Chef's Christmas Recipes - Trio of spiced and half smoked pork, Croes Howell, Nr Rossett

By Cheshire Life on December 17th 2011

Trio of spiced and half smoked pork with butternut squash fondant (serves 8–10)

Ingredients

2kg Pork belly, boneless

3 Pork tenderloins, trimmed

500g Smoked pancetta, whole

For the marinade:

1 Bottle of rose wine

1lt Light veal stock,

250g Honey,

3 Cinnamon sticks,

1 tbsp Fenugreek,

1g Saffron powder,

2 tbsp Sechuan pepper,

4 Birdseye chillies,

5 Star anise,

3 Bay leaves,

2 Oranges cut in quarters

For the garnish:

3 Large butternut squash,
6 Carrots,
6 Parsnips,
3 Large potatoes,
250g Butter,
1lt vegetable stock,
3 sprigs of thyme,
1 bayleaf,
1 Clove of garlic,
50g Caster sugar

Method

1. Mix all marinade ingredients with pork in a deep tray and refrigerate
for 48h, turning every 12h.

2. Line a roasting tray. Place the belly skin side down and position the
pancetta on top. Refrigerate the tenderloins. Add marinade then cover
with baking parchment and seal with tin foil.

3. Place in a preheated oven at 160oC and cook for 3-4hrs.

4. Cool, uncovered, at room temperature. Set the pancetta aside and
use a flat tray with weights to press the belly. Refrigerate. Once cold,
remove the fat from the cooking liquor and heat in a saucepan.

Meanwhile portion the belly and pancetta into triangles or slabs. Sieve
the liquor through a fine chinois and reserve.

5. Peel and wash all ingredients. Cut the top of the butternut squash into
barrel shape and place in a deep roasting tray lined with baking
parchment.

6. Cover with vegetable stock, 150g of butter, the thyme, bay leaf and
garlic. Cover with parchment and place in a preheated oven at 180oC
for approximately 40min or until the centre of the squash is soft.

7. Cut the carrots and parsnips and place in separate pans with lids,
adding 25g of sugar, 50g of butter and ½ cup of water in each. Cook
on low heat mixing occasionally until liquid is reduced and vegetables
start to caramelise.

8. Thinly slice the potatoes and rinse with cold water, drain and dry.
Deep fry at 180oC until golden brown, dry on kitchen towel.

9. Use a frying pan to seal and brown the tenderloins, place on a tray
in a preheated oven at 180oC to roast 6–8min.

10. Sear the belly and pancetta and heat in the oven, along with the
squash. Leave the tenderloins to rest 2min before carving.

11. To serve, put the butternut squash in the centre, carrots and
parsnips on top and arrange the meats on the bottom.

Pour the sauce on the meat and squash. Put the chips on top
of the squash.Garnish with micro coriander leaves.

Croes Howell, Nr Rossett, Wrexham LL12 0NY
0800 877 8004/01244 570 570
enquiries@croeshowell.com

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