Suckling Pig Shoulder, Cider Poached Bramley Apples, Smoked Bacon Jam | Recipe by sousvidetools.com

Suckling Pig Shoulder, Cider Poached Bramley Apples, Smoked Bacon Jam

Suckling Pig Shoulder, Cider Poached Bramley Apples, Smoked Bacon Jam Recipes Suckling, Pig, Shoulder, Cider, Poached, Bramley, Apples, Smoked, Bacon, Jam, sunday, dinner, easy, sousvide, English, world,
  • COOK TIME: 12 Hours
  • PREP TIME: 1 Hour
  • DIFFICULTY: Medium
  • SERVES: 6-8

Ingredients

  • 1x2kg bone in suckling pig shoulder
  • 500mls duck or rendered pork fat

Cure

  • 75g kosher salt
  • 100g soft brown sugar
  • 2-star anise
  • 2 tbsp. roasted coriander seeds
  • ½ bunch thyme
  • 1 head of black fermented garlic
  • 2 tbsp. smoked paprika

Cider Poached Bramley Apples

  • 3 x Bramley apples -peeled – cored – large diced
  • 60g castor sugar
  • 2 tbsp. soaked black mustard seeds
  • 2 tsp chopped thyme
  • 2 tbsp. white wine vinegar
  • 100mls organic sweet cider

Bacon Jam

  • 450 g smoked bacon loin – small diced
  • 3 cloves smoked garlic
  • 2 cloves of fermented black garlic
  • 1 x medium of white onion
  • 3 tbsp soft brown sugar
  • 3 tsp tobasco
  • 2 shots of espresso coffee
  • 60mls cider vinegar
  • 60g maple syrup
  • 4 sage leaves
  • 200mls water

Method

  1. Preheat the water bath to 82 degrees
  2. In a blender add all the cure ingredients and pulse blend to a fine powder
  3. Rub the suckling pig shoulder with the cure, vacuum seal the shoulder and refrigerate for 24 hours
  4. Rinse the suckling pig with cold running water and pat dry
  5. Add the shoulder to a large pouch with the duck fat and seal
  6. In a preheated water bath or circulator cook for 12 hours
  7. Take the shoulder from the pouch, pat dry with kitchen paper place in a very hot oven to caramelize
  8. To make the Cider Poached Bramley Apples, mix the sugar, seeds, thyme, vinegar, and cider in a bowl
  9. Vacuum the apple dice with the prepared liquid, seal and cook in a pre-heated water bath or circulator at 68 degrees until tender to the touch
  10. For the bacon jam, in a non-stick pan fry the bacon dice until golden brown and crisp
  11. Add the sliced onion, garlic and sage until the onion is translucent
  12. Add the remaining ingredients and simmer until the water is evaporated leaving a sticky jam
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