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Amy and Tyson - Pork Jowl

with Eggplant Puree, Pumpkin Puree, Pommes Frites and Apple Cider Sauce

Prep time: 1 hour    Cook time: 2 hours 30 mins    Serves: 4

Ingredients

8 rindless pork jowls, trimmed

4 large potatoes, peeled

Vegetable oil, to deep fry

Apple Cider Sauce

1kg chicken bones or wings

3tbs olive oil

Salt and pepper, to season

2 celery stalks, finely diced

2 carrots, finely diced

1 leek, finely diced

1kg smoked ham bones

800ml dry apple cider, plus extra 300 ml

50ml apple cider vinegar

1tbs dried sage

4 thyme sprigs 

6 sage leaves

2 bay leaves

1tbs brown sugar

80g butter, cubed

Eggplant Puree

4 medium eggplants, halved lengthways

1tsp tahini

2tbs lemon juice

2tbs olive oil

1tbs thickened cream

Pumpkin Puree

500g pumpkin, peeled, cut into 2cm cubes

1tbs olive oil

1tbs maple syrup

2tbs thickened cream

Broth

3tbs olive oil

2 celery stalks, finely diced

2 carrots, finely diced

1 leek, finely diced

1kg smoked ham bones

600ml dry apple cider

50ml apple cider vinegar

1tbs dried sage

4 thyme sprigs

6 sage leaves

2 bay leaves

1tbs brown sugar

Method

  1. To make sauce, preheat oven to 200C. Place chicken bones in an oven dish. Drizzle with half the oil and season. Roast for 40 minutes or until golden and caramelised.
  2. Heat remaining oil in a large saucepan over medium heat. Add celery, carrots and leek and cook, stirring, until softened. Add roasted chicken bones and remaining ingredients, except extra cider and butter, with 1L (4 cups) water. Bring to the boil and simmer over low heat for 1 hour or until reduced by half. Strain mixture, discarding solids.
  3. Return sauce to pan and add extra cider. Bring to the boil. Simmer over low heat for 30 minutes or until reduced to 750ml (3 cups). Whisk in butter, one cube at a time, until smooth. Season with salt and white pepper.
  4. To make eggplant purée, place eggplant, cut-side down, on a greased oven tray. Season. Cook under a hot grill for 10 minutes on each side or until charred. Set aside for 10 minutes to cool.
  5. Peel away skin and place flesh in a blender. Blend until smooth. Add tahini and juice, and blend to combine. With the motor running, gradually add oil in a thin, steady stream until thick and emulsified. Season, then stir in cream.
  6. To make pumpkin purée, preheat oven to 200C. Place pumpkin on an oven tray, season and drizzle with oil. Roast for 25-30 minutes or until tender and lightly browned. Place in a blender and blend until smooth, then add syrup. Blend to combine. Add cream, then blend to combine. Season.
  7. To make broth, heat oil in a large pressure cooker over medium heat. Add celery, carrots and leek and cook until softened. Add remaining ingredients with 1L (4 cups) water and bring to the boil. Reduce heat to low and simmer for 30 minutes.
  8. Add pork jowls to broth and secure lid. Bring to pressure and cook over medium heat for 45 minutes or until meat is tender. Remove pork from broth and set aside to cool slightly. Discard broth and solids.
  9. Using an apple corer, cut out 2cm-long cylinders from potatoes. Place in a saucepan of cold salted water and bring to the boil. Drain and allow steam to evaporate.
  10. Fill a deep-fryer or large saucepan one-third full with vegetable oil and heat over medium heat to 180C (or until a cube of bread turns golden in 10 seconds). Working in batches, gently drop frites into the oil and fry for 3-4 minutes or until crisp and golden. Remove with a slotted spoon and drain on paper towel. Season.
  11.  Halve pork jowls. Preheat a non-stick frying pan over medium heat. Cook pork jowls, in batches, for 2-3 minutes on each side or until crisp and golden. Season.
  12. ivide pork jowls, eggplant and pumpkin purée and pommes frites among serving plates. Spoon over sauce to serve.
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