6 November 2018
Recipes

Pulled Pork Scotch Egg

Max Emmerson

Makes 5-6 portions

Kings Head, Bawburgh recipe using nurtured in norfolk’s micro cress, edible flowers, edible leaves, herbs, sea veg, pea shoots and micro/baby veg.

Method

  1. Roughly chop up the vegetables for the pork shoulder, and put in a deep roasting tray
  2. Place the pork shoulder on top of the vegetables and season with salt and pepper
  3. Pour in the cider, chicken stock and add the thyme and bay leafs
  4. Cover with tin foil, and slow roast in a pre heated oven at 150 degrees, for 2 1/2 hours
  5. Once cooked remove from oven and put pork on a cooling rack, strain off cooking liquid and reduce by 1/4
  6. Shred the pork shoulder up and place in a bowl, add the reduced cooking liquid and check the seasoning

Piccalilli:

  1. Take small little florets from the broccoli and cauliflower, and place in a mixing bowl
  2. Fine dice the red onion, green beans, carrots and courgettes, add to the broccoli and cauliflower
  3. Season with a good pinch of salt and leave to one side
  4. In a pan add 300ml of the white wine vinegar and the sugar
  5. Bring to the boil until the sugar has dissolved
  6. With the rest of the white wine vinegar add that to a separate mixing bowl and make paste with the other ingredients
  7. Once a paste is formed, add to the pan with the dissolved sugar and white wine vinegar and cook out on a low heat until it forms a thick paste
  8. If lumpy blend the mix until smooth
  9. Pour the mix over the vegetables, mix it up well and allow to cool down
  10. Tub up and put in the fridge

Keeps for upto 4/5 weeks in the fridge. 

To make the scotch egg weigh out 180g pulled pork, and pat out until you’ve made a flat disc. Place in the centre of the meat a soft boiled egg, and gently cover the egg with the pulled pork until you’ve formed a slightly larger looking meaty egg. Refrigerate until the meat is set, then panne (plain flour, whisked whole eggs, dried bread crumbs) and carefully place in a fryer at 180 degrees for 3/4 minutes, or until golden brown, pat excess oil off, and eat straight away with a good amount of your piccalilli.

Micro parsley and baby watercress from Nurtured in Norfolk goes lovely with this.

Ingredients

  • Pulled Pork
  • Pork Shoulder (2kg)
  • White Onion (1)
  • Carrots (4)
  • Garlic Bulb (1)
  • Celery (1)
  • Thyme (Small bunch)
  • Bay Leafs (3)
  • Apple Cider (2 pints)
  • Chicken Stock (1 pint)
  • Piccalilli
  • Broccoli (1 head)
  • Cauliflower (1 head)
  • Green Beans, finely diced (100g)
  • Carrots, finely diced (100g)
  • Red Onion, finely diced (1)
  • Courgettes, finely diced (2)
  • Pickling Mix
  • Caster Sugar (90g)
  • White Wine Vinegar (375ml)
  • English Mustard (1/2 tsp)
  • Whole Grain Mustard (1 tsp)
  • Ground Tumeric (1 tsp)
  • Plain Flour (30g)
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