• P1

    Ingredients:

    Pig skin noodles

    750ml of red wine

    100g of Demerara sugar

    1 cinnamon stick

    4 cloves

    1 star anise

    2 bay leaves

    2 sprigs of fresh thyme, large

    1 pig skin, large from the belly

    rock salt

    Pork broth

    500g of pork, off-cuts

    2 celery sticks, finely diced

    1 large carrot, finely diced

    1 leek, finely diced

    1 white onion, finely diced

    100ml of soy sauce

    100ml of sherry vinegar, or red wine vinegar

    2 sprigs of fresh thyme

    2 bay leaves

    2l of chicken stock, at room temperature

    vegetable oil

    black pepper

    salt

    To clarify the stock

    150g of pork mince

    1/2 carrot, chopped

    1/4 onion, chopped

    1/2 celery stick, chopped

    1 tsp of sea salt

    1 tbsp of turnip, grated

    1/2 tbsp of red beetroot, grated

    300ml of egg white

    6 white peppercorns

    1 tsp of coriander seeds

    Tea

    marjoram, dried

    wild garlic

    coriander stalks

    chervil

    1 tsp of shony seaweed

    1 tsp of kombu seaweed, dried

    1 handful of baby cress, seasonal

    1 handful of edible flowers, seasonal

    Directions:

    Begin by preparing the pig skin. Use a sharp knife to remove as much fat from the inside of the belly skin as possible. Turn over and use a blowtorch to burn off any hairs

    Place into a suitable container, so that the skin lies flat, and cover generously with rock salt. Seal with cling film and allow to cure for 2 hours in the fridge. Remove from the fridge and wash thoroughly under cold water. Pat dry, cut into 3 12cm squares and set aside while you prepare the marinade

    For the marinade, combine all of the ingredients in a suitable saucepan and place over a medium heat. Stir occasionally as the marinade comes to the boil and ensure the sugar is completely dissolved

    Remove from the heat and allow to infuse as it cools. Once it has cooled to room temperature, pour over the pig skin squares and leave to marinate in the fridge for 24 hours

    Once ready to cook the skin, preheat the oven to 110°C

    Remove from the fridge and place in a baking dish. Cook for 2 1/2 hours until the skin is very soft and gelatinous in texture. Remove, allow to cool and strain off the wine, reserving for the broth

    Taking great care as it will be very gelatinous, place each piece on top of each other to form a uniform 3 layered square. Carefully place into a freezer bag and store on a tray pressed down with weights in the fridge for 12 hours

    In the restaurant, Alyn will freeze the skin and use a meat slicer to make the 'noodles'. However, at home, once the pig skin is completely cool, remove from the freezer bag and use a hot sharp knife to slice into very thin 1-2mm strips. Cover and place in the fridge until required

    For the pork consommé, place a large saucepan over a high heat and add a good dash of vegetable oil. Once the oil is hot, add the pork offcuts and cook until dark golden brown. Use a slotted spoon to remove the meat

    In the same pan, add the oil and all the vegetables, cooking until they reach a dark golden colour. Add the thyme and bay and return the browned pork to the pan

    Season with black pepper and salt and add the vinegar and soy. Reduce by 1/3 and add the chicken stock. Ensure the chicken stock is at room temperature when added in order to extract optimum flavour

    Bring to the boil, skim away any scum that has risen to the surface and reduce to a simmer. Continue to simmer for 30-40 minutes, tasting every few minutes towards the end of this process until the sauce concentrates in flavour and is nicely balanced

    Add the reserved cooking liquid/marinade from the pig skin braise, remove from the heat and allow to cool. After 10 minutes, strain through a fine strainer and again through muslin

    This process should yield 1200-1400ml of broth. Allow to cool and set aside in the fridge until required

    To clarify the pork broth, place all of the ingredients, apart from the egg whites, into a food processor with a blade attachment. Pulse until all of the ingredients are combined but not turned to mush. Add the egg white and pulse again to just combine

    Add the cold pork broth to a saucepan and mix in the pork mince mixture. Place over a medium heat and bring to a simmer, stirring the base of pan to stop the mix catching and burning

    Once the proteins in the mixture start to set, the raft should start to rise to the surface. During this time, ensure the mix is moving at a gentle simmer, turning the pot every 10 minutes for 45-60 minutes to ensure the distribution of heat is even
    Using a wide slotted spoon, carefully remove the raft. Strain the leftover clear liquid through a fine strainer and again through muslin cloth that has been folded over 8 times. Cool and set aside until required

    To prepare the teapot diffuser, add a little dried marjoram, wild garlic, coriander stalks, chervil, shony and kombu. Warm the consommé, pour through the diffuser into the teapot and set aside while you prepare the bowls

    Add 4-5 slices of the pig skin noodles to each bowl and garnish with seasonal herbs such as mustard cress, marjoram and mustard flowers, or you can use other herbs such as chervil. Pour the hot infused consommé into each bowl and serve warm