Last week we got busy in the kitchen paying homage to National Apple Day which takes place today. We created a delicious apple inspired barrow in the café featuring homemade apple versions of pork pies, cookies, flapjacks, pies, and of course, toffee apples, all made with the best of British apples.
On the menu for October I have also added a favourite nose to tail dish of mine – crispy Old Spot pig’s head with piccalilli, crackling and apple and vanilla puree. I’ve previously done this recipe using just ham hock but I wanted to use the whole animal so decided to use pig’s head as well. I know many people are put off using these sort of cuts at home because they’re not used to cooking with them but it honestly couldn’t be simpler or more delicious. Here’s my recipe so you can try for yourself…
1 x pig’s head, cut in half
1 x ham hock
1 x leek, cut into 5cm disks
1 x peeled carrot cut in half
1 x peeled onion cut in half
2 x sticks celery cut in half
1/2 x bulb garlic
1 x bay leaf
10g x thyme and parsley
50g x chopped parsley
1dsp x whole grain mustard
1) Soak the ham hock and head overnight in water.
2) Put both joints of pork in a large pot, cover with cold water and bring to the boil.
3) Empty the water and cover again with cold water so they are covered by at least 10 cm. Add the parsley, thyme stalks and vegetables and bring to the boil. Once boiled turn down and simmer for 6-7 hours or until the meat falls from the bone.
4) Once done, take the meat out and allow to cool slightly. Meanwhile, pass the liquor and reduce by half.
5) Flake all the pork meat in chunks from the bone, mix with the mustard, seasoning and chopped parsley. Add a small amount of the liquor so that the mixture is slightly wet.
6) Set in a square baking tray in the fridge overnight until firm.
7) Divide into 10 portions. Cover in flour, dip in milk and egg and then roll in the breadcrumbs.
8) Deep fry and serve.