Tamworth Pig, Sage and Onion, Leek, Apple, Cider Vinegar Sauce

Name: Tamworth Pig, Sage and Onion, Leek, Apple, Cider Vinegar Sauce
Yield: Serves 4
Ingredients: juice 1 lemon; 5 Saltcote Pippin apples; 50 g butter; 50 ml canola oil; 2 Tamworth pork fillets; 8 sage leaves; 40 g Panko breadcrumbs; 1 large onion; 50 ml white wine; 50 ml cider vinegar; Trimmings from 5 Saltcote Pippin apples; 3 shallots, finely sliced; 125 g diced pork or pork trimmings; Salt and sugar, for seasoning; 8 small radishes, cut in half; 12 black peppercorns; 2 medium sized leeks; 250 ml good dark brown Chicken stock; 4 sage leaves; 350 ml good pork stock; 200 g crepinette; 50 g brioche crumbs; 50 g pork kidney; 4 sage leaves, finely chopped; 50 g Tamworth pork belly (skin removed for puffed crackling); 50 g pork liver; 75 ml decent port; 1 shallot finely diced; 1 clove garlic; Zest ¼ orange

Preparation info

Serves
4

Difficulty
Complex

Appears in

The Chef Book

By Chef Magazine

Published 2015

About

Ingredients

Pork Haggis

1 shallot finely diced
1 clove garlic
75 ml

Starter

Method

Haggis

Sweat the shallot and garlic in a little butter until soft and cooked though, add the port and reduce to a glaze, until almost all gone, add the sage and orange zest.
Mince the belly and offal and mix in the reduction and brioche crumb, season well.
Form the mix into