Mixed grill of pork with crab apple sauce

Mixed grill of pork with crab apple sauce

By
From
Hix Oyster & Chop House
Serves
4
Photographer
Jason Lowe

A few years ago I bought some lovely metal skewers from my favourite cookshop in Paris – E Dehillerin in rue Coquillière. They are perfect for this robust pork dish, which we serve on bespoke wooden boards with grooves to catch the juices.

This recipe involves lots of different bits of the pig, but you can really use whatever cuts and offal you fancy. It’s a great way to cook rare breed pork from farms that sell their meat by the quarter beast, as Richard Vaughan of Huntsham Farm in Herefordshire does with his Middle White pork.

Of course, you can always cook some pork crackling to add to the boards. If you haven’t got access to crab apples then make the sauce with Bramleys instead.

Ingredients

Quantity Ingredient
150g minced pork
100g black pudding, finely chopped
salt
freshly ground black pepper
200-250g pork loin fillet or tenderloin
200-250g shoulder or neck fillet of pork
2 pig’s kidneys, trimmed
150g pig’s liver
vegetable oil, for brushing
a generous knob butter
a few sprigs rosemary

For the crab apple sauce

Quantity Ingredient
300-350g crab apples
1 tablespoon caster sugar, or more to taste

Method

  1. First make the crab apple sauce. Remove the stalks from the apples and wash them well. Put them into a heavy-based saucepan with 1 tablespoon sugar, cover and cook for 10–15 minutes, stirring every so often until the apples are soft. If there’s a lot of liquid, remove the lid and boil rapidly until it dries out enough, taking care that it doesn’t splatter. Transfer to a bowl and taste for sweetness, adding a little more sugar if needed. Spoon into individual serving bowls and let cool to room temperature.
  2. In a bowl, mix the minced pork with the black pudding and season well with salt and pepper. Divide into 4 portions, flatten and shape into patties. Cover and place in the fridge. Cut the pork loin into 4 similar-sized chunks; do the same with the pork shoulder, kidneys and liver. Season all of the meat.
  3. Heat a ridged griddle pan or heavy-based frying pan and lightly oil it. Cook the pork patties and pieces of meat and offal in batches as necessary, for about 3–4 minutes on each side, keeping them slightly pink. The liver and kidney will need less time, just 1–2 minutes.
  4. Heat the butter and rosemary in a separate pan until foaming and remove from the heat. Thread the meat onto skewers or simply arrange on warmed plates. Trickle the butter over the meat and serve, with the crab apple sauce.
Tags:
Hix Oyster & Chop House
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again