Photo: Sam Loyd
Slow roast pork shoulder with black pudding purée, creamed cabbage and rich cider sauce
50 ingredients
Serves 4
openrecipes
Estimated Nutrition (whole recipe, rough)
1490
Calories
92g
Protein
71g
Fat
123g
Carbs
Counts 20 of 25 ingredients — the other 5 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 20 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Duck | 100g cooked with skin | 337 |
| Pork | 100g cooked | 242 |
| Chicken | 100g cooked | 165 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Apple | 1 medium (182g) | 95 |
| Apple Juice | 1 medium (182g) | 95 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Savoy Cabbage | 1 cup shredded (89g) | 22 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Celery | 1 stalk (40g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Sage | 1 tsp ground (0.7g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Syrup | not in our table | 0 |
| Water | not in our table | 0 |
| Prune | not in our table | 0 |
| Pudding | not in our table | 0 |
| Cider | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- , to taste salt
- , to taste sugar
- 1 x 4kg pork shoulder
- duck fat (enough to cover the pork shoulder
- 2 Braeburn apples
- 2-3 tbsp stock syrup (made by dissolving sugar in an equal amount of water)
- 8 prunes
- , to taste salt
- , to taste sugar
- 1 x 500g/1lb 2oz piece pork belly
- duck fat (enough to cover the pork belly
- 120g/5oz pork fillet
- 80g/3oz black pudding
- 1 free-range egg
- 80g/3oz double cream
- salt and freshly ground black pepper
- 2 x 550g pork fillets
- salt and freshly ground black pepper
- 6 slices Parma ham or prosciutto
- 4 Braeburn apples
- 200g/7oz black pudding
- salt and freshly ground black pepper
- 1 shallot
- 1 stick celery
- drizzle olive oil
- 500g/1lb 2oz, chopped pork
- 250ml/9fl oz English cider vinegar
- 2 litres/3 pints 5fl oz brown chicken stock
- 4 sprigs fresh sage
- 1 head garlic
- 10 peppercorns
- 500ml/1 pint fresh Granny Smith apple juice
- 330g/11fl oz Braeburn apples
- 170g/6oz shallots
- drizzle olive oil
- 500ml/1 pint white chicken stock
- 100ml/4fl oz double cream
- salt and freshly ground black pepper
- 6 round shallots
- 1 sprig fresh thyme
- 2 cloves garlic
- 50ml/2fl oz olive oil
- 2 large Maris Piper potatoes, peeled
- 50g/2oz potato
- , for frying vegetable oil
- 1 Savoy cabbage
- 300ml/10fl oz double cream
- commercial vacuum-pack bags and machine
- foam machine
- Japanese potato
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes