Pork Recipes Spiced potted pork with pease pudding recipe

Date Published:

03/02/2009

The beauty of this dish is that it works with any leftover pork with a good bit of fat on it. Don’t cut corners with the additions - they’re crucial to the overall taste.

Watch the video of chef James Mackenzie preparing this recipe for spiced potted pork

1. Place the chopped cooked pork into a food processor with the goose fat, shallots, capers, cornichon, sage and seasonings. Pulse until a course pate consistency - if it is a little dry, add a little more goose fat.

2. Put the potted mixture into pots leaving ½ cm at the top. Spoon on enough melted goose fat to cover all the meat. Place in the fridge for at least 1 hour.

3. To make the pease pudding, boil the soaked split peas in the ham stock with the onion and bay. Cook until soft, strain and reserve the cooking liquor.

4. Place the cooked peas and onion and any bits of ham from the stock into food processor (make sure you take out the bay). Add 4 tbsp of smoked rapeseed oil and blitz until smooth. If the mixture is a little stiff add a bit of the cooking liquor until the right consistency - do not add salt to the peas as it has the salt from the ham stock. Put the pea mixture in the fridge until needed.

5. For the sticky apple reduce the apple juice and sugar to a caramel then add the chopped apple and boil for 2 minutes.

6. To serve, place the potted pork on a plate with some of the finely sliced smoked hock. Dress the plate with a spoon of the pease pudding, watercress, air dried ham, crispy crackling pieces, a drizzle of the smoked oil and a spoon of the sticky apple. Alternatively serve the potted mix in a large pot with some good chutney and fresh bread.

© James Mackenzie, The Pipe and Glass

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