Roast Local Suckling Pig with cider Potatoes, Baked Apple, Braised Cabbage, Smoked Bacon and Herb Juices

Name: Roast Local Suckling Pig with cider Potatoes, Baked Apple, Braised Cabbage, Smoked Bacon and Herb Juices
Yield: Serves 6
Cuisine: United Kingdom
Ingredients: 50 g / 2 oz shallots, chopped; 100 g / 3½ oz smoked bacon, blanched and chopped; 350 g / 12 oz each shoulder, belly and leg from a suckling pig, together with 1 best end (ask the butcher to give you all the bones and trimmings for stock); 175 g / 6 oz sultana and apple chutney; 1 small onion, chopped; a little oil; 2 celery stalks, chopped; salt and freshly ground black pepper; 5 shallots, finely chopped; 5 sprigs of sage; 4 Granny Smith apples, topped and tailed; 4 garlic cloves, chopped; 500 ml / 18 fl oz apple juice; 6 large baking potatoes, peeled and cut into slices 2.5 cm / 1 inch thick; 115 g / 4 oz caster sugar; 4 black peppercorns; 5 sprigs of tarragon, finely chopped; 1 carrot, chopped; 4 tomatoes, blanched, skinned, deseeded and coarsely chopped; 5 sprigs of thyme; 1 litre / 1¾ pints chicken stock; 50 g / 2 oz butter; 450 g / 1 lb cabbage, separated; a little olive oil; 1 litre / 1¾ pints veal stock; 1 litre / 1¾ pints sweet cider

Preparation info

Serves
6

Difficulty
Medium

Appears in

Rhubarb and Black Pudding

By Paul Heathcote and Matthew Fort

Published 1998

About

Ingredients

350 g / 12 oz each shoulder, belly and leg from a suckling pig, together with 1 best end (ask the butcher to give you all the bones and trimmings for stock)

Europe
United Kingdom
Main course
Gluten-free
England

Method

Preheat the oven to 220°C/425°F/gas 7. Remove the bone and any sinew from the shoulder. Chine the best end, leaving 6 bones. Cut the meat from the belly pork and trim to neaten. Remove the bone from leg and remove any sinew. (You can ask your butcher to do all this for you.)
Make the pork stock: roast the b

Ingredients

Method

Photos