Cider Braised Belly Pork and Haggis Bon-Bons

22nd May 2020

Cider braised pork belly with haggis bon-bons

The recipe requires a process over two days in order to cider braise the pork belly, so much sure you allow enough time before you plan to cook this. It will be worth the wait!

 

Haggis Bon-Bons 

Ingredients

454g Simon Howie Original Haggis (available in Tesco and Sainsburys)
250g dried breadcrumbs
3 tbsp of flour
3 eggs, beaten
Vegetable oil

Method

Gently break up the haggis in a food processor by pulsing for a few seconds. Shape the haggis into individual balls, approx. 20-25g each.

Roll the balls in plain flour, dip in beaten egg mix and then coat in breadcrumbs. Repeat this step and cover with egg and breadcrumbs twice to ensure a good covering.

Ideally, cook in a deep fat fryer at 170°C or deep fry in a saucepan for approximately 2 minutes until golden brown.

Cider Braised Belly of Pork

Ingredients

454g Simon Howie Original Haggis (available in Tesco and Sainsburys)
250g dried breadcrumbs
3 tbsp of flour
3 eggs, beaten
Vegetable oil

Method

The preparation takes a little longer for this recipe so make sure you allow plenty of time to get your ingredients and start the process as these are split across two days.

 

Day 2

  1. wrap the pork and place on a board. Trim the uneven edges so that you have a neat sheet of meat. Cut the meat into 4 equal pieces and set aside until ready to cook. Lift off any bits of fat from the braising juices and tip what will now be jelly into a saucepan, then bubble down by about two-thirds until starting to become slightly syrupy. Add a few more drops of vinegar, to taste.
  2. Heat the oil in a large frying pan until hot, then turn the heat down. Add the pork to the pan, skin-side down – be careful as it has a tendency to spit. Sizzle the pork as you would bacon for 5 mins until the skin is crisp. Flip it over and cook for 3-4 mins until browned.
  3. Pop the broad beans into another pan, add peas and a touch of butter, warm them up on slow heat.
  4. On a separate pan start to sear your butternut squash, belly pork and hand dive scallops. When nice and brown serve as per picture with Bon-Bons and sliced radish

Day 1

  1. Heat oven to 180C/160C fan/ gas 4. Place all the ingredients except the pork and sunflower oil in a flameproof pan that will fit the pork snugly – a casserole dish is ideal. Season, bring everything to the boil then turn down the heat and slide the pork into the pan. The pork should be totally submerged – if it isn’t, top up with water. Cover the dish with a lid or tight tent of foil and place it in the oven for 3 hours undisturbed.
  2. When the pork is cooked, leave it to cool slightly in the stock. Line a flat baking tray with cling film. Carefully lift the pork into the tray and make sure you get rid of any bits of vegetables or herbs as they will end up pressed into the pork. Cover the pork with another sheet of cling film and cover with a flat tray or dish – the tray must be completely flat as any indentations will be pressed into the pork. Weigh the pork down with another dish or some cans and leave to cool in the fridge overnight. Strain the juices into a jug or small saucepan, cover and chill.

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