Tender fall apart Gloucestershire old spots pork chop simmered in a rich bourguignon sauce, the best part is adding luxury truffle paste right in the end of the cooking to give it earthy, pungent & funky flavour.
As part of Punk Chef on the Road programme which was set in Gloucestershire, for this recipe I visited the Gloucestershire Old Spot Pigs at Plump Hill Farm their pigs are the oldest pedigree spotted pigs in the world and sadly those Old Spots are currently at risk of extinction and at Plump Hill Farm are supporting the breed, they are working closely with Pig Breeders Association and Gloucestershire Old Spot Breeders Club in promoting and maintain the native breed.
This recipe I did is a twist from the classic French “beef bourguignon” and it comes from the French region of Burgundy, Bourguignon means that the sauce is from the beef, bacon and vegetables pan juices that left on the bottom after you brown them, finish with a traditional Burgundy red wine to demi-glaze the bottom to soak up the lovely flavours. You can use any meat for this type of recipe but because the programme was based on quality products, feel good and treat yourself so I threw in some quality pork chops from Plump Hill Farm and those Old Spots pork chops are amazing, as a child growing up often my grandad would cook me pork chops with chips and a fried egg on top, I am a big lover of pork chops but those pork chops was on another level, it meaty and fatty.
I add some buttery wilted wild Oyster and Shiitake mushrooms and even amazing for a twist I scoop in a big lump of tablespoon of this scrumptious nutty and garlicky truffle paste to give the bourguignon a richer and quality feel. I love truffles as they are expensive to buy, but one jar of truffle paste are often around £10.00 but they go a long way. The jar can be kept in your store cupboard as use a little scoop at a time in your cooking to add richness and quality in your meals
FOR THE PORK CHOP IN BOURGUIGNON SAUCE:
2 tbsp rapeseed oil
170g bacon, roughly chopped
4 pork chops, preferred Gloucestershire old spots
3 garlic cloves, minced
2 stick celery, finely diced
10 heritage carrots, halves
12 small pearl onions
2 tbsp tomato puree
450ml red wine
675ml beef stock
3 tbsp plain flour
pinch freshly ground pepper
2 bay leaves
3 sprig fresh thyme, finely chopped
2 tbsp butter
2 tbsp black périgord truffle paste
200g shiitake mushrooms
200g king oyster mushrooms
FOR THE GARNISH: (OPTIONAL)
green beans (wilted and basted in butter, season with salt and pepper)
2 tbsp fresh parsley, finely chopped
FOR THE PORK CHOP IN BOURGUIGNON SAUCE: Heat oil in a large saucepan, then first need to brown the pork chops and set aside. Then add the bacon to cook till it turns brown and crispy, after that add in the pearl onions, carrots, celery cook till soft for about 10 minutes.
Add the garlic then add the bay leaves, thyme, flour and cook for further 2 minutes so it cook out the flour, add the tomato puree, and continue to stir until the mix is well combined.
Add the red wine to deglaze the pan, then bring to the boil and cook it so it reduce to half.
Once it reduce then add the beef stock and bring it to a simmer, and last is add the pork chops back into the sauce then leave to simmer for 1 hour.
Clean the wild mushrooms by trimming the stalk, and wash them so rid of the dirt, drain and pat dry gently.
In another frying pan, add a little oil then add the wild mushrooms and wilt them until they are soft, add butter into the pan with salt and pepper, baste them until coated into the butter.
Add the wild mushrooms into the bourguignon and continue to simmer for further 10 minutes.
Last before serve is add some Périgord truffle paste into the sauce and mix together gently and service straight away.
TO SERVE: Sprinkle fresh parsley sprinkle on top, serve with some green beans on the side.