Home > Recipes & Trends > Gloucestershire Old Spot with Garden Herbs & Galbani Ricotta

  • Ingredients

    • 4 x 100g Pork Loin

    • 40g Olive Oil (for Pork Loin)

    • 8 sprigs Rosemary (for Pork Loin)

    • 50g President Unsalted butter (For Pork Loin)

    • 4 Cloves Garlic (For Pork Loin)

    • To Taste Seasoning (For Pork Loin)

    • 4 x 80g Pork Cheek (trimmed)

    • 2 Onion (For Pork Cheek)

    • 2 Carrot (For Pork Cheek)

    • 2 Sticks Celery (For Pork Cheek)

    • 2 Garlic cloves (For Pork Cheek)

    • 200g White chicken stock (For Pork Cheek)

    • 200g Brown Chicken stock (For Pork Cheek)

    • 250g Beef stock (for Pork cheek)

    • 30g Olive Oil (For Pork Cheek)

    • To taste Seasoning (For Pork Cheek)

    • 30g Olive Oil (for Onion puree)

    • 2 Onions (for Onion puree)

    • 100g Brown Chicken Stock (for Onion puree)

    • To taste Seasoning (for Onion puree)

    • 10g Mint (for Salsa)

    • 10g Basil (for Salsa)

    • 10g Parsley (for Salsa)

    • 10g Capers (for Salsa)

    • 10g Wild Garlic (for Salsa)

    • 100g Olive Oil (for Salsa)

    • To taste Seasoning (for Salsa)

  • Method

    • 1 De-bone the loin, remove all excess fat and roll tightly in cling film. Portion and marinate with olive oil, rosemary and garlic for 24 hours. Remove cling film, sear in a hot pan and roast in the oven for approximately 6 minutes. Finish with butter, rosemary and garlic. Rest for 4 minutes before slicing.

    • 2 Remove sinew form the cheeks and cut each in half. Braise in a mirepoix with red wine and white chicken stock. Once soft remove from the pan. Pass the bracing stock and reduce. Add a small amount of beef stock and continue to reduce until a jus like consistency. Pan fry the cheeks, then glaze in their own braising sauce until sticky.

    • 3 Roughly chop onions. Cook off on a high heat until a consistent golden brown colour. Then add a small amount of chicken stock and blend until smooth. Season.

    • 4 Combine, mint, basil, parsley, capers, wild garlic and olive oil. Blend and season.

    • 5 Garnish with steamed kale, broad beans, toasted seeds and pea shoots.