Velvet Magazine March 2017

Food
Photography by Phil Morley for Suffolk Feast:
One County, Twenty Chefs, published
by Feast Publishing
Fancy cooking up a
storm at home? Try
this delicious loin and
shoulder of pork with
pear, spring onion
and pomme purée
courtesy of
Phil Skinner, chef at
The Northgate,
Bury St Edmunds
The Northgate… At Home!
INGREDIENTS:
• 100g of pork loin per person
• 1 shoulder of pork
• 2 litres of good quality beek stock
• 500g mirepiox (carrot, celery, onion
and leek roughly cut)
• 75g tomato puree
• 1 bottle of red wine
• 1 baby pear peeled, cooked seeds
removed
• 1 spring onion
• 200g of cooked potato
• 50ml of double cream
• 50g butter
• 1 spring cabbage leaf
• Pork skin
The Northgate
Northgate Street, Bury St Edmunds
IP33 1HP. Tel: 01284 339604
www.thenorthgate.com
METHOD:
• Trim all the sinew from the loin and pan fry in a hot pan until all sides are coloured.
Place in the oven for 3-4 minutes, then allow to rest. Reheat under the grill before
serving.
• Fry the pork shoulder in a heavy bottomed pan until brown on each side. Remove the
shoulder and add the mirepoix to the pan. Cook this until all of the veg has browned.
Add the tomato purée and red wine, then reduce this until nothing is left. Add the
shoulder back to the pan and pour over the stock.
• Cover and place this in the oven for 5 hours at 140°C until the meat is fully cooked
and falls apart easily. Take the meat out and pick though to remove all fat and sinew,
then roll this. Pass the liquor and use this to heat the shoulder back up and as a jus for
the dish.
• The baby pears once cooked and de-seeded, cut in half and caramelise them in a
hot pan with some sugar. Blanch the spring onion in salted water and colour in some
foaming butter. Simply blanch the spring cabbage leaf.
• For the pomme purée, heat the cream and butter in a pan and reduce it slightly. Add
the dry cooked potato. Mix this and season.
• For the pig skin in the restaurant, we cut this finely in strips and place in between two
trays in the oven for about 20 minutes at 180°C.
Velvet Magazine | March 2017 17