Cutlet of Pork with Cider Potatoes, Gâteau of Black Pudding, Onions and Cabbage, and Juices Scented with Sage

Name: Cutlet of Pork with Cider Potatoes, Gâteau of Black Pudding, Onions and Cabbage, and Juices Scented with Sage
Cuisine: United Kingdom
Ingredients: Herb Juices (made without the tarragon); 25 g / 1 oz butter; 8 leaves from a Savoy cabbage; salt and freshly ground black pepper; 6 large baking potatoes; 1 litre / 1¾ pints sweet cider or apple juice; pinch of salt; 4 slices of black pudding; leaves picked from 1 sprig of sage, chopped; 1 shallot, diced; 50 g / 2 oz butter; 1 rib-end loin of pork, weighing about 2 kg / 4½ lb; 1 onion, thinly sliced; a little oil; 60 g / 2¼ oz smoked bacon, thinly sliced

Preparation info

Difficulty
Easy

Appears in

Rhubarb and Black Pudding

By Paul Heathcote and Matthew Fort

Published 1998

About

Ingredients

1 rib-end loin of pork, weighing about 2 kg / 4½ lb
salt and freshly ground black pepper

Europe
United Kingdom
Main course
Gluten-free
England

Method

First, well ahead, make the Herb Juices as described on page 202.
Make the Cider Potatoes: peel the potatoes and cut them into 2.5-cm / 1inch-thick slices. Using a

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