Peta de cerdo al vacío con repollo hispi y manzanas

Ingredientes

• 1.4 kg pork shoulder
• 14 g of salt
• 1.2 kg pork bones
• 800 ml of chicken stock
• 400 g of pork trimmings
• 400 ml of white wine
• 200 g of button mushrooms, sliced
• lemon zest, 1 piece
• 1 lemon juice
• 1 garlic clove
• 1 sprig of fresh thyme
• 1.2 g of xanthan gum
• 1 tsp chardonnay vinegar
• 1 pinch of black pepper
• 1 hispi cabbage
• 10 ml of white wine vinegar
• 20 ml of duck fat
• 500 g of Bramley apple, peeled, cored and sliced
• 25 ml of olive oil
• 1/2 tsp lemon juice
• 200 g of celeriac, peeled and sliced
• 200 ml of milk
• 1 pinch of salt
• 1 tsp cider vinegar
• 2 Redlove apples, sliced
• 125 ml of lemon juice
• 250 ml of water
• 250 ml of sugar
• 8 baby parsnips

Preparación

1. 1

   Preheat a water bath to 70°C

2. 2

   Remove the bone from the pork shoulder and season the meat with the salt. Wrap in cling film to create an oblong shape then transfer to a vacuum bag and seal

3. 3

   Cook the pork in the water bath for 12 hours, then chill overnight in the fridge

4. 4

   Preheat a water bath to 88°C

5. 5

   To make the apple purée, place the sliced apple, celeriac and olive oil in a vacuum bag and seal in a chamber sealer. Cook in the water bath for 30 minutes, then transfer to a blender and add the lemon juice, salt, vinegar and milk. Blitz to a smooth purée and set aside

6. 6

   Preheat the oven to 180°C/gas mark 4

7. 7

   To make the pork sauce, roast the bones in the oven until golden brown. Bring the chicken stock to the boil, add the pork bones and cook for 1 hour. In a separate pan, bring the white wine to the boil and simmer for 10 minutes

8. 8

   Meanwhile, fry the pork trimmings in a large saucepan until caramelised, then drain in a colander to remove the excess fat. Strain the chicken and pork stock into a clean pan and add the pork trimmings, button mushrooms and garlic. Simmer gently for 1 hour

9. 9

   Pass the sauce through a fine sieve and skim well to remove any fat that rises to the surface. Thicken with the xanthan gum and season with salt, pepper, lemon juice and vinegar. Add the thyme sprig and lemon rind to the sauce and leave to infuse for 20 minutes

10. 10

    Chiffonade the hispi cabbage and heat the duck fat in a saucepan. Sweat the cabbage in the fat until tender and cooked through, season with salt to taste and add the vinegar

11. 11

    For the red apples, mix together the sugar with the water and lemon juice in a saucepan. Add the apples, bring to the boil and cook for 4 minutes. Remove the apples and leave to cool

12. 12

    Cook the parsnips in boiling salted water for 3 1/2 minutes

13. 13

    Preheat a water bath to 62°C

14. 14

    When ready to serve, place the pork back in a vacuum bag and seal. Reheat for 15 minutes in the water bath, then drain and crisp the skin on a non-stick frying pan. Insert a metal skewer into the pork after crisping to ensure it is warm all the way through

15. 15

    To serve, carve the pork shoudler into individual portions and spoon a mound of hispi cabbage onto each plate. Place a piece of pork on top, add 2 pieces of apple to each plate and add dot of purée on the side. Pour over the sauce and serve with the parsnips on the side