Assiette of pig’s head

Assiette of pig’s head

By
From
Becasse
Serves
4
Photographer
Steve Brown

As the title suggests, this is a plate of tasty little morsels, each showcasing a different part of the pig’s head. I love dishes like this that use different parts of the same animal and prepare each using a different method. It’s a brilliant way of showing how versatile the secondary cuts of meat can be if you’re prepared to be a little adventurous. Although it is a bit of a ‘restaurant’ dish, it would be wonderful to present as part of a buffet table for a special occasion.

Ingredients

Quantity Ingredient
1 Braised pig’s tails or ears
300ml non-scented cooking oil, for deep-frying
50g seasoned flour
1 egg, lightly beaten with a splash of milk
100g seasoned dry breadcrumbs
fleur de sel
freshly ground white pepper
few drops lemon juice
100g unsalted butter
1 Braised tongue, cut lengthwise into 4 even pieces
Braised ballottine of pig’s head, chilled and cut into 4 x 2 cm medallions
1 Braised pig’s cheeks, cut into 4 even pieces

Garnish

Quantity Ingredient
1 red sensation pear
50g sugar
20ml poire william
50g unsalted butter
200ml Savoy cabbage purée
120ml * pork jus [rid:2156]
fleur de sel
freshly ground white pepper
200ml Horseradish chantilly

Method

  1. To prepare the pig’s ear:

    Cut it into 8 long strips. Heat the oil in a small deep saucepan to 180°C or until a cube of bread colours and sizzles to the surface within 30 seconds.
  2. Prepare 3 mixing bowls of flour, beaten egg and breadcrumbs. Dredge the ear strips one by one in the flour, shaking off any excess flour. Dip in the egg and then the breadcrumbs, gently patting off any excess. You are aiming for a neat even coating. Drop the ear strips into the oil, one by one. Deep-fry for a few minutes until golden and crisp, moving the strips around in the oil to prevent them from sticking together and to ensure they colour evenly. Drain on kitchen paper and season with a little fleur de sel, white pepper and a few drops of lemon juice.
  3. To cook the pig’s tongue and ballottine of pig’s head:

    Heat a large heavy-based frying pan over a medium heat. Add the butter and heat to a nut-brown foam. Add the pieces of tongue and the ballottine medallions and fry gently on both sides until caramelised a deep golden-brown. Make sure you keep the temperature constant to prevent the butter burning – you want a nice even caramelisation.
  4. To prepare the garnish:

    Heat a small heavy-based frying pan over a very high heat until smoking. Cut the pear in half and remove the core. Cut each half into quarters and toss in the sugar. Place the pieces in the smoking pan and caramelise evenly on both sides. Add the Poire William to the pan; be careful as the heat may cause the alcohol to ignite. Add the butter to the pan, lower the heat and toss the pear around until the pieces are nicely glazed. The whole process should take no more than 2 minutes, so the fruit remains firm and does not overcook and become mushy. The pear pieces should end up glazed a dark shiny brown. Keep to one side until ready to serve.
  5. Warm through the Savoy cabbage purée. In a separate pan, warm the pieces of pig’s cheek in the pork jus.
  6. To serve:

    Place a spoonful of the cabbage purée and a piece of glazed pear on each warm serving plate. Arrange a seasoned ballottine medallion, a piece of pig’s tongue, the braised cheek and fried ear on the plate. Garnish with a quenelle of horseradish chantilly and drizzle over the pork jus. Serve immediately.
Tags:
restaurant
Becasse
Justin
North
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