- For the pork: preheat the oven to 170C (gas mark 3). Warm the oil in an ovenproof dish, season the pork and seal it in the oil. When browned on both sides, add the chopped vegetables and garlic and continue to cook for 5 minutes. Pour in the wine, cover with a lid and place in the oven for 40 minutes or until cooked.
- For the caramelised chicory: blanch the chicory in seasoned water until cooked, then refresh in iced water. Caramelise the sugar in a separate pan, and coat the chicory with it, keeping it warm until needed.
- For the cider potatoes: cook all ingredients together in the oven or on the stove. When the potatoes are a golden colour on one side, turn them over and cook them on the other side until they are cooked through and glazed.
- To serve, place the potato on the dish with the chicory resting beside it. Position the pork next to this, with the cooked black pudding on top, and pour the red wine sauce around. If desired, serve on a bed of shredded cabbage.
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- 4 slices black pudding, cooked
- For the pork...
- 4 x 200g rib eye of pork
- 3tbsp olive oil
- 1 small onion, peeled and finely chopped
- 2 carrots, peeled and finely chopped
- 1 stick celery, peeled and finely chopped
- 2 cloves of garlic, crushed
- 100ml red wine
- salt and white pepper
- For the caramelised chicory...
- 2 chicory, cut in half
- 50g caster sugar
- For the cider potatoes...
- 2 baking potatoes, peeled and halved
- 75g unsalted butter
- 100ml dry cider
- a pinch of salt
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