Pork Jowl with Eggplant Purée, Pumpkin Purée, Pommes Frites and Apple Cider Sauce
Pork Jowl with Eggplant Purée, Pumpkin Purée, Pommes Frites and Apple Cider Sauce
Preparation time:
1 hour
Cooking time:
2 hours 30 mins
Serves:
4

Ingredients

  • 8 rindless pork jowls, trimmed
  • 4 large potatoes, peeled
  • Vegetable oil, to deep-fry

APPLE CIDER SAUCE

  • 1kg chicken bones or wings
  • 3 tbs olive oil
  • Salt and pepper, to season
  • 2 celery stalks, finely diced
  • 2 carrots, finely diced
  • 1 leek, finely diced
  • 1kg smoked ham bones
  • 800ml dry apple cider, plus extra 300ml
  • 50ml apple cider vinegar
  • 1 tbs dried sage
  • 4 thyme sprigs
  • 6 sage leaves
  • 2 bay leaves
  • 1 tbs brown sugar
  • 80g butter, cubed

EGGPLANT PURÉE

  • 4 medium eggplant, halved lengthways
  • 1 tsp tahini
  • 2 tbs lemon juice
  • 2 tbs olive oil
  • 1 tbs thickened cream

PUMPKIN PURÉE

  • 500g pumpkin, peeled, cut into 2cm pieces
  • 1 tbs olive oil
  • 1 tbs maple syrup
  • 2 tbs thickened cream

BROTH

  • 3 tbs olive oil
  • 2 celery stalks, finely diced
  • 2 carrots, finely diced
  • 1 leek, finely diced
  • 1kg smoked ham bones
  • 600ml dry apple cider
  • 50ml apple cider vinegar
  • 1 tbs dried sage
  • 4 thyme sprigs
  • 6 sage leaves
  • 2 bay leaves
  • 1 tbs brown sugar
  1. Method
  2. Notes

  1. To make sauce, preheat oven to 200C. Place chicken bones in an oven dish. Drizzle with half the oil and season. Roast for 40 minutes or until golden and caramelised.
  2. Heat remaining oil in a large saucepan over medium heat. Add celery, carrots and leek and cook, stirring, until softened. Add roasted chicken bones and remaining ingredients, except extra cider and butter, with 1L (4 cups) water. Bring to the boil and simmer over low heat for 1 hour or until reduced by half. Strain mixture, discarding solids.
  3. Return sauce to pan and add extra cider. Bring to the boil. Simmer over low heat for 30 minutes or until reduced to 750ml (3 cups). Whisk in butter, one cube at a time, until smooth. Season with salt and white pepper.
  4. To make eggplant purée, place eggplant, cut-side down, on a greased oven tray. Season. Cook under a hot grill for 10 minutes on each side or until charred. Set aside for 10 minutes to cool.
  5. Peel away skin and place flesh in a blender. Blend until smooth. Add tahini and juice, and blend to combine. With the motor running, gradually add oil in a thin, steady stream until thick and emulsified. Season, then stir in cream.
  6. To make pumpkin purée, preheat oven to 200C. Place pumpkin on an oven tray, season and drizzle with oil. Roast for 25-30 minutes or until tender and lightly browned. Place in a blender and blend until smooth, then add syrup. Blend to combine. Add cream, then blend to combine. Season.
  7. To make broth, heat oil in a large pressure cooker over medium heat. Add celery, carrots and leek and cook until softened. Add remaining ingredients with 1L (4 cups) water and bring to the boil. Reduce heat to low and simmer for 30 minutes.
  8. Add pork jowls to broth and secure lid. Bring to pressure and cook over medium heat for 45 minutes or until meat is tender. Remove pork from broth and set aside to cool slightly. Discard broth and solids.
  9. Using an apple corer, cut out 2cm-long cylinders from potatoes. Place in a saucepan of cold salted water and bring to the boil. Drain and allow steam to evaporate.
  10. 10. Fill a deep-fryer or large saucepan one-third full with vegetable oil and heat over medium heat to 180C (or until a cube of bread turns golden in 10 seconds). Working in batches, gently drop frites into the oil and fry for 3-4 minutes or until crisp and golden. Remove with a slotted spoon and drain on paper towel. Season.
  11. 11. Halve pork jowls. Preheat a non-stick frying pan over medium heat. Cook pork jowls, in batches, for 2-3 minutes on each side or until crisp and golden. Season.
  12. 12. Divide pork jowls, eggplant and pumpkin purée and pommes frites among serving plates. Spoon over sauce to serve.

This recipe has been tested.

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