Fried Pork All Day Breakfast and Pasta Panzanella - James Martin Chef

Ingredients

• 2x ham hock
• 300g black pudding, diced and pan fried
• 1.5kg (approx ½ a medium sized) pork belly
• Mirepoix of onion, carrot and celery
• 150g Panko breadcrumbs
• 2 eggs
• 100g seasoned flour
• 2 tins tomato polpa
• Garlic
• Chili flakes
• Splash of olive oil
• 100g field mushrooms, sliced
• 25g butter
• Splash of Worcestershire sauce
• Cooked pasteurized egg yolk
• Pasteurized egg white, cooked in butter
• Chopped chives
• Sliced Radish
• Fresh pappardelle
• 4 Tomatoes, sliced
• Olive oil
• Pinch of Salt
• 3 salted/ brined anchovies
• 2 garlic cloves, grated
• 1 red chili, diced
• Red wine vinegar
• Few sprigs of basil
• Parmesan, shaved
• Pangrattato (crispy Italian breadcrumbs)
• Slow cook the ham hock and pork belly in water under cover with a large cut mirepoix for approximately 5-6 hours at 120°C.
• Then drain, pull and mix together with the pan-fried black pudding. Press into a terrine mould and allowed to cool and set.
• The terrine is then sliced, coated in the seasoned flour followed by the egg and then breadcrumbed in the panko and fried until crisp.
• Cook the mushrooms in the olive oil and butter until golden. Finish with the Worcestershire sauce.
• The tomato sauce is made slowly by slowly cooking the tins of tomato polpa with garlic and chili flakes.
• Sliced field mushrooms are cooked in a little butter and Worcestershire sauce.
• Cooked pasteurized egg yolk should be dispensed from a squeezy bottle.
• Pasteurized egg white that has been steamed on a shallow cling-filmed tray is then thinly sliced like tagliatelle.
• Finished with chopped chives
• Cook the pasta according to packet instructions.
• Once the tomatoes have ‘bled’ and marinated in the olive oil, salt, anchovies, garlic, chili, red wine vinegar and basil for five minutes, toss with the hot cooked pappardelle.
• Finish with pangrattato and shaved Parmesan.