3 July 2024
Blog

Pork Dish Featuring Chive Oil By Jaden Dunn

Have you experimented with any of our herb infused oils yet? If you’re looking for some recipe inspiration on what type of dishes that our herb oils can be added to, then read on!

We were kindly sent the recipe for ‘Pork 3 ways’ by the amazing Jaden Dunn. This particular recipe uses our Chive Herb Oil and is super easy to make.

Our Chive Infused Oil compliments an array of dishes. It can be added into scrambled eggs, potato dishes, quiches or even drizzled and used as plate art!

Suet Pudding Dough

  • Strong Flour (350g)
  • Suet (190g)
  • Water (150ml )
  • Baking Powder (1.5 tsp)
  • Salt (Pinch )

Sherry Apple Pickle

  • Sherry Vinegar (100ml)
  • Sugar (100g)
  • Apple (peeled & melon balled) (1)
  • Water (100ml)

Pastrami Cure

  • Ground Black Pepper (10g)
  • Coriander Seeds (2 Tbsp)
  • Mustard Seeds or Powder (1 Tbsp)
  • Brown Sugar (2 Tbsp)
  • Smoked Paprika (2 Tbsp)
  • Garlic Cloves (3)

Garlic Puree

  • Peeled Garlic (350g )
  • Red Wine (350ml )
  • Port (145ml)
  • Onion (sliced) (1)
  • Sherry Vinegar

Garlic Cooking Solution

  • Water (300ml)
  • Milk (100ml)

Garlic Port Syrup Reduction

  • Port (100ml)
  • Sugar (3 Tbsp)

BBQ Pork Rump

  • Pork Rump Pre Braised 2 - 3 Hours (200g)
  • MSK Pork Rind Deep Fried at 190c

Garnish

  • Nasturtium Flowers (Nurtured in Norfolk)
  • Chive or Parsley Oil (Nurtured in Norfolk)

Method

Suet Pudding Dough

  • In a mixer or a large bowl mix together the flour and suet, until well combined. Then, add in the baking powder and begin to add in the water until a dough has formed. You may not require all of the water or you may require additional water depending on the grade of your flour.Once the dough has come together, knead on a lightly floured surface for 5 minutes and then cover with cling film and reserve in the fridge until required.

Suet Pudding Filling

  • Heat a large pressure cooker pot and add in some neutral oil. Begin by browning the pork shoulder until dark in colour and then remove it from the pan. Add a touch more oil if needed and fry the onions, diced apple, and garlic until dark and golden.Add the shoulder back in the pan and cover with the wine. Then, reduce to a 1/3 and add in the fresh thyme and cover with the combined stock and water. Bring to a rapid boil and then pressure cook the shoulder for 1 hour or until soft and able to pull.

    Remove the pork shoulder and pull/season to taste and place in fridge until required. Strain the sauce through a muslin and reduce before serving. Add some of the reduced sauce back into the pulled pork.

To Build The Suet Pudding

  • Roll your suet pudding thin and line the suet moulds, brushing the mould with some oil. Place the pork filling into the mould and cover with the remaining pastry. Wrap the puddings with cling film and steam for 25 minutes. Once cooled, before service, place them into an oven for 8-10 minutes at 170c and cover in reduced sauce.

 

BBQ Glazed Pork Rump

  • Pan fry the rump until dark and golden. Then, cover with some chicken stock and braise in the oven for 2 hours or until tender. Allow to completely cool. Next, brush with some butter and place on the BBQ turning frequently, until a nice crust has formed. Brush the BBQ rump with some of the reduced sauce and dress with pickled sherry apples.

Pastrami Cured Tenderloin

  • Remove and sinew from the pork tenderloin and cover in the pastrami mix, then, roll in cling film and leave in the fridge for 24 hours. Once ready fry in some oil and butter. Then, place into the oven for 6-8 minutes at 160c or until core temperature is 60c and rest for five minutes, keeping warm.

Sherry Picked Apple

  • Place water, vinegar and sugar in a pan and bring to a rapid boil. Pour over your peeled melon ball apples and allow to sit in the solution until cold. Reserve some of the pickle liquid to balance your pork sauce. 50ml should be more than enough for the final product.

Garlic Red Wine Ketchup

  • Begin by sweating the onion down slowly until dark and sweet in flavour.Whilst the onion is cooking down, place the garlic in a pot and cover with the water and milk. Bring this to a boil for 2 minutes and then drain and discard the liquid. Repeat this 3 – 4 times depending on the strength of your garlic.

    Add the blanched garlic into the onions and cook off for 10 – 15 minutes. Then, cover with the port and red wine and reduce until around 75ml of liquid remains.

    Make the port syrup by combining both ingredients and leave to reduce to a syrup.

    Blend the garlic puree until smooth, season to taste and add in sherry vinegar to taste. Finish by whisking in the port syrup, and if required, add in a pinch of xthangum, if you desire the puree slightly thicker puree.

We always love to see our customers content, so if you do decide to try this recipe –please share the final result with us!

This can be done via Instagram or email us at info@nurturedinnorfolk.co.uk

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