimmings, the button mushrooms and the garlic. Bring to the boil and cook over a gentle heat for 1 hour.
- Strain the sauce through a fine sieve and leave to settle, then remove any fat that has come to surface. Stir in the xanthan gum to thicken the sauce, add salt and pepper to taste and mix in the lemon juice and vinegar. Infuse the sauce with the thyme sprig and the lemon rind for 20 minutes, then set aside until needed.
- Next, prepare the hispi cabbage. Shred the hispi cabbage into long thin strips. Melt the duck fat in a saucepan and add the cabbage. Sauté until tender, then add salt to season and mix in the vinegar.
- To make the red apple slices, combine the sugar, water and lemon juice in a saucepan. Submerge the apple slices in the mixture and heat until boiling, then simmer for 4 minutes. After this time, drain off the liquid and set the apple aside until required.
- For the parsnips, bring a saucepan of salted water to the boil. Add the parsnips and simmer for 3½ minutes.
- Preheat the water bath to a temperature of 62⁰C.
- Seal the pork shoulder inside a clean vacuum bag using a chamber sealer. Place in the water bath and sous vide for 15 minutes until reheated all the way through. Unseal the bag and pat the meat dry on kitchen paper.
- Place the shoulder skin-side down in a hot frying pan and fry until the skin is crispy. After frying, check that the meat is hot all the way through by inserting a skewer into the centre, then cut into 4 portions.
- To serve, divide the hispi cabbage between 4 plates. Heap the cabbage into a pile in the centre of each plate and top with a portion of pork shoulder. Place 2 slices of apple beside the cabbage and dot the plate with apple and celeriac purée. Spoon the pork sauce over the meat and finish each plate with 2 baby parsnips.