Daniel Clifford's Salt Baked Pork Cutlet - James Martin Chef

Name: Daniel Clifford's Salt Baked Pork Cutlet - James Martin Chef
Ingredients: 3kg T45 flour; 1kg salt; 1kg water; 900g egg white; 100g hay; 1 sheet pork skin; 1 stick of black pudding, 200g; 500g Braeburn apples; Lemon and salt; 200ml cider vinegar; 150g sugar; 200ml water; 200ml cider; 5 small shallots; 1 l apple juice; 1 l water; 100g toasted hay; 120g salt; 1 double cutlet of pork cut from the shoulder side, skin removed and bones cleaned; Cloves from 2 heads of garlic; Olive oil; 1 savoy cabbage; 200ml double cream; 1.7kg pork rib bones chopped into 3; 150g shallot finely sliced; 50g celery finely sliced; 300ml cider vinegar; 900ml cider; 200ml granny smith juice; 50g parsley

www.jamesmartinchef.co.uk

This salt baked pork cutlet from Daniel Clifford is stuffed with Iberico fat and wrapped in a hay and salt crust. It is a real treat and looks stunning!

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Ingredients

3kg T45 flour
1kg salt
1kg water
900g egg white
100g hay
1 sheet pork skin
1 stick of black pudding, 200g
500g Braeburn apples
Lemon and salt
200ml cider vinegar
150g sugar
200ml water
200ml cider
5 small shallots
1 l apple juice
1 l water
100g toasted hay
120g salt
1 double cutlet of pork cut from the shoulder side, skin removed and bones cleaned
Cloves from 2 heads of garlic
Olive oil
1 savoy cabbage
200ml double cream
1.7kg pork rib bones chopped into 3
150g shallot finely sliced
50g celery finely sliced
300ml cider vinegar
900ml cider
200ml granny smith juice
50g parsley
5g tarragon
5g thyme
4 black pepper corns
1 bulb of garlic
Salt crust
Pork sauce
Pork Cutlet
Creamed savoy cabbage
Confit garlic
Cider pickled shallot
Compressed apple dice
Black pudding and apple puree
Crispy pork skin