Tamworth pork

Brad Carter

Tamworth Pork 2.JPG



500g of Tamworth pork loin, boned, fat on but skin removed, keeping the bone for a trivet
sea salt
5g grapeseed oil

Grains & Seeds:

100g pearl barley
100g spelt grain
800ml pigs trotter stock (see below)
1 bay leaf
1 sprig thyme
2 shallots, chopped finely
1 clove garlic, chopped finely
25ml grapeseed oil
10g sunflower seeds, toasted
10g linseeds, toasted
10g braeburn apple, peeled & diced finely
Reduced white wine (made by reducing any amount of white wine by 3/4 volume)

Pigs Trotter Stock:

4 pigs trotters
1 carrot, chopped
2 onions, chopped
1 leek white, sliced
1 sprig thyme
2 bay leaves
6 black peppercorns
water to cover


1 skin of Tamworth from the loin
300ml grapeseed oil
celery salt to taste



This recipe should be started one day in advance of eating.

Firstly start with the loin. 

Remove the skin from the outside of the loin, & put the loin to one side.

Slice the skin into strips, add to a pan of salted, cold water & bring to the boil.

Simmer the skin for 20 minutes, drain, discarding the water & leave to cool.

When the skin is cool enough to handle, scrape any left over fat from the skin, & chop into smaller pieces, around 2mm.

Lay the skin pieces onto a lined baking sheet & dry the skin completely in an oven set to 50c overnight. If you have a dehydrator, place the skin in & repeat the same method, the skin has to be completely dry & brittle-like, set the skin aside for later.

For the trotter stock, singe all the hairs from the trotters using a cook's blowtorch or a  high heat grill, then place into a roasting tray.

Add the chopped vegetables, aromatics & pour on enough water to cover the trotters.

Cover the trotter dish with foil & braise in an oven set at 150c for 3 hours or until tender & falling from the bone.

Allow the trotters to cool in the liquid, when cool enough to handle the trotters, pick all the meat from the bones, discarding the fat & skin, don't be alarmed, pigs trotters don't have lots of meat but what they do have is delicious.

When the meat is picked from the bone, set aside & attend to the stock.

Pour the stock through a chinoise or fine sieve, & discard the vegetables.

Bring the stock to the boil, skimming all the time with a large spoon or ladle to remove fat & impurities, reduce the stock by 3/4 of the original volume.

When the stock has reduced by 3/4 it should look very viscous & taste rich & coat the mouth, add the picked meat back to the stock, pour into a container & set aside for later.

For the pork, oil the meat, season it all over with the sea salt, place into an oven set to 185c for 20-25 minutes or until the core reaches a temperature of 63c on a temperature probe, leave it to rest in a warm place for 15-20 minutes after cooking.

For the crackling, heat the oil until it reaches 200c on a temperature probe & fry the pork skin in the oil until it puffs up around 10 seconds, remove the crackling from the oil with a slotted spoon working quickly & drain on kitchen paper, season liberally with celery salt & set aside.

For the grains, start by rinsing the barley & spelt under cold water to remove the excess starch. Then start sweating the shallots & garlic in the oil over a low heat, add the thyme & bay leaf & cook for around 7-8 minutes, no colour.

Add the barley & spelt, stir for 1 minute, then start adding the warmed trotter stock ladle by ladle until the grains are almost al dente.

When the grains are almost cooked, add the diced apple, the toasted sunflower seeds & linseeds & season with reduced white wine & salt.

To finish the dish, carve the pork into 4 servings, season the flesh with sea salt & place onto the plates.

Add the grains & seeds to the plate next to the loin & top the grains with the pork crackling.