Stuffed Saddle of Suckling Pig, Smoky Pomme Purée, Crubeens and a Crispy Pig’s Ear Salad

Ingredients

• 250ml/9fl oz dry white wine
• 2 litres/3½ pints ham stock
• 2 bay leaves
• 3 pig’s ears
• 4 pig's trotters
• 2 ham hocks
• 200g/7oz pig’s liver
• 200g/7oz black pudding
• 5 pickled walnuts, chopped
• 2 tbsp finely chopped fresh thyme
• 2 tbsp finely chopped fresh parsley
• 25g/1oz rolled oats
• 1 tsp mustard seeds
• sea salt and freshly ground black pepper
• 1 tbsp fennel seeds
• 1 boned saddle of suckling pig
• 2 tbsp olive oil
• reserved trotter meat, shredded
• reserved ham hock meat, shredded
• 1 tbsp finely chopped fresh thyme
• 1 tbsp finely chopped fresh parsley
• 1 tbsp English mustard
• sprigs, to garnish thyme
• 200g/7oz plain flour
• 2 free-range eggs
• 200g/7oz panko breadcrumbs
• , for deep frying vegetable oil
• 6 potatoes
• 500ml/18fl oz full-fat milk
• 200ml/7fl oz double cream
• 2 bay leaves
• salt and freshly ground white pepper
• few drops hickory essence
• 200ml/7fl oz malt vinegar
• 50ml/2fl oz sherry vinegar
• 50g/1¾oz caster sugar
• 2 tsp fennel seeds
• 2 tsp coriander seeds
• 1 bay leaf
• 3 sticks celery
• 3 shallots
• reserved pig’s ears
• 100g/3½oz plain flour
• , for deep-frying vegetable oil
• leaves from 1 head of celery
• leaves from 1 head of chicory
• 20 sorrel
• 1 sprig fresh parsley
• ½ lemon
• 2 tbsp olive oil
• reserved ham stock
• 1 tbsp honey

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

Nutrition, whole recipe (rough)

Counts 24 of 32 ingredients. The other 8 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 24 portions

Ingredient	Portion assumed	kcal
Flour	1 cup (125g) all-purpose	455
Pork	100g cooked	242
Potato	1 medium (173g) baked	161
Oat	1/2 cup dry (40g)	154
Milk	1 cup (244ml) whole	149
Olive Oil	1 tbsp (14g)	119
Egg	1 large egg (50g)	78
Honey	1 tbsp (21g)	64
Cream	1 tbsp (15ml) heavy	51
Sugar	1 tbsp (12.5g) granulated	49
Onion	1 medium (110g)	44
Fennel	1/2 bulb (87g)	27
Walnut	1 walnut half (4g)	26
Wine	2 tbsp cooking wine (30ml)	25
Lemon	juice of 1 lemon (48ml)	12
Black Pepper	1 tsp ground (2.3g)	6
White Pepper	1 tsp ground (2.3g)	6
Celery	1 stalk (40g)	6
Thyme	1 tsp dried (1.4g)	4
Mustard	1 tsp (5g) yellow	3
Vinegar	1 tbsp (15ml) distilled	3
Bay Leaf	1 leaf (0.6g)	2
Parsley	1 tbsp chopped fresh (3.8g)	1
Salt	1 tsp (6g)	0
Liver	not in our table	0
Pudding	not in our table	0
Seed	not in our table	0
Meat	not in our table	0
Malt	not in our table	0
Coriander	not in our table	0
Chicory	not in our table	0
Sorrel	not in our table	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.