Preparation Time: 20 minutes
Cooking Time: 3 hours
Ingredients:
4 x 14 oz pork henry portions
⅓ cup hot chicken stock
1 onion
1 carrot
1 stick of celery
1 bottle cider
For the roasted apple:
2 green apples
¼ stick butter
1 tablespoon dark brown sugar
For the celery root purée:
1 celery root
1 cup heavy cream
2 sticks butter
Salt and pepper
For the charred broccoli:
8 tender stem broccoli
1 tablespoon canola oil
For the baby potatoes:
8 baby potatoes
1 stick butter
2 teaspoons reserved cooking jus
For the cider jus:
1 cup hot chicken stock
⅔ cup apple juice
1 bottle cider
3 fresh sage leaves
2 fresh rosemary leaves
Method:
- For the pork: Prepare the stock, place the pork in a deep tray, pour over the stock, onion, carrot, celery and cider. Cover with greaseproof paper and tin foil. Braise in the oven for 3 hours at 350°F until tender. When cooked reduce the stock to a glaze and save for plating.
- For the roasted apples: Peel and quarter an apple, remove the core, pan roast till coloured, turn in the pan and add butter till foaming, baste the apple till cooked through then add the sugar to glaze.
- For the celery root purée: Thinly slice the celery root, place in a saucepan cover with the cream, butter and seasoning. Cook until the celery root is soft. Blend until smooth.
- For the charred broccoli: Blanch the broccoli and dry on a lined tray, get a large pan smoking hot and char in a pan with 1 tablespoon of oil.
- For the baby potatoes: Roast the potatoes in the butter until tender then emulsify with the reserved glaze.
- For the cider jus: Add the stock, apple juice, cider, herbs and mire poix to a pan. Boil until reduced by half, strain sauce add the pork stock from braised pork then reduce to a glaze.
- To serve: Swipe celery root purée across the plate to create a base, add the braised pork on top, position the apple and the charred broccoli, then the baby potatoes and the cider jus.