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http://www.lifestylefood.com.au/recipes/11904/pork-faggots-braised-in-cider-with-spring-vegetables

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Pork Faggots Braised In Cider With Spring Vegetables

Sean Hope's Leicestershire Cook Off dish ...

Ingredients

  • For the Pork

  • 250g pigs liver- cleaned and roughly chopped

  • 250g pig’s heart – cleaned and roughly chopped

  • 250g pork mince

  • 300g bread crumbs

  • 100g caul

  • For the cider sauerkraut

  • 2 large shallots- peeled and finely chopped

  • 1 leak- peeled and finely chopped

  • 1 large carrot- peeled and finely chopped

  • 1 cloves garlic- peeled and finely chopped

  • 2 juniper berries -ground

  • 1 chilli- finely chopped

  • 1 tsp ground allspice

  • 250ml cider

  • 2 tbsp fresh chopped parsley

  • 2 tbsp sherry vinegar

  • Ingredients for the sage and onion rosti potato

  • ½ small white onion (finely sliced)

  • 1 clove garlic (finely chopped)

  • 2 large maris piper potatoes (shredded)

  • 1 table spoon finely chopped sage

  • 2 tablespoons welland valley rapeseed oil

  • 1 knob of butter

  • Ingredients for the cider sauerkraut

  • 1 small white cabbage (finely sliced)

  • ¼ sliced white onion (finely sliced)

  • ¼ stick cinnamon

  • 100ml sherry /cider vinegar

  • 250ml cider

  • 1 pinch freshly chopped thyme

  • 2 tablespoons leicestershire honey

  • Ingredients for the caramelised apples

  • 3 granny smith apples

  • 75g caster sugar

  • 25g butter

  • streaky bacon to serve

  • cooked asparagus spears and baby turnips to serve.

Method

  • Method for the pork:

  • 1.

    Put the liver, heart and mince into a bowl and mix together well with the breadcrumbs and season.

  • 2.

    Sweat off all the vegetables and spices in a saucepan with a little oil.

  • 3.

    Add the cider and boil to reduce completely, allow to cool.

  • 4.

    Add the chopped parsley and mix everything into the meat.

  • 5.

    Add the vinegar and season to taste.

  • 6.

    Preheat the oven to 180°C/350F/Gas 4

  • 7.

    Roll out the faggots into even sized portions (2 faggots per portion) and wrap in caul fat.

  • 8.

    Seal the faggots in a frying pan/roasting tin until golden brown.

  • 9.

    Roast in the oven for approx 15 -20 minutes.

  • Method for the cider sauerkraut:

  • 1.

    Pour the vinegar/cinnamon and cider into a large saucepan and bring to the boil.

  • 2.

    Add the onion and cabbage, cook out for approx 10 minutes.

  • 3.

    Season to taste, add the honey and finish with the chopped thyme.

  • 4.

    Allow to steep for a further 15 minutes before serving.

  • Method for the rosti:

  • 1.

    Mix well together the potato/onion/garlic and sage.

  • 2.

    Season generously with salt and ground black pepper.

  • 3.

    Add the oil to a frying pan and the butter.

  • 4.

    When the butter starts to foam add the rosti mix to the pan and pat down to form a cake.

  • 5.

    Fry for approx 2-3 minutes (or until golden brown).

  • 6.

    Turn over and repeat.

  • 7.

    Turn out onto a chopping board, cut into equal portions and serve.

  • Method for the apples:

  • 1.

    Peel and core and quarter the apples.

  • 2.

    Melt the butter in the pan, add the sugar and saute the apples until golden brown.

  • To Serve:

  • 1.

    Place a spoonful of sauerkraut in the middle of the plate.

  • 2.

    Add 2 faggots side by side on top of the sauerkraut.

  • 3.

    The wegde of rosti is then sandwiched between the faggots.

  • 4.

    Place 2 caramelised apple segments on top and scatter 2 baby turnips and asparagus spears over and around the dish

  • 5.

    Finished off with a rasher of very crispy streaky bacon and deep fried sage leaf.

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