Recipe from the Herring: Treacle brined pork chop with potato puree, shallots and crackling
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Recipe from the Herring: Treacle brined pork chop with potato puree, shallots and crackling

By November 9, 2020Food & Drink

Something to impress your friends, once a dinner party is back on the agenda…

Another recipe, this time kindly shared by George Richardson, the frontman of the Herring restaurant. We asked him for an insider dish which you could easily lose a day practising, during some spare time. The Herring team know all about taking time to prepare, using most of the day to perfect everything for an evening’s service. We’re sure when it’s your turn to host, this dish will impress.

George, it’s over to you…

‘The inspiration behind this dish is quite simple: I really love pork chops and wanted to find a way to elevate this cut to fit into the style of The Herring Restaurant. I was having a pint and some pork scratchings, and I had the idea to pickle some shallots in beer and serve them with pork!

This dish takes a little bit of pre planning, but the brining will deliver another level to your usual pork chop, seasoning the inside of the meat and allowing the chop to retain its moisture without drying out. The crackling also takes some time but very little effort, and it delivers a crackling that is more like a prawn cracker texture.’

Top tips:
1. For the crackling, it’s best to use a deep fat fryer if you have one, if not a deep sauce pan will suffice.
2. Buy the very best pork you can. We use Phillip Warren from Launceston here in Cornwall. They have a brilliant online shop and deliver nationwide.
3. Beer vinegar is not widely available, but can be replaced by a good quality white wine vinegar if needed.

Treacle brined pork chop with potato puree, shallots and crackling

Serves 4


Cooked three times, and totally worth it…
200g x pork skin

1. Boil the pork skin in water for 2 hours until soft. Take it out of water and put onto a tray to cool.
2. When the skin is cold enough to handle, scrape the fat from the underside of the skin using the back of a knife. Cut into strips and place in the oven on its lowest setting (60 degrees) overnight, or until the skin is almost completely dehydrated.
3. Deep fry the skin until it puffs up – this will only take a minute or so. Leave to cool and season well.

Treacle cured pork chop

4 x best quality pork chops
1 litre x water
20g x salt
50g x black treacle
2 x garlic clove
2 sprigs x thyme

1. Bring the water, salt, treacle, garlic and thyme to the boil and leave to cool.
2. Once cooled, add the pork chop and leave to brine for 24 hours.
3. After this time, discard the brine liquid, briefly rinse the chops, and dry thoroughly.

Beer pickled shallots

3 x banana shallots
50ml x Tribute ale (or similar)
50g x sugar
50ml x beer vinegar
Pinch of salt

1. Slice the shallots thinly, make the pickling liquid by bringing the rest of the ingredients to the boil.
2. While still hot, pour over the shallots and set aside to cool.

Creamed potato

4 x large Maris Piper potatoes
150g x butter
50ml x milk
50ml x double cream

1. Peel and boil the potatoes until cooked through -15 minutes or so, and mash using a ricer or mooli.
2. Put the butter, cream and milk into a pan and bring to the boil. Slowly add this to the potatoes and mix together, until you have the desired consistency. Season well to taste and keep warm.
3. To cook the pork chops – pre heat the oven to 180 degrees. Place a griddle or frying pan on a high heat and sear the pork chops well on all sides, around 6 or 7 minutes in total. You may have to do this in batches or even one by one, as you will really want to get some good colour on the chops.
4. Place in the oven for 5 minutes until cooked through. Let rest for 5 minutes.
5. Place chop and mash onto plates and add pickled shallots and crackling. In the restaurant we serve this with some seasonal greens and some really reduced and intense red wine gravy.