Roast Rack of Pondhead Farm Pork with Lightly Braised Garden Vegetables, Homemade Black Pudding and Caramelised Apples
Created by Matthew Tomkinson, Head Chef at The Terrace Restaurant at the Montagu Arms Hotel, Beaulieu.
Serves 6
Ingredients
For the roast pork
½ Loin of Pondhead Farm pork
Rapeseed oil
Fine salt and coarse salt
Rough chopped veg and apples
For the braised garden vegetables
8 new potatoes, cooked and sliced
8 small carrots, peeled and thinly sliced
1 small head Cavelo Nero
Handful French beans
Handful broad beans
Handful peas
Handful Sugar snaps/mangetout
½ cucumber peeled, deseeded and sliced
1 small baby gem lettuce
Selection of herbs and or lemon zest
50g salted butter
50ml veg stock
For the black pudding and apples
2 large apples cut into quarter
20g Caster Sugar
1 Stick black pudding
Method
1. Dry the pork skin and season heavily with fine salt, massage a little olive oil in and then season with coarse salt. Place on a rack above some rough chopped vegetables and apples and roast in a very hot oven until the crackling has ‘crackled’ turn down to 180 degrees centigrade and cook for approx. 1 hour. Rest and carve using the veg to make the gravy.
2. Boil the nage and in the sequence, add the vegetables keeping the pan covered to allow them to ‘steam’ once cooked add the butter, herbs and lemon and season. Taste and serve at once
3. Dip the apples in the sugar and quickly caramelise in a hot pan. Wipe it out and fry the black pudding until crispy. Add the apples back in and toss to heat through, Season and serve
4. Carve the pork between the bones and place on a hot serving plate, plate the vegetables and the apple and black pudding mixture and serve with the gravy on the side.
“It’s really important to us that we buy the best produce possible, I feel really lucky that I can get so much of it locally without compromise. Over the years we have developed relationships with local suppliers and grown together, their produce has become intrinsic to what we do and gives our food an identity that we are extremely proud of.” - Matthew, The Terrace Restaurant.