Otherwise known as the cockney critic or Mr Happy Days, Jerry Mullan’s culinary journey has been as diverse as the countries he’s lived and cooked in, whether it was running Charity events at St Paul’s Cathedral or Hog roasts at Hampton Court, he’s always smiling. Currently, Head Chef of an award-winning West London gastropub, his influences and passion are irresistible whether on a plate or being read.
Today, he shares with the Havering Daily readers, his Pork Chops with a Sweet Potato Apple Sauce, Hasselback Potatoes, and White Wine Braised Pak Choi recipe.
The Intentional Pork Dish of Peace Serves 2
I don’t like to get into politics, there is always two sides to a story, and each side has supporters that believe they are right. So I just stick to the cooking, as you would think this would be much easier, but unfortunately, this is not always the case.
The humble pork chop, loved by so many worldwide, in fact, we now roughly consume 120 metric kilotons of this amazing animal each year. It has been a large part of many cultures diets for thousands of years. The origin of domesticated pork is a debate between China and America, as I said, I don’t like to get between people, so I created this beautiful stuffed pork chop dish. To celebrate both amazing continents, with two types of potato originating from America (that’s right guys, we never had the little gems first) and some beautiful Pak Choi from Southern China.
- 2 Decent size pork chops (each to their own)
- 1 Sweet potato
- 1 cooking apple
- 1/2 tbspn sugar
- 3 tbspn White wine vinegar
- 2 Pak Choi
- 1/2 tbsp garlic
- 1 tbsp marjoram
- 1/2 cup of white wine
- 4 medium size potatoes, anything but Maris pipers
- 1/2 tbspn garlic
- 1 tbspn oregano
- Drizzle of oil
- Pinch of Salt
- 175g Mixed pack of Mongetout and baby corn
Let’s start with the apple sauce
Wash the sweet potato well, keep the skin on, dice and put in a pan with 1/4 cup of water and 3 tbsp. of vinegar. Bring to the boil and cook for 5 minutes. Core and peel the apples, add these to the sweet potatoes and cook for a further 4 minutes. Give a little stir, pour in the sugar and cook for another 3 minutes. Then using a fork, slightly mash the potato and apple together, there shouldn’t be much liquid left, but if you need to, drain the excess liquid beforehand. There we go, we have the apple sauce done, happy days.
Onto the potatoes
These little bad boys are a Swedish tradition, called Hassleback, as that’s the name of the restaurant they were found in. Personally, I think they should have named it after the chef, but fair enough people. Packed with flavour throughout and perfectly crispy on the outside, these are an amazing addition to the plate and very easy to do. So start by placing the potato on the chopping board with two sticks or something flat handled either side, I use knives in mine.
Get a sharp knife, and from left to right make incisions about 1/4 cm apart, cut down until you reach your supports on either side. Once done all the way along, boil the kettle, and place the water, garlic and herbs into a pan along with the potatoes and cook for approximately 12 minutes.
Drain and place in an oven tray, drizzle a slight bit of oil (of your choice) and a little pinch of salt, just to make it extra crispy, and cook in a preheated oven on gas mark 7 for 25 minutes.
Jump onto the pork, from the opposite side of the rind, make an incision on the side with a knife halfway down. Then carefully, and please do be careful with this as you can’t see the blade, push the knife all the way in until you hit the rind, move it left and right a few centimetres. There we have our own little kangaroo pouch, great effort. Open the pouch up a little and with a spoon, or a piping bag if you have one laying around, fill the pouch with your super sexy apple sauce. Now, we want to just sear the meat in a hot pan, only about 40 seconds each side, and then on the side of the rind, just hold and cook for about a minute, then put on a pan and cook in the oven with the potatoes for approximately 13-16 minutes, depending on the size if of the chop.
Next, the Pak Choi, it’s a very easy way to cook it, but the flavour of the white wine is still there in every bite. First and foremost grab a tray, which is dipped, as we don’t want it going all over the place. Pour in the white wine, cut the Pak Choi in fours and sprinkle the marjoram and garlic over the top and cover in foil. Place in the middle of the oven for 15 minutes. Ideally, if you have this ready just before the pork, it can all go in together. I went for a bit of baby corn and Mangetout on this, so get Rodney to boil the kettle again, and get in a pan and cook for 8 minutes.
Plate as pictured and there we go, hopefully the dish to bring two amazing cultures together.
Why not really push the boat out, using my delicious kale ash recipe on top, it gives an amazing earthy flavour and looks amazing against the whiteness of the pork.
Happy days guys and there we have it ladies and gentlemen, hope you enjoy. I cannot wait to see all of your versions guys!