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0:00:20 > 0:00:22- In this programme, I cook pork.
0:00:22 > 0:00:25- You can use a pig, - from snout to tail.
0:00:25 > 0:00:26- Welcome to Cegin Bryn.
0:00:30 > 0:00:33- When I was growing up, - my uncle always kept pigs.
0:00:33 > 0:00:36- I had bacon sandwiches - on the farm...
0:00:36 > 0:00:39- ..and I think bacon - is the best bit of the pig.
0:00:40 > 0:00:45- I remember, as a young boy, - watching my grandmother...
0:00:46 > 0:00:50- ..as she stood on a stool and - carved a piece from a pig carcass.
0:00:51 > 0:00:53- Wales is famous for its lamb...
0:00:54 > 0:00:57- ..but Welsh pork - is a top quality meat too.
0:00:58 > 0:01:02- In this programme, I use the belly - to make a bacon sandwich...
0:01:02 > 0:01:07- ..I use the blood to make - fried black pudding, egg and peas...
0:01:08 > 0:01:11- ..and I cook pork cheeks - with ginger carrots.
0:01:13 > 0:01:16- Pork
0:01:16 > 0:01:21- This programme is about pork, but - my first recipe is tomato ketchup...
0:01:21 > 0:01:24- ..which I'll serve - on a bacon sandwich later.
0:01:25 > 0:01:29- Put a pan on the heat - and in goes a little bit of vinegar.
0:01:32 > 0:01:35- Next, a little bit of tomato puree.
0:01:36 > 0:01:38- The puree will help with the colour.
0:01:40 > 0:01:42- A little bit of demerara sugar.
0:01:46 > 0:01:48- A tiny bit of ground cinnamon.
0:01:50 > 0:01:51- That's plenty.
0:01:52 > 0:01:55- A sprinkling of coriander seeds.
0:01:58 > 0:02:02- It's important - to bring the liquid to the boil.
0:02:03 > 0:02:06- As it heats up, - I'll prepare the vegetables.
0:02:06 > 0:02:08- Cut a shallot in half.
0:02:11 > 0:02:13- Chop it into nice, thin slices.
0:02:16 > 0:02:18- In it goes.
0:02:18 > 0:02:20- A clove of garlic.
0:02:24 > 0:02:25- Slice it very thinly.
0:02:28 > 0:02:30- Add the garlic to the pan.
0:02:30 > 0:02:34- Mix it thoroughly - before you add the tomatoes.
0:02:34 > 0:02:38- Next, cut the tomatoes in half - and squeeze out the seeds.
0:02:39 > 0:02:43- We get rid of the seeds because - they can taste bitter when cooked.
0:02:47 > 0:02:50- Squeeze out the water and the seeds.
0:02:51 > 0:02:56- Chop the tomatoes into small pieces, - then add them to the pan.
0:03:02 > 0:03:04- Finally, add some pepper...
0:03:07 > 0:03:09- ..and a pinch of salt.
0:03:12 > 0:03:16- Bring it to the boil - and simmer for 20 minutes.
0:03:17 > 0:03:20- Once the water has evaporated...
0:03:20 > 0:03:24- ..whizz the mixture in a blender - or a food processor.
0:03:31 > 0:03:33- On goes the lid.
0:03:57 > 0:04:01- We're left with just the skin - from the fresh tomatoes.
0:04:08 > 0:04:10- Home-made tomato ketchup.
0:04:10 > 0:04:12- Very simple.
0:04:27 > 0:04:30- I'm in Rhug Estate - near Corwen, North Wales.
0:04:31 > 0:04:36- I'll show you how to cook an unusual - cut of pork later in the programme.
0:04:36 > 0:04:42- First, I met Gareth Jones - to learn about this organic venture.
0:04:43 > 0:04:46- Gareth, we're on Rhug Estate, - just off the A5.
0:04:46 > 0:04:48- Tell me a bit about the farm.
0:04:48 > 0:04:53- We've been running an organic farm - on this site since the year 2000.
0:04:56 > 0:04:59- We took the decision - to go organic in 1998.
0:04:59 > 0:05:04- I've been here since 1993, so I've - worked here for quite some time...
0:05:05 > 0:05:09- ..and I've seen many changes - during that time.
0:05:11 > 0:05:15- The farm has developed a lot - and there's a new shop on the site.
0:05:15 > 0:05:17- Tell me about the shop.
0:05:19 > 0:05:22- We opened our first shop - in June 2002...
0:05:22 > 0:05:26- ..so we've been running a shop here - for over ten years.
0:05:28 > 0:05:32- This shop was opened a year ago - and it's been a success.
0:05:32 > 0:05:35- It's a purpose-built shop - for the site.
0:05:36 > 0:05:40- You sell produce farmed - and grown on your farm in the shop.
0:05:42 > 0:05:45- Yes, we try to focus - on our own organic meat.
0:05:45 > 0:05:50- We sell as much of the meat - we produce on the farm as possible.
0:05:52 > 0:05:57- We also buy other meat - such as venison from outside...
0:05:58 > 0:06:01- ..and some local, Welsh produce.
0:06:01 > 0:06:05- It isn't necessarily organic - but it's always local.
0:06:16 > 0:06:18- In addition to the shop...
0:06:19 > 0:06:23- ..Rhug supplies meat for - distribution and for exporting.
0:06:24 > 0:06:27- Iwan Davies is a young butcher.
0:06:27 > 0:06:29- He has the exact thing I need.
0:06:31 > 0:06:35- Iwan, tell me about - your everyday work here, in Rhug.
0:06:35 > 0:06:39- I work four days a week in Rhug - as a butcher.
0:06:39 > 0:06:43- I prepare the orders - which we distribute to London...
0:06:43 > 0:06:48- ..and the orders which we export - to Hong Kong and Singapore.
0:06:49 > 0:06:51- You can use a lot of the pork...
0:06:52 > 0:06:55- ..but what are - the most popular cuts?
0:06:55 > 0:07:01- At the moment, we sell a lot of - belly pork, tenderloins and cheek.
0:07:04 > 0:07:06- Every bit of the pig goes.
0:07:07 > 0:07:10- This is a pig's head - and I need cheeks.
0:07:10 > 0:07:13- I need three or four cheeks - for my recipe.
0:07:15 > 0:07:17- Show me how you carve the cheek.
0:07:18 > 0:07:20- Start at the base of the ear.
0:07:20 > 0:07:25- The bone curves in that direction, - so you try to get the step.
0:07:26 > 0:07:30- The cheek is known as the chap.
0:07:31 > 0:07:36- The chap is an old-fashioned cut, - where everything is roasted.
0:07:36 > 0:07:40- Yes, I've heard people - call the cheek a chap.
0:07:44 > 0:07:46- I need the cheek itself.
0:07:46 > 0:07:47- I need the cheek itself.- - No problem.
0:07:47 > 0:07:49- Do you sell a lot of the cheeks?
0:07:50 > 0:07:54- Yes, we sell a lot of cheeks - to the Orient Express train.
0:07:56 > 0:07:59- They order - around 300 cheeks at a time.
0:08:00 > 0:08:01- That's one cheek.
0:08:01 > 0:08:04- I need the one - on the other side too.
0:08:04 > 0:08:05- Thank you.
0:08:06 > 0:08:09- Braised Pork Cheeks - With Ginger Carrots
0:08:10 > 0:08:14- This is the recipe for braised pork - with ginger carrots.
0:08:15 > 0:08:18- First, we need the vegetables...
0:08:20 > 0:08:21- ..and the pork.
0:08:24 > 0:08:28- First, fry the carrot and the onion - to give them colour...
0:08:29 > 0:08:32- ..and to enhance their flavours.
0:08:33 > 0:08:34- Cut the onion in half.
0:08:35 > 0:08:38- Cut the vegetables into chunks...
0:08:39 > 0:08:43- ..so they cook - in the same time as the pork.
0:08:44 > 0:08:50- Pour some olive oil in the pan, - which is nice and warm.
0:08:51 > 0:08:53- In go the vegetables.
0:09:00 > 0:09:03- Next, I need two cloves of garlic.
0:09:06 > 0:09:08- I'll peel the garlic.
0:09:08 > 0:09:09- Remove the skin.
0:09:11 > 0:09:12- Chop the garlic.
0:09:13 > 0:09:17- Give the vegetables some colour - before adding the pork.
0:09:18 > 0:09:19- Season the meat.
0:09:26 > 0:09:29- It's important to season both sides.
0:09:32 > 0:09:35- Place the pork in the hot pan.
0:09:36 > 0:09:39- It's important - to get some colour in those cheeks.
0:09:40 > 0:09:42- Colour enhances the flavour.
0:09:44 > 0:09:49- Add some thyme to those vegetables, - which now have some colour.
0:09:51 > 0:09:54- Next, add a sprinkling - of coriander seeds.
0:09:57 > 0:10:02- Add the coriander and the thyme - at the end of the cooking process...
0:10:02 > 0:10:05- ..or the seeds and the thyme - will burn.
0:10:05 > 0:10:08- Once there's a good colour - on the vegetables...
0:10:09 > 0:10:11- ..add thyme and coriander seeds.
0:10:13 > 0:10:15- Next, I'll add - a splash of ginger beer.
0:10:15 > 0:10:19- You rarely see ginger beer - used in cooking.
0:10:19 > 0:10:22- You normally use - white or red wine...
0:10:22 > 0:10:26- ..but I'll use ginger beer here - to get that ginger flavour.
0:10:27 > 0:10:29- In goes the ginger beer.
0:10:35 > 0:10:40- It's important to reduce the beer - to intensify the ginger flavour.
0:10:42 > 0:10:45- Transfer the pork cheeks to the pan.
0:10:46 > 0:10:51- Add a little bit of chicken stock, - then bring it back to the boil.
0:10:51 > 0:10:54- Then, cook it gently in the oven - for an hour.
0:10:56 > 0:11:00- Put the lid on the pan - and cook it in a 120 degree oven.
0:11:29 > 0:11:30- The pork is ready.
0:11:32 > 0:11:34- Allow it to cool.
0:11:35 > 0:11:39- Once it's cool, separate the liquid, - the meat and the vegetables...
0:11:40 > 0:11:44- ..and get rid of the vegetables, - to leave you with liquid and meat.
0:11:50 > 0:11:52- The liquid is reducing.
0:11:52 > 0:11:57- I discarded the vegetables, so - the meat goes back into the liquid.
0:11:57 > 0:12:02- It needs to be warmed and the liquid - will give it a nice glaze.
0:12:04 > 0:12:09- I have some carrots here, - which I'll serve with the meat.
0:12:09 > 0:12:13- The carrots were cooked - in boiling water earlier.
0:12:13 > 0:12:17- I'll now heat them - in honey and ground ginger.
0:12:18 > 0:12:22- As you can see, - it's a sweet and sour combination.
0:12:22 > 0:12:25- It's a combination - which works wonderfully well.
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0:12:57 > 0:12:57- Subtitles
0:12:57 > 0:12:59- Subtitles- - Subtitles
0:13:00 > 0:13:02- Bacon And Tomato Sandwich
0:13:03 > 0:13:05- I'll prepare a bacon sandwich.
0:13:06 > 0:13:07- It's very simple.
0:13:08 > 0:13:10- First, you need some goose fat.
0:13:10 > 0:13:14- Add a little bit of goose fat - to a warm pan.
0:13:18 > 0:13:19- Just a little bit.
0:13:28 > 0:13:33- I'll use some of the bacon - which came from Rhug Estate.
0:13:33 > 0:13:38- I'll cut the rashers in half, - as they're too big for my pan.
0:13:40 > 0:13:43- Place the bacon in the pan.
0:13:45 > 0:13:48- It's important to use a hot pan.
0:13:52 > 0:13:57- You can raise goose fat to a - high temperature and it won't burn.
0:13:57 > 0:14:00- Goose fat also gives bacon - a unique flavour.
0:14:00 > 0:14:02- While the bacon cooks...
0:14:03 > 0:14:05- ..slice your bread.
0:14:08 > 0:14:12- I'm using ciabatta, but you can use - any kind of bread you like.
0:14:13 > 0:14:14- Cut it in half.
0:14:22 > 0:14:26- It's important - to give the bacon a good colour.
0:14:26 > 0:14:27- Turn it over.
0:14:30 > 0:14:34- Pale bacon in a sandwich - is terrible.
0:14:40 > 0:14:42- I'll also use a fresh tomato.
0:14:44 > 0:14:46- I'll slice it nice and thinly.
0:14:48 > 0:14:50- You need a sharp knife to do this.
0:14:54 > 0:14:57- The bacon is nearly ready.
0:15:02 > 0:15:04- The bacon is lovely and golden.
0:15:04 > 0:15:07- Place the bacon - on top of the tomato.
0:15:12 > 0:15:13- It's nice and crispy.
0:15:16 > 0:15:18- Use some home-made tomato ketchup.
0:15:18 > 0:15:22- You need tomato ketchup - on a bacon sandwich.
0:15:25 > 0:15:26- It's nice and thick.
0:15:29 > 0:15:31- The sandwich is ready.
0:15:35 > 0:15:36- Mm!
0:15:49 > 0:15:54- One of the easiest things to make - and one of the best things to eat.
0:15:54 > 0:15:57- Bacon and tomato sandwich. - Wonderful!
0:16:03 > 0:16:06- A family butcher's shop - in Llangollen...
0:16:07 > 0:16:09- ..is run by a young family member.
0:16:10 > 0:16:15- Tomi Jones has won many awards for - his sausages and his black pudding.
0:16:16 > 0:16:19- He also won - Welsh Young Butcher 2012.
0:16:24 > 0:16:29- Tomi, we're at the back of the shop, - where the hard work is done.
0:16:29 > 0:16:33- These are the ingredients you use - to make your black pudding.
0:16:34 > 0:16:36- Can you explain the process to me?
0:16:36 > 0:16:39- First, we need the black pudding.
0:16:39 > 0:16:42- You use powder - rather than fresh blood?
0:16:42 > 0:16:44- Yes, it's processed - down to a powder.
0:16:46 > 0:16:48- What's in it?
0:16:49 > 0:16:51- Spices, onions...
0:16:53 > 0:16:55- ..wheat flour...
0:16:57 > 0:16:59- ..and barley.
0:16:59 > 0:17:01- Is this a secret recipe?
0:17:01 > 0:17:04- Well, there's one - secret ingredient in it!
0:17:07 > 0:17:09- This is smoked bacon.
0:17:10 > 0:17:12- What's next?
0:17:12 > 0:17:14- Some fat.
0:17:14 > 0:17:16- You use fat to keep it moist?
0:17:16 > 0:17:18- Yes. It enhances the flavour too.
0:17:19 > 0:17:20- All of this?
0:17:20 > 0:17:21- All of this?- - No, three quarters.
0:17:23 > 0:17:25- Next, the water.
0:17:25 > 0:17:27- I'll pour it in.
0:17:27 > 0:17:28- Warm water or cold water?
0:17:28 > 0:17:30- Warm water or cold water?- - Warm but not too hot.
0:17:33 > 0:17:34- Will you mix it?
0:17:34 > 0:17:37- Will you mix it?- - Yes, once all the water's in there.
0:17:39 > 0:17:42- You can see the red blood already.
0:17:44 > 0:17:46- In it goes.
0:17:46 > 0:17:47- I'll start mixing.
0:17:48 > 0:17:49- I'll leave it to you.
0:17:49 > 0:17:50- I'll leave it to you.- - Thanks a lot!
0:17:55 > 0:17:57- It looks like - a chocolate sponge cake!
0:17:58 > 0:18:00- Yes, but it doesn't taste like one!
0:18:01 > 0:18:02- Do you need more water?
0:18:02 > 0:18:04- Yes. Pour it all in there.
0:18:05 > 0:18:08- Do people eat black pudding - instead of a pie?
0:18:10 > 0:18:14- People usually buy it - then take it home to fry it.
0:18:14 > 0:18:15- At breakfast time?
0:18:15 > 0:18:17- At breakfast time?- - Yes.
0:18:17 > 0:18:21- We sell black pudding balls - at the Royal Welsh Show...
0:18:21 > 0:18:24- ..and people eat them - as they walk around.
0:18:24 > 0:18:26- They eat them like cakes!
0:18:28 > 0:18:30- Do you want to do this, Bryn?
0:18:30 > 0:18:32- Do you want to do this, Bryn?- - Yes. Come on!
0:18:32 > 0:18:34- Half? Three quarters?
0:18:34 > 0:18:35- No. Full to the top.
0:18:49 > 0:18:51- We won't waste a bit of it.
0:18:52 > 0:18:54- Add some more fat.
0:18:54 > 0:18:55- You add more fat?
0:18:55 > 0:18:58- You add more fat?- - Yes, add a bit more fat on the top.
0:18:58 > 0:19:02- The more you work on it, - the more it looks like a cake!
0:19:05 > 0:19:07- These are the chocolate buttons!
0:19:23 > 0:19:26- Tomi, the black pudding is cooking.
0:19:26 > 0:19:29- These are sausage rolls - with black pudding.
0:19:30 > 0:19:32- Yes - black pudding - and sausage meat.
0:19:33 > 0:19:34- Do you sell a lot of these?
0:19:34 > 0:19:36- Do you sell a lot of these?- - Yes.
0:19:36 > 0:19:37- It smells good.
0:19:37 > 0:19:39- It smells good.- - Thank you.
0:19:42 > 0:19:44- Mm!
0:19:45 > 0:19:47- It's really tasty.
0:19:47 > 0:19:51- The spice in the black pudding - comes through. It's lovely.
0:19:51 > 0:19:53- Is the black pudding ready?
0:19:53 > 0:19:55- Yes, it's ready.
0:19:55 > 0:19:57- Yes, it's ready.- - Let's see it come out of the oven.
0:20:02 > 0:20:03- I can smell it already.
0:20:03 > 0:20:06- How long was it in the oven?
0:20:06 > 0:20:07- How long was it in the oven?- - For 30 minutes.
0:20:08 > 0:20:09- Oh, yes! Very nice.
0:20:10 > 0:20:13- The sausage roll with black pudding - is fantastic.
0:20:14 > 0:20:17- May I have some black pudding - to take home?
0:20:17 > 0:20:18- Yes, of course.
0:20:18 > 0:20:19- Yes, of course.- - Thank you.
0:20:26 > 0:20:31- Crispy Black Pudding, - Poached Hen's Egg And Fresh Peas
0:20:32 > 0:20:35- This is a recipe - for black pudding, egg and peas.
0:20:36 > 0:20:38- I enjoy using black pudding...
0:20:38 > 0:20:42- ..because you use every part - of the pig, or the pork.
0:20:42 > 0:20:46- Coat the black pudding - in flour, egg and breadcrumbs.
0:20:47 > 0:20:51- Then, fry it until it's crispy on - the outside but soft in the middle.
0:20:52 > 0:20:53- Add pepper...
0:20:56 > 0:20:58- ..and salt to the egg.
0:20:59 > 0:21:00- Beat it well.
0:21:04 > 0:21:06- Roll the black pudding in the flour.
0:21:06 > 0:21:11- It's important to coat the whole - of the piece of black pudding.
0:21:11 > 0:21:14- Pat away the excess flour.
0:21:17 > 0:21:19- Roll it in the egg.
0:21:20 > 0:21:22- Cover it with breadcrumbs.
0:21:24 > 0:21:27- The black pudding - it ready to be fried.
0:21:27 > 0:21:30- The next step is to poach the eggs.
0:21:31 > 0:21:33- Add little white wine vinegar - to the water.
0:21:34 > 0:21:38- Don't use too much, - or you'll taste it on the egg.
0:21:39 > 0:21:41- A pinch of salt.
0:21:57 > 0:22:00- Pour it carefully into the water.
0:22:00 > 0:22:03- It takes three to four minutes - to cook.
0:22:07 > 0:22:12- The black pudding will also take - three to four minutes to cook.
0:22:20 > 0:22:22- These are fresh peas.
0:22:23 > 0:22:27- I'll add butter, salt and pepper to - the chicken stock I have in a pan.
0:22:32 > 0:22:35- Once the butter has melted, - add the peas.
0:22:37 > 0:22:40- All you need to do - is warm the peas through.
0:22:40 > 0:22:42- When the peas are ready...
0:22:42 > 0:22:46- ..the egg and the black pudding - should be ready too.
0:22:51 > 0:22:55- Crispy black pudding, - poached hen's egg and fresh peas.
0:22:55 > 0:22:58- It's important to have a runny yolk.
0:23:02 > 0:23:06- The full recipes - are available on the website...
0:23:07 > 0:23:09- ..or by writing to us.
0:23:14 > 0:23:20- We all love bacon but why don't you - try a different cut of pork?
0:23:21 > 0:23:24- The pig offers - a variety of great flavours.
0:23:43 > 0:23:46- S4C subtitles by Eirlys A Jones
0:23:46 > 0:23:46- .