Thee Wee Pigs
I’ve been under a rock for a while, so I had to come back to the blog with a cracker – sort of like Kasabian’s recent album… Tasty!
Pork on Pork on Pork.
Not a bad combo! I’ve my youngest brother to thank for putting these flavours together… this wee recipe stuffs Hannan Meats’ pork fillet with SculleryMade Black Lava and wraps it all up with Hannan’s Guanciale for a spiced, crispy, juicy triple-pork dish that’s easy to prepare and takes less than an hour to roast!
Our SculleryMade Black Lava is a chilli black pudding so it has a kick of heat to it. It’s also got coffee, cocoa and smoked paprika in the recipe so it adds a smokey, roasted element to the dish. If you can’t get your hands on our puds, you could use another black pudding and add a teaspoon each of cocoa powder, fresh coffee grounds, smoked paprika and a freshly chopped bird’s eye chilli, well-mixed together to stuff the fillet.
While cooking, the meat releases a mixture of spiced, salty, chilli juices which can be added to a Bramley apple juice reduction for a spicy, tart sauce to serve with the pork. We’ll have new season potatoes on our plates now and using this potato, pea and pudding recipe you could whip up a tasty side-dish to serve alongside these thee wee pigs! Enjoy!
Thee Wee Pigs
Ingredients:
300g Hannan’s Pork Fillet
120g SculleryMade Black Lava
100g Moyallon Guanciale
1 Shallot, chopped
1 Tablespoon Panko Breadcrumbs
Method:
Preparation Time: 5 minutes
Cooking Time: 50 minutes
Method
Using a sharp knife, remove any silver skin from the fillet (this doesn’t dissolve when the tenderloin is cooked, so it needs to be trimmed away)
Slice the fillet long ways from end to end to form a pocket.
Mix the pudding, shallot and breadcrumbs well until the pudding softens and the ingredients are evenly mixed using it to stuff and fill the pocket in the fillet.
On a large piece of tinfoil, create a diagonal shaped lattice of guanciale.
Place the stuffed fillet along one edge of the lattice and using the tin foil to roll the fillet, cover the opening of the pocket with the lattice .
Fold the tinfoil around the meat to seal into a tight parcel and cook at 180°C for 40 minutes.
Fold back the tinfoil to uncover the guanciale and cook at 180°C for a further 10 minutes to crisp the guanciale.
Serve in your favourite company with a glass of Mac’s Armagh Cider (Dry)!
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SculleryMade produces artisan goods using quality, local ingredients in Belfast. For recipe ideas using local ingredients check out our blog http://scullery-made.com
For local artisan ingredients that inspire our blog, visit the Farmer’s market at The Inns, Inns Market on the 1st Saturday of every month at BT8 7HN!
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Contact: Caoimhe@scullery-made.com
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