Ingredients
PORK AND HAGGIS FAGGOTS
400g pork shoulder, minced
200g haggis, chopped into small pieces
1 onion, finely chopped
2 tbsp HP Sauce
1/2 tbsp rosemary leaves, chopped
100g caul fat, pig's
200ml ale
250ml chicken stock
1 garlic clove, crushed
Salt and black pepper
PORK CHOPS
6 pork chops
Salt and pepper
BARBECUE SAUCE
140g ketchup
1 tsp black treacle
1 tsp Worcestershire sauce
1/2 tsp sweet smoked paprika
1 dash Tabasco
1/2 lemon, juiced
1 garlic clove, finely chopped
1 pinch salt
Black pepper, freshly ground
BBQ PORK RIBS
1ltr apple juice
1 knob fresh ginger
1/2 tsp coriander seeds
1 star anise
1 cinnamon stick
1 tbsp peppercorns
1 rack pork short ribs
2 shallots
2 garlic cloves
HAM HOCKED BAKED BEANS
1kg smoked ham hock, soaked in cold water overnight
10 black peppercorns
1 bay leaf
1 large onion, peeled, halved & finely chopped
2 garlic cloves, peeled & crushed
2 tbsp plain flour
1 can chopped tomatoes
100g dried butter beans, soaked for 24 hours in cold water, then cooked
Salt and freshly ground pepper
Method
- PORK AND HAGGIS FAGGOTS
- Add the onion, garlic, HP sauce, ham stock (liquid left over from cooked ham hock - see recipe on the right) and a little salt and pepper to a saucepan, cover and cook on a very low heat for 30 minutes
- Put the haggis, pork, rosemary and onion mix into a large mixing bowl
- Preheat the oven to 180°C
- Mix everything together, then divide into 16 balls, wrap in the caul fat and place in a deep oven tray. Pour in the chicken stock and ale to come halfway up the faggots and cook for 30 minutes
- PORK CHOPS
- Season with salt and pepper
- Grill on both sides until golden brown but pink in the middle. Allow to rest
- BARBECUE SAUCE
-
Combine all the ingredients together and mix well. Set aside
- BBQ PORK RIBS
- Place spices, peppercorns, shallots, garlic and apple juice in a pan, and bring to the boil
- Once boiling, reduce to a gentle simmer and add the ribs
- Cover and cook over a low heat until the meat is tender, approximately 2 hours
- Once tender, remove from the stock and set aside
- Bring the stock to the boil and reduce to the consistency of a syrup and add to the barbecue sauce
-
Cut the ribs into single bones and coat the bones in the barbecue sauce. Set aside
- HAM HOCKED BAKED BEANS
- Rinse the ham hock in cold water, place in a saucepan with the bay leaf and peppercorns.
- Cover with cold water. Bring to a boil and simmer until meat is tender and falling away from the bone. Remove hock from the pan and leave to cool
- To make the sauce, melt the butter in a saucepan. Add onions and garlic and cook until soft. Gradually stir in flour and add a litre of ham stock and chopped tomatoes. Simmer for 1 hour
- Preheat oven to 200°C
- Remove meat from hock and break into chunks. Add to the sauce with the cooked butter beans and season
-
TO SERVE
- On each plate, provide a chop, 2 to 3 faggots, one rib and a good portion of the ham hock beans. Add a dollop of BBQ sauce and some crusty bread
