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)