Suckling Pig Shoulder, Cider Poached Bramley Apples, Smoked Bacon Jam | Recipe by sousvidetools.com

Ingredients

• 1x2kg bone in suckling pig shoulder
• 500mls duck or rendered pork fat
• 75g kosher salt
• 100g soft brown sugar
• 2-star anise
• 2 tbsp. roasted coriander seeds
• ½ bunch thyme
• 1 head of black fermented garlic
• 2 tbsp. smoked paprika
• 3 x Bramley apples -peeled – cored – large diced
• 60g castor sugar
• 2 tbsp. soaked black mustard seeds
• 2 tsp chopped thyme
• 2 tbsp. white wine vinegar
• 100mls organic sweet cider
• 450 g smoked bacon loin – small diced
• 3 cloves smoked garlic
• 2 cloves of fermented black garlic
• 1 x medium of white onion
• 3 tbsp soft brown sugar
• 3 tsp tobasco
• 2 shots of espresso coffee
• 60mls cider vinegar
• 60g maple syrup
• 4 sage leaves
• 200mls water