Charles Ashbridge’s Gloucester Old Spot Suckling Pig Loin with a Black Pudding Bundle, Ampleforth Apples, Mulled Cider Juices and Garden Sage “Soubise”


Preparation info

  • Main dish - Serves


    • Difficulty


    • Ready in

      2 hr

Appears in

Black Pudding & Foie Gras

By Andrew Pern

Published 2008

  • About

You can’t beat the crisp golden crackling of roast pig, even nicer if it’s from tender suckling pig, We serve this with a little bundle or ‘faggot’ of black pudding, with spiced, fruity cider sauce. In the depth of autumn, it’s a perfect late Sunday lunch meal in front of the fire with a glass or two of dry cider.


  • 1 × loin boned and rolled Gloucester Old Spot suckling pig or similar (approx 2 kg in weight)


    Pre-heat oven to 180°C/gas mark 4. Brush the loin with vegetable oil and sprinkle liberally with salt. Place in a roasting tray and cook for approx 35 to 40 minutes depending on the width of the eye of the loin meat. Turn the loin a couple of times to ensure even cooking and crackling.

    Whilst the loin is cooking, mould the sausagemeat, crumbled black pudding, 10 g garden sage and seasoning into small balls 4 to 5 cm in diameter. Wrap in caul fat to keep compacted and tight. If caul fat is unavailable, grilling the bundles is gentler. Place in oven for the last 10 to 15 minutes of cooking around the pork loin.

    Peel the apples and with the aid of a parisienne scoop (melon baller!), scoop out six balls from each apple. Set aside in cold water with a squeeze of lemon to keep colour.

    To make the ‘Soubise’ cream, gently sweat off the finely diced white onion in a little butter for 5 to 6 minutes, then just cover with the cream. Reduce the cream by about a half, as the onion absorbs it. Lightly season with white pepper and salt, blend in a liquidiser, check the consistency. It should be fairly thick but still runny, keep warm.

    When the pork is cooked, remove from the roasting tray, get any excess salt out of the tray and then add the cider, cinnamon and star anise. Scrape the sediment from the bottom of the tray, add the veal stock and simmer for 3 to 4 minutes. Pass through a chinois or fine sieve, add the apple balls and a pinch of chopped sage, then check the seasoning.

    To plate the dish, remove the string from the loin and finely slice straight through the loin approx 4 to 5 slices per person, arrange onto a warm dinner plate, with a black pudding bundle, add a final pinch of garden sage to the ‘Soubise’, sauce and spoon in a straight line to the side of the pig. Spoon the sauce over with three apple balls per person, and garnish with fresh or deep-fried sage leaves.