Head chef Gareth Stevenson of ABode Chester shares his recipe for herb crusted pork loin with Minus 8 Maple Verjus glazed cheek, broccoli and pomme aligot.

Head chef Gareth Stevenson’s herb crusted pork loin, Minus 8 Maple Verjus glazed cheek, broccoli and pomme aligot
Serves

Ingredients

  • Minus 8 Maple Verjus glazed cheek
  • Tomato purée 100g
  • Honey blossom 300g
  • Carrots 250g
  • White onion 300g
  • Leeks 250g
  • Celery 150g
  • Button mushroom 150g
  • Garlic 100g
  • Whole cloves 4g
  • Whole coriander seeds 20g
  • Star anise 6g
  • Whole cardamon seeds 2g
  • Bay leaf 2g
  • Thyme 50g
  • Chicken stock 2500 ml
  • Veal glace 500ml
  • Madeira 350ml
  • Port 350ml
  • Salt 50g
  • Minus 8 Maple verjus 150ml
  • Non-scented oil 100ml
  • Herb crumb
  • Parsley leaf 125g
  • Bread 250g
  • Garlic 12g
  • Olive oil 50ml
  • Herb and mustard pesto
  • Basil 20g
  • Thyme leaf 4g
  • Parsley leaf 20g
  • Dijon mustard 30g
  • Extra virgin olive oil 30ml
  • Broccoli purée
  • Broccoli 500g
  • Pomme aligot
  • Binje potatoes 500g
  • Butter 125g
  • Milk 125g
  • Salt
  • Pepper
  • Montgomery cheddar, grated 120g
  • Smoked garlic purée 60g
  • Pork loin
  • Pork loin
  • Thyme
  • Garlic
  • Star anise
  • Fennel
  • Red chilli 1
  • Soft brown sugar 250g
Method
  1. Minus 8 maple Verjus glazed cheek
    Season pork cheeks and sear in a hot pan with little oil, once coloured all over remove from the pan and set aside. In the same pan add the aromatics and roast for a few minutes then add the vegetables and cook till tender. Once cooked, add tomato purée and cook for a moment then add the honey and deglaze with the Minus 8 maple verjus, once this has reduced add the alcohol. Reduce until sticky then add the seared cheeks and cook for around five min until completely glazed. Put in stock and bring to boil, remove all the scum and allow to simmer for around 2 ½ hours until tender. Remove the cheeks and put in a clean tray, pass the jus back over and allow to cool. Once cooled, add each cheek into an individual vac pac bag, reduce the jus to a glaze and add to each bag. Allow to cool again then vac at full pressure.
  2. For the herb crumb
    In a food processor blend the dried bread with the fresh garlic, once it’s turned into breadcrumbs, add parsley and slowly drizzle in the olive oil. Blend until the crumbs vibrant green then pass through a fine sieve. Set to one side.
  3. For the herb and mustard pesto
    Blend until emulsified then pass through chinoise. Set aside.
  4. For the broccoli Purée
    Chop broccoli into small pieces, cook in heavily salted water (20g to a litre) then refresh quickly in an ice bath. Once chilled, blend with ice water to emulsify it. Once satisfied with consistency, pass through chinoise into bowl over ice.
  5. For the pomme aligot
    Peel and boil the potatoes, then add milk, butter and seasoning and mash into a purée. Then add the cheddar and garlic purée.
  6. For the pork loin
    Remove fat and sinew, and trim into six logs. Brine in a 10:1 water to salt ratio, with thyme, garlic, star anise, fennel, chilli and sugar for 12 hours.  Next wash the pork loin, then using clingilm, roll the loin into a cylinder, vac pac fully and cook in the waterbath at 60℃ for 2 hours.
  7. To serve
    Reheat the pork cheek in the glaze, make sure to nappage over so it is sticky. Sear the loin in a pan, brush lightly with herb and mustard pesto, then roll in the herb crumb. Char off a few bits of purple sprouting broccoli and warm up the broccoli purée and pomme aligot, check the seasoning. Plate up and finish with pork and five spice jus, and garnish the pomme aligot with parmesan and garlic crisps.