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Pork
Black Velvet Pork Loin
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Bill Emlay devised this |
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| Use the better end of the pork loin, sirloin end without the spare rib muscle |
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| As a guide you require a piece of pork loin that is as long as a 3lb stick of black pudding |
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| Peel the casing off the black pudding |
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| Use one solid piece of loin, joining two together will only create waste. |
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| Take a vertical slice off the edge of the stick of black pudding |
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| Then a slice off another edge |
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| You only need two slices for the product |
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| The remainder of the black pudding will provide another two vertical slices for another loin and the square piece left is used in the centre of a block of Lorne Sausage |
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| Place one slice on top of the other, flat sides together. If one slice is thicker than the other – this will happen – match the thick on top of the thin end. |
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| With one cut sweep down the back bone side making an incision but not breaking through the flesh. |
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| This gives access to the middle of the eye of the loin creating a pocket |
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| Cut the other side open so that it can be rolled up |
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| Place the black pudding in the pocket |
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| Roll the pork around the black pudding and gather together ready to tie. |
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| Use thin string and carefully string the pork at intervals to allow one piece of string to be on each of the slices taken off the finished roll |
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| Keep it tight without bursting the strings |
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| String all the way to the end |
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| Temper on fridge and when firm face the ends up by taking thin slices off |
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| Source Verstegen World Grill Seasalt and Lampong Pepper |
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| Slice off individual portions – probably around 200g each – and brush with the World Grill |
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| Coat both sides |
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| Do not overfill the tray |
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| Shaping of the black pudding and uniformity of the tying is critical to the look of the end product. Trial and error will no doubt enable you to get your Black Velvet Pork Loin to look like this. Bert Fowlie was selling this at £12 per |
