Pork, Braised Red Cabbage, Caramelised Cauliflower, Apple and Grain Mustard - Chef Recipe by Chris Norman.

Ingredients

500 g pork loin

Croquette:

120 g pork shoulder
500 g pork stock
50 g chicken breast
50 g pure cream
50 g caramelised onion
1 garlic clove
1 egg
50 g flour
50 g Panko breadcrumbs
1/4 bunch sage

Confit belly:

300 g pork belly
30 g rock salt
2 bay leaves
1 tsp peppercorns
Lemon zest

Braised red cabbage:

400 g red cabbage
100 g red onion
75mL red wine
Zest of 1/2 orange
1 bay leaf
1 thyme sprig
50 g red currant jelly

Apple compote:

100 g Granny Smith apple
25 g sugar
25mL cider
2 g citric acid

Cauliflower puree:

200 g cauliflower
50 g butter
50 pure cream

To serve:

12 crispy sage leaves
4 Tbs pork jus
2 tsp grain mustard

Method

Prepare the pork loin or your preferred prime cut by trimming any excess fat (reserving for later) and bring up to room temperature before cooking.

For the croquette, brine the pork shoulder overnight (optional) before slowly braising covered in pork stock in an oven at 150 C for about 3 hours, until tender. Pull the meat from the bone and reserve.

Make chicken mousse by blitzing chicken breast in a food processor until smooth and adding cream slowly. Pass through a drum sieve.

Combine pork shoulder and chicken mousse, add caramelised onions, sage and season with salt and pepper. Roll into balls 35 g in weight and chill.

Once chilled, coat balls in flour, egg and Panko breadcrumbs. Refrigerate.

For the confit pork belly, coat pork lightly with salt and aromats, allowing it to cure for 6-12 hours. Once cured, wash off the salt and vacuum. Cook sous vide at 85 C for 8 hours. Cool and cut into 50 g portions.

To start the cabbage, sweat red onions off in a pan with salt and pepper. Once onions are softened through, increase the heat and add red cabbage and aromats. Cook the cabbage down to soften, add red wine and red currant jelly and reduce to completely cooked through and all moisture is evaporated.

Adjust seasoning to taste. Make the apple compote by combining all ingredients in a pan and bringing to a simmer. Cover with a cartouche and allow the apples to stew down to a compote consistency.

Roast cauliflower in a pan with butter until caramelised, add cream and cook through, blitz in blender to smooth puree.

To serve:

Season and roast pork loin over the fire until cooked medium-well. Roast pork belly in oven at 200 C for 15-20 minutes until skin is crispy, deep fry pork shoulder croquette.

Heat cabbage in a pan. Quenelle apple compote onto a plate and finish with crispy sage. Pipe dots of caramelised cauliflower puree and place red cabbage off-centre.

Place pork loin on top of the cabbage, belly and croquette to the side. Finish with pork jus over the loin and a small quenelle of grain mustard.

Recipe provided by The Paddock Restaurant