Admirably

Mexican Crisp Pressed Pork with Prunes, Sherry Vinegar and Cauliflower Cream

Slow-cooked pork shoulder and belly, shredded, pressed, breaded, and fried, served with soaked prunes and a smooth cauliflower purée.

DinnerPorkMain CourseGourmet
Estimated Nutrition
Calories
1212.6
kcal / serving
4850.2 kcal total
Carbs
53.9g
per serving
215.4 g total
Fat
77.7g
per serving
310.8 g total
Protein
61.4g
per serving
245.5 g total
Cook Time
270
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces
110
ml
Sherry Vinegar
1
tbsp
Malt Vinegar
To taste
2
tbsp
English Mustard
Dairy
2
piece
Egg
Whites only, lightly beaten
250
ml
Milk
150
ml
Double Cream
Fruits
150
g
Prune
1
tbsp
Lemon Zest
Grated
0.5
piece
Orange Zest
2
piece
Apple
Cored and blended into purée
1
tsp
Lemon Juice
GrainsCereals
30
g
Panko Breadcrumbs
For persillade
110
g
Panko Breadcrumbs
For coating
Liquids
110
ml
Sherry
375
ml
White Wine
50
ml
Madeira
2
l
Chicken Stock
500
ml
Tomato Juice
Meat
700
g
Pork Shoulder
300
g
Pork Belly
NutsSeeds
1
bunch
Flat leaf Parsley
1
piece
Garlic
Crushed
4
piece
Garlic
1
tbsp
Thyme
Fresh, chopped
3
piece
Cardamom Pod
2
piece
Star Anise
1
bunch
Coriander
Chopped
1
tbsp
Sesame Seed
Toasted
2
tbsp
Baby Cress
OilsFats
3
tbsp
Rapeseed Oil
2
tbsp
Olive Oil
Other
1
handful
Pork Scratchings
Vegetables
1
piece
Onion
Roughly chopped
2
piece
Carrot
Roughly chopped
2
stick
Celery
Roughly chopped
1
piece
Leek
Roughly chopped
2
piece
Green Chilli
Finely chopped
2
piece
Banana Shallot
Finely chopped
0.25
head
Cauliflower
Grated for couscous
0.5
head
Cauliflower
Cut into florets for cream

Method

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