Pan-fried fillet of Norfolk pork, bubble and squeak cabbage and smoked bacon Parmentier potatoes with sage sauce
Norfolk pork is a joy to cook, and locally-reared pigs that are expertly raised deliver an amazing flavour that our chefs put to maximum effect in this stunning dish.
1 pork fillet (tenderloin)
100g smoked pancetta cut into lardons
½ small Savoy cabbage
2 medium potatoes
2 sliced shallots
Butter and oil to cook
½ ltr beef stock
To begin, heat a thick-bottomed pan and add a little oil, the pancetta and slowly fry off. Thinly slice the cabbage, carrot and onion, and add to the pan. Mix well and cover with a lid to slowly soften and cook down.
Peel and chop the potatoes to 1cm dice and blanch until just tender in boiling salted water. Set aside on kitchen paper to air cool
Clean the pork fillet by removing any excess fat or sinew, season and seal off in a hot pan until brown on all sides. Lay in a small oiled roasting tray, add the potatoes and roast for 10-12 mins on all sides
In the pan that you sealed the pork in, bring back up to a moderate heat and add a little butter, slice the shallots and add to the pan sweat down till soft, add the beef stock and reduce to a glaze and infuse with sage
To dress arrange the cabbage on the along with the potatoes on 2 plates, slice the pork and lay on top, spoon a little glaze over the pork and serve