Asian-Inspired Pork Fillet by Marc Pugh
Prep time: 15 mins
Cooking time: 45 mins
Not Too Tricky
Serves:
4
Stuffed Pig Trotters With Black Pudding And Chestnut
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Impress your guests with a gourmet supper; these stuffed trotters, served with steamed broccoli and buttery mash, make an irresistibly flavoursome main course for any dinner party.
Cook time: 4 hrs and 10 mins
Serves: 4
Cooking Skill: Cook Like A Pro
Ingredients
4
pigs trotters
50g
carrot, peeled
50g
leeks
50g
onion, peeled and roughly chopped
1
bouquet garni
100ml
red wine
150ml
hot chicken stock
For the Stuffing
Knob of butter
100g onion, finely chopped
150g black pudding, roughly chopped
75g peeled chestnuts, chopped
Method
Step 1
Preheat the oven to 150°C, 130°C Fan, Gas Mark 2.
Step 2
Place the trotters in a large ovenproof pot with a lid with vegetables, bouquet garni, wine and stock. Cover and cook for 4 hours. Chill and refrigerate until required.
Step 3
To make the stuffing, heat the butter in a medium pan and cook the onion until soft. Add the black pudding and chestnuts. Mix well.
Step 4
Strain the remaining cooking liquor and reduce to the consistency of a sauce, add the chilled trotters to the sauce and gently reheat until piping hot.
Step 5
Serve with steamed broccoli and buttered mash.
Method
Step 1
Preheat the oven to 150°C, 130°C Fan, Gas Mark 2.
Step 2
Place the trotters in a large ovenproof pot with a lid with vegetables, bouquet garni, wine and stock. Cover and cook for 4 hours. Chill and refrigerate until required.
Step 3
To make the stuffing, heat the butter in a medium pan and cook the onion until soft. Add the black pudding and chestnuts. Mix well.
Step 4
Strain the remaining cooking liquor and reduce to the consistency of a sauce, add the chilled trotters to the sauce and gently reheat until piping hot.
Step 5
Serve with steamed broccoli and buttered mash.
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