Pork Recipes Slow braised hand of pork

Date Published:

03/02/2009

Chef David Colcombe shows us how to use the hand pork cut, which is so often limited to use in processed meats. With this braised dish he shows the hand is a worthy cut in its own right.

Watch the video of David preparing the slow braised hand of pork recipe

1. Tie the pork with string (or ask butcher), then season and seal pork in a pan, take out and add mirepoix to pan. Sweat and deglaze the mirepoix with stock, then place pork back into the pan. Braise at 120°C for 12-16 hours in the oven.

2. When cooked, take the pork out of the stock and let it cool. While still warm, place it on some clingfilm and roll tightly into a cylinder shape. Chill in the fridge.

3. To make the polenta, bring milk to the boil. Add the polenta, whisk and cook out. When it is cooked, finish with double cream and Parmesan. Season.

4. Peel the quince, cut into quarters and de-seed. Bring the spices, sugar and water to the boil, place the quince into the liquor and poach gently until tender. Take out when cooked and keep to the side.

5. For the garnish, wash the kale and peel the baby vegetables. Blanch in boiling water and set aside for serving.

6. To make the sauce, pass cooking liquor from the pork and reduce by half. Finish with double cream and chopped parsley.

To serve

1. Slice the pork into 3mm slices. Seal in a hot pan and colour. Place in oven for 12–15 minutes to heat through. Sautee kale and vegetables in butter separately.

2. Serve the pork on top of the kale garnish with vegetables and polenta, and finish with the sauce on the pork. Serve the remaining sauce in a jug.

© David Colcombe, Opus Restaurant

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