Pork Loin with Brawn and XO Sauce Recipe - Great British Chefs

Ingredients

• 500g of pork loin, in a single piece
• 1 dash of vegetable oil
• salt
• freshly ground black pepper
• 1/2 pig's head
• 50g of plain flour
• 2 eggs, beaten with a pinch of salt and dash of milk
• 100g of Panko breadcrumbs
• vegetable oil, for deep-frying
• 1 lotus root, sliced into 1cm-thick rounds
• sesame oil
• 1 pinch of togarashi
• 4 handfuls of spinach
• 1 dash of sesame oil
• 660g of vegetable oil
• 7 shallots, large, finely diced
• 1 1/2 garlic bulbs, cloves peeled and finely chopped
• 2 tbsp of brown sugar
• 150g of Morecambe Bay brown shrimps, chopped
• 50g of dried scallop roe, soaked in hot water then blitzed to a paste
• 100g of scallops, finely diced
• 1 1/2 dried bird's eye chillies, chopped
• 100g of guanciale, finely diced
• 120g of chicken stock
• 4 tbsp of mirin
• 1 1/2 tbsp of soy sauce, use aged soy sauce if you can find it
• 30g of fish sauce