Trio of pork

Here is a trio of Middlewhite pork. The trio is pork belly which is slowly confit and then caramelised with a cider reduction, the skin is crisped up flat and used for the garnish. It is sitting on spaghetti squash. Next is a pork tenderloin rolled in smoked Alsatian bacon and then pan seared pink. Sitting on an apple and prune compote. The ball is a pork cheek and black pudding croquette. The pork cheek is slowly cooked and the meat removed, then cooked down in fat like a rillette. We make our own black pudding flavoured with harissa and mix this into the prok cheek. Then we roll in breadcrumbs and deep fry until crisp. This sits on buttered swiss chard.