Kings Head, Bawburgh recipe using nurtured in norfolk’s micro cress, edible flowers, edible leaves, herbs, sea veg, pea shoots and micro/baby veg.
- Roughly chop up the vegetables for the pork shoulder, and put in a deep roasting tray
- Place the pork shoulder on top of the vegetables and season with salt and pepper
- Pour in the cider, chicken stock and add the thyme and bay leafs
- Cover with tin foil, and slow roast in a pre heated oven at 150 degrees, for 2 1/2 hours
- Once cooked remove from oven and put pork on a cooling rack, strain off cooking liquid and reduce by 1/4
- Shred the pork shoulder up and place in a bowl, add the reduced cooking liquid and check the seasoning
- Take small little florets from the broccoli and cauliflower, and place in a mixing bowl
- Fine dice the red onion, green beans, carrots and courgettes, add to the broccoli and cauliflower
- Season with a good pinch of salt and leave to one side
- In a pan add 300ml of the white wine vinegar and the sugar
- Bring to the boil until the sugar has dissolved
- With the rest of the white wine vinegar add that to a separate mixing bowl and make paste with the other ingredients
- 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
- If lumpy blend the mix until smooth
- Pour the mix over the vegetables, mix it up well and allow to cool down
- 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.