How to make the Honey Truffle Parmesan

 

Shopping List

 

The Black Pig - Honey Truffle & Parmesan Jar

Bread Ahead Bakery - Ciabbata

Ted’s Veg

1 fennel bulb, 1 bunch chives, 3 granny smith apples, 1 small white cabbage, 1 lemon, 2 large white onion, 1 bulb garlic

Northfield Farm - 400g boned and rolled pork shoulder

Spice Mountain - Fennel seeds

Parma Ham & Mozzarella Stand - 30 month aged parmesan

 

Fennel Apple Slaw Recipe

 

Ingredients

  • 1/2 small white cabbage

  • 1 fennel

  • 3 green apple

  • 1 lemon

  • 1 bunch chives

  • 2 tsp white wine vinegar

  • 1 tsp salt

  • 1 tsp sugar

Method

  • Finely shred the cabbage, fennel and apple either by hand or in a food processor

  • Chop chives finely

  • In a small bowl mix together the lemon vinaigrette - juice of 1 lemon, white wine vinegar, salt and sugar

  • Toss the vinaigrette through the shredded veg and chives

 

Pork Recipe

 

Ingredients

  • 400g boned and rolled pork shoulder

  • 1 tbsp fennel seed

  • 1 tbsp cracked black pepper

  • 2 tsp salt

  • 8 cloves garlic

  • 2 white onion

Method

  • Preheat oven to 220ºC

  • Chop onion and put into a deep baking tray with the garlic cloves

  • Rub the pork joint with the spice mix - fennel seed, salt and pepper

  • Roast at 220º for 45 minutes and then reduce the oven to 130º and cook for a further 4 hours or until falling apart

Assembly

 

Ingredients

  • Ciabatta

  • Fennel Apple Slaw

  • Slow Roast Pork

  • Honey Truffle Parmesan Mayo

  • Parmesan

Method

  • Slice ciabatta and toast lightly on a griddle pan until warmed through

  • Use a generous amount of Honey Truffle Parmesan mayo on the base

  • Next add the Fennel Apple Slaw

  • Place your hot Slow Roast Pork on top of the slaw

  • Finally finish with a good grating of parmesan

  • Top Tip: Add our Peperoncini S’ott Olio for the full Black Pig experience! (Also available on our stall)