Noels Pork Plate

Roast Fillet of Pork Wrapped in Cured Black Back Bacon

Confit Belly of Pork– Braised Pork Cheek & Shoulder

Black Pudding Fritter – Caramelised Apple Puree & Cider Jus

This recipe was showcased by Noel McMeel, Lough Erne Resort at the 2016 Balmoral Show.

Difficulty medium
Preparation Time 30 mins
Cooking Time 30 mins
Servings 4
For the Pork
  • 1 Pork fillet
  • 4 slices Pancetta
  • 1 Pork belly
  • 6 sprigs Rosemary
  • 6 sprigs Thyme
  • 6 cloves Garlic
  • 2 Pork cheeks
  • 300gPork shoulder
  • 1 Onion
  • 4 Garlic
  • 4 Bay
For the Black Pudding
  • 150g Black pudding
  • 50g Trim from shoulder
  • Streaky bacon
For the Caramelised Apple Puree & Apple Snow
  • 20 ml Hazelnut oil
  • 5ml Cider reduction
  • Malto dextrin
  • Seasoning
  • 4 cooking apples
  • 300g sugar
Cider Jus
  • 2 pts Brown chicken stock
  • 1 Onion
  • 1 Carrot
  • 1 stick Celery
  • 2 cloves Garlic
  • 2 Bay
  • 1 sprig Thyme
  • ½ pt Cider

Main Instructions
  1. Trim fillet and wrap with slices of the pancetta
  2. Roll tightly in Clingfilm and steam for 7 mins, then pan fry
  3. Remove the rib bone from the belly and place on a tray with the garlic and herbs
  4. Cook @76oc for 12 hrs
  5. Chill to cut before sealing on a frying pan and bring to temperature in oven
  6. Remove the outer grisle from the cheeks/shoulder and seal off with the onions, garlic and bay
  7. Place into vac pac bags and sous vide @ 84oc for 8hr
  8. When remover from water bath and tender take out of bags and chill
  9. Cut the shoulder into bars and the cheeks in half, reheat in the gravy before serving
For the Black Pudding Instructions
  1. Break up the black pudding with the shoulder trim and reform into a log
  2. Place the bacon onto Clingfilm and roll around the pudding
  3. Roll tightly in Clingfilm before portioning
  4. Bring to temperature in the oven 170oc for approx 9 mins depending on size
For the Caramelised Apple Puree & Apple Snow Instructions
  1. Peel and roughly chop the apples and place into a sauce pan with sugar and water
  2. Cook until broken down and well caramelised
  3. Blitz, season and pass
  4. Combine the cider reduction with the oil then add in the malto till the mix turn to a snow like texture
  5. Season
Cider Jus Instructions
  1. Brown off all vegetables in a heavy based sauce pan and deglaze with cider
  2. Add in the herbs and reduce by half then the chicken stock
  3. Bring down to correct consistency
  4. Season and pass
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