Pork Recipes by Hugh Fearnley Whittingstall

Brined Ham
2 ltr water
600g salt
6 juniper berries, lightly crushed
1 tsp white peppercorns
A couple of cloves
A couple of whole, dried chillies or 1tsp chilli flakes
A couple of bay leaves
A 4.5kg- 9kg half or whole leg of pork
For boiling:
A couple of bay leaves
A small glass of cider
Pour the water into a large pan and warm up. Tip in the salt and aromatics and stir
until the salt has dissolved completely. Pour the brine into a large plastic container
and cool then refrigerate until chilled.
Place the ham in the brine and weight it down to ensure it is completely submerged.
Cover and leave in the coolest place you can find for 3 days minimum, 4 days
maximum per kilo.
Take the ham out of the brine and soak in plenty of fresh, cold water for 24 hours.
Drain and weigh the ham.
Place the ham in a pan with more fresh, cold water and bring to the boil. On boiling,
empty the water and replace with more fresh, cold water, bay leaves and a glug of
cider. Leave to simmer for about 20 minutes per 500g; allow the ham to cool in the
cooking liquid.
Remove the ham from the water once cool and refrigerate.
Faggots
Ingredients:
250g fresh pigs liver
250g fatty pork scraps
1 fresh pigs heart, split in half and rinsed
100g ham or bacon scraps
100g fresh breadcrumbs
1 onion, finely chopped
Salt
Freshly ground white pepper
tsp Mace
1 tsp cayenne pepper
1 tsp all spice
a handful of chopped fresh parsley
a few sage leaves, finely chopped
small sprig of rosemary, finely chopped
small chopped red chilli (or dried chilli)
Caul fat or streaky bacon for wrapping (optional)
Method:
1. Preheat the oven to 180C/350F/Gas Mark 4.
2. Roughly chop then coarsely mince all the meats and combine in a bowl.
3. Add the breadcrumbs, onion, herbs, spices and some salt and pepper and mix
together thoroughly
4. Shape mixture into six balls.
5. Wrap each in a square of caul fat. Cut it large enough to overlap - it will bind on
itself to hold the faggots together.
6. If youre using streaky bacon, stretch each rasher with the back of a heavy knife,
making them as long and as wide as possible (approximately two per faggot).
7. Flatten the balls slightly and place on a baking sheet or in an ovenproof dish into
which they fit snugly and roast for 50 to 60 minutes, basting once or twice.
Pork Sausages
Sausage casing, 23 metres
Free-range or organic pork shoulder, 500g, minced
Free-range or organic pork belly, 250g, minced
Fine dried breadcrumbs, 25g (optional)
Salt (start with 1 heaped teaspoon)
Sage leaves, 16
Black pepper
White pepper if you have some
Nutmeg or mace, a good grinding or 1/4 teaspoon
A little oil for frying
2 large bowls, wooden spoon, sharp knife, chopping board, teaspoon, frying pan, a
wide-necked funnel (hardware shops sell cheap ones), something to act as a plunger to
push the meat down the neck of the funnel (the handle of a rolling pin, perhaps), clean
string, scissors, an assistant (sausage making is much easier and far more fun when
there are two of you)
1. Put one of the large bowls in the sink and fill it with cold water. Drop the length of
casing into it. Find one of the ends and hold it close under the cold tap. Turn the tap
on a little. Youll see the water run in and the skin will gradually swell as the water
travels down, so it looks like a long, curly snake an amazing sight! Keep running the
water through the casing for a minute or two and then leave the casing to soak in the
bowl of water while you make the sausage meat.
2. Put all the minced pork in the other large bowl. Add the breadcrumbs if you are
using them (a small amount is good for the texture of the sausage), then add the salt
and stir well with the wooden spoon.
3. Chop the sage leaves and add them to the mixture with some pepper and nutmeg or
mace.
4. Before you start going into sausage production, make a little cake of a couple of
teaspoons of the sausage meat and fry it for a couple of minutes on each side until
cooked through. Taste it for seasoning do you need more herbs, more salt, more
pepper?
5. Now to fill the sausages. Take the casing out of the water and slide your fingers
down it to push out any water trapped inside. Find one end of the casing and draw it
over the spout of the funnel. Gather up all the casing over the spout (rather like
putting a legwarmer on over your foot), leaving a little bit of the casing overlapping
the tip of the funnel.
6. Take a spoonful of the sausage meat and push it down through the neck of the
funnel. When the meat appears in the tip of the casing, tie a piece of string around the
bottom to pinch it closed (if you tie the casing closed before you put the meat in,
youll get a big bubble of trapped air).
7. Take it in turns with your assistant to keep pushing the sausage meat through the
funnel and into the casing, which will slide off the spout of the funnel as it fills up
with meat. Try not to make the sausages too thick and fat or theyll burst when you
twist them into lengths. Its difficult to make them really even at first and youll
probably find that the end of your string of sausages is a bit more professional looking
than the start.
8. When youve used up all the sausage meat, youll need to twist the filled casing
into individual sausages unless youre going to cook the sausage in one big coil like
a Cumberland sausage. Starting at the tied-up end, gently pinch the casing and twirl
the sausage clockwise every so often, so that you get a classic string of sausages,
like something out of a cartoon. Then find the middle of the string (roughly) and start
twisting opposite sausages into pairs (see the picture). There is a clever butchers
way of twisting them into bunches of 3, but its too hard to explain!
9. When you get to the end, tie it up with string and snip off any remaining casing.
Hang up the sausages somewhere cool and airy for a few hours and then either cook
them straight away or, better still but youll need unbelievable patience, put them on
the bottom shelf of the fridge overnight to let the flavour settle.
10. When you want to cook your sausages, heat a little oil in a frying pan over a low
heat. Fry the sausages fairly gently, turning them every few minutes so that they
brown all over without burning. They should cook gently for at least 15 minutes,
depending on their thickness; cut one open to make sure they are cooked all the way
through.
Rillons of Pork Belly

Rillons of pork belly
Ingredients:
500-750g pork belly, ideally from the thick end, ribs removed
3 -4 tbsp of pork fat (lard)
3 4 cloves of garlic
3 sprigs of fresh thyme
Flaky sea salt
1 glass of water
1 glass of red wine
Method:
1. Preheat the oven to 200C/400F/gas mark 6.
2. Cut the pork belly into strips and then into thick chunks. Heat some lightly
seasoned lard in a heavy-bottomed frying pan, then add the pork, browning
thoroughly on all sides so its quite dark and wonderfully caramelised.
3. Transfer the pork to a roasting dish. Add crushed garlic cloves (in their skins), add
the thyme and a good sprinkling of flaky sea salt. Pour the fat from the frying pan
over the top and add the water and red wine to create a cooking liquid.
4. Bring to a gentle simmer on the hob before placing in the oven for 30 minutes, and
turn them every 8 minutes or so. Lower the oven temperature to 150C/300F/Gas Mark
2 and cook for a further 1 hours or so, until the flesh is very tender.
5. Serve hot, with creamy mashed potato and cabbage, or cold as a tasty lunch with
bread and butter and dill pickled cucumbers.
Roast Stuffed Pork Belly

Roast, stuffed pork belly
Ingredients:
500-750g pork belly (de-boned and trimmed)
150g fresh breadcrumbs
Handful of freshly chopped sage
Freshly ground black (or white) pepper
Worcester sauce
Method:
1. Preheat the oven to 220C/425F/Gas Mark7.
2. Score the outer skin of the pork belly (for crackling) with a sharp knife.
3. Mix the breadcrumbs, sage, pepper and a little Worcester sauce together for the
stuffing and spread the mixture on the inside of the belly
4. Roll up the belly and tie the securely with kitchen string. Place in a roasting tin.
5. Roast for 15-20 minutes, then reduce the oven to 170C/325F/Gas Mark3 and cook
for a further 1 hours.
Roast Belly of Pork with Apple Sauce

Serves about 8
Ingredients:
The thick end of the belly (last 6 ribs)
Fresh thyme leaves
Salt and freshly ground black pepper
For the apple sauce:
34 large Bramley apples
A squeeze of lemon juice
Grated zest (no pith) and juice of 1/2 orange
12 tablespoons caster sugar (to taste)
Method:
Score the skin of the belly with a sharp knife (a Stanley knife is surprisingly handy) and
rub with salt, pepper and fresh thyme leaves, getting the seasoning and herbs right into
the cracks. Roast in a hot oven (220C/Gas Mark 7) for 30 minutes, then turn the oven
down to 180C/Gas Mark 4 and cook for roughly another hour, until the juices run clear
when the meat is pierced with a skewer and the crackling has crackled to an irresistible
golden brown. If the crackling is reluctant, whack up the heat again, as high as you like,
and check every few minutes till it's done.
To make the sauce, peel, core and slice the Bramleys, tossing them with the lemon juice
as you go. Put them in a pan with the orange zest and juice and a first sprinkling of sugar.
Cook gently until the apples break up into a rough pure, then check for sweetness and
adjust to your taste. Keep warm (or reheat gently to serve).
Remove the crackling from the pork before carving, then cut the joint into thick slices.
Serve each person one or two slices with a good piece of crackling, and bring the apple
sauce to the table. I like to serve this with mashed potatoes, not roast, as there's already
plenty of fat and crispiness on the plate. Some simple, lightly steamed greens such as
Savoy cabbage, spinach or curly kale, will help to ease your conscience as you lap up the
lard.
Chinese Style Pigs' Trotters

Serves about 8.
Ingredients:
2-3 tbsp sunflower or ground nut oil
6 pigs trotters
Knuckle of pork
About 4 or 5 thumbs of fresh ginger
3 - 4 large cloves of garlic
400ml organic apple juice
75ml organic soy sauce
40ml organic cider vinegar
20g unrefined caster sugar
2 large, whole, fresh red chillies
Freshly ground black pepper
To serve: Fine noodles and wilted greens; chard is particularly good with this dish
Method:
Heat the oil over a medium-high heat in a large, heavy-bottomed saucepan. Brown the
trotters and knuckle of pork, turning to ensure they are evenly browned all over. Dont
overcrowd the pan, as youll steam the meat instead of browning it you may need to
brown the meat in batches.
2. Break off one thumb of ginger; peel it and slice it thinly. Peel the rest and grate it.
Peel the garlic and crush 2-3 of the cloves; finely slice the remaining one.
3. Add the ginger and garlic to the meat and stir everything together. Next, add the apple
juice, soy sauce, cider vinegar, sugar and enough water just to cover.
4. Finally, add the whole red chillies and a few grinds of black pepper, bring to the boil
and then lower the heat and cook on a low simmer for 1-1.5 hrs. The trotters should be
really tender and the sweet-and-sour sauce nicely reduced. Taste and adjust seasoning if
necessary. Serve with fine noodles and wilted greens.

Pork Recipes by Hugh Fearnley Whittingstall

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Pork Recipes by Hugh Fearnley Whittingstall

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Brined Ham

Rillons of Pork Belly

Roast Stuffed Pork Belly

Roast Belly of Pork with Apple Sauce

Chinese Style Pigs' Trotters

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