Slow braised shoulder of pork

Quail Scotch egg, pomme purée, leek, apple sauce

The Recipes / Meat

The Bell at Skenfrith, Monmouthshire

2kg pork shoulder, boned & rolled
500ml apple juice
500ml local cider (Apple County is our favourite)
Fresh sage, chopped
Fresh thyme, chopped
5 large potatoes, peeled, chopped & boiled
2 leeks
2 medium apples
3 quail eggs
50g black pudding
100g sausage meat
200g butter

Serves 6

To slow braise the shoulder, place it in a deep roasting pan. Pour in the apple juice and cider, keeping back a tablespoonful of the latter for the apple sauce. Add some chopped thyme and sage and reduce. Cover the pan with tin foil and place in the oven at 170° C for 2½ hours.

Remove from the oven and place on a tray to drain and cool. Sieve and skim the liquid into a pan and reduce to about a quarter. Shred the cooled pork into a bowl, season, and add some of the reduced apple cider liquid. Press into a large loaf tin lined with baking paper and cover with foil with a heavy object on top to press it down. Leave in the fridge for an hour, then remove and cut into squares. Peel the outer leaves and cut off the green ends of the leeks. Wash, cut into quarters, and finely dice, then sweat off in a large knob of melted butter with a pinch of salt.

Peel and dice the potatoes, cover with cold water and boil for mashing. Drain and pass through a mouli, adding some previously melted butter and a pinch of salt.

Peel, core and dice the apples for the sauce. Melt a knob of butter in a saucepan with a tablespoon of caster sugar and the retained cider. Cook the apples until soft, then blend.

Add the quail eggs to a pan of boiling water, cook for 2 minutes, then remove, rinse with cold water and peel. Mix the sausage meat and black pudding with a pinch of salt and pepper. Cover the quail eggs with the sausage mix then roll in the breadcrumbs. Cook in a deep fat fryer at 180°C for 2 minutes, then cool and halve before serving.