Porc Cegin Bryn

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-In this programme, I cook pork.

-You can use a pig,

-from snout to tail.

-Welcome to Cegin Bryn.

-When I was growing up,

-my uncle always kept pigs.

-I had bacon sandwiches

-on the farm...

-..and I think bacon

-is the best bit of the pig.

-I remember, as a young boy,

-watching my grandmother...

-..as she stood on a stool and

-carved a piece from a pig carcass.

-Wales is famous for its lamb...

-..but Welsh pork

-is a top quality meat too.

-In this programme, I use the belly

-to make a bacon sandwich...

-..I use the blood to make

-fried black pudding, egg and peas...

-..and I cook pork cheeks

-with ginger carrots.

-Pork

-This programme is about pork, but

-my first recipe is tomato ketchup...

-..which I'll serve

-on a bacon sandwich later.

-Put a pan on the heat

-and in goes a little bit of vinegar.

-Next, a little bit of tomato puree.

-The puree will help with the colour.

-A little bit of demerara sugar.

-A tiny bit of ground cinnamon.

-That's plenty.

-A sprinkling of coriander seeds.

-It's important

-to bring the liquid to the boil.

-As it heats up,

-I'll prepare the vegetables.

-Cut a shallot in half.

-Chop it into nice, thin slices.

-In it goes.

-A clove of garlic.

-Slice it very thinly.

-Add the garlic to the pan.

-Mix it thoroughly

-before you add the tomatoes.

-Next, cut the tomatoes in half

-and squeeze out the seeds.

-We get rid of the seeds because

-they can taste bitter when cooked.

-Squeeze out the water and the seeds.

-Chop the tomatoes into small pieces,

-then add them to the pan.

-Finally, add some pepper...

-..and a pinch of salt.

-Bring it to the boil

-and simmer for 20 minutes.

-Once the water has evaporated...

-..whizz the mixture in a blender

-or a food processor.

-On goes the lid.

-We're left with just the skin

-from the fresh tomatoes.

-Home-made tomato ketchup.

-Very simple.

-I'm in Rhug Estate

-near Corwen, North Wales.

-I'll show you how to cook an unusual

-cut of pork later in the programme.

-First, I met Gareth Jones

-to learn about this organic venture.

-Gareth, we're on Rhug Estate,

-just off the A5.

-Tell me a bit about the farm.

-We've been running an organic farm

-on this site since the year 2000.

-We took the decision

-to go organic in 1998.

-I've been here since 1993, so I've

-worked here for quite some time...

-..and I've seen many changes

-during that time.

-The farm has developed a lot

-and there's a new shop on the site.

-Tell me about the shop.

-We opened our first shop

-in June 2002...

-..so we've been running a shop here

-for over ten years.

-This shop was opened a year ago

-and it's been a success.

-It's a purpose-built shop

-for the site.

-You sell produce farmed

-and grown on your farm in the shop.

-Yes, we try to focus

-on our own organic meat.

-We sell as much of the meat

-we produce on the farm as possible.

-We also buy other meat

-such as venison from outside...

-..and some local, Welsh produce.

-It isn't necessarily organic

-but it's always local.

-In addition to the shop...

-..Rhug supplies meat for

-distribution and for exporting.

-Iwan Davies is a young butcher.

-He has the exact thing I need.

-Iwan, tell me about

-your everyday work here, in Rhug.

-I work four days a week in Rhug

-as a butcher.

-I prepare the orders

-which we distribute to London...

-..and the orders which we export

-to Hong Kong and Singapore.

-You can use a lot of the pork...

-..but what are

-the most popular cuts?

-At the moment, we sell a lot of

-belly pork, tenderloins and cheek.

-Every bit of the pig goes.

-This is a pig's head

-and I need cheeks.

-I need three or four cheeks

-for my recipe.

-Show me how you carve the cheek.

-Start at the base of the ear.

-The bone curves in that direction,

-so you try to get the step.

-The cheek is known as the chap.

-The chap is an old-fashioned cut,

-where everything is roasted.

-Yes, I've heard people

-call the cheek a chap.

-I need the cheek itself.

-I need the cheek itself.

-

-No problem.

-Do you sell a lot of the cheeks?

-Yes, we sell a lot of cheeks

-to the Orient Express train.

-They order

-around 300 cheeks at a time.

-That's one cheek.

-I need the one

-on the other side too.

-Thank you.

-Braised Pork Cheeks

-With Ginger Carrots

-This is the recipe for braised pork

-with ginger carrots.

-First, we need the vegetables...

-..and the pork.

-First, fry the carrot and the onion

-to give them colour...

-..and to enhance their flavours.

-Cut the onion in half.

-Cut the vegetables into chunks...

-..so they cook

-in the same time as the pork.

-Pour some olive oil in the pan,

-which is nice and warm.

-In go the vegetables.

-Next, I need two cloves of garlic.

-I'll peel the garlic.

-Remove the skin.

-Chop the garlic.

-Give the vegetables some colour

-before adding the pork.

-Season the meat.

-It's important to season both sides.

-Place the pork in the hot pan.

-It's important

-to get some colour in those cheeks.

-Colour enhances the flavour.

-Add some thyme to those vegetables,

-which now have some colour.

-Next, add a sprinkling

-of coriander seeds.

-Add the coriander and the thyme

-at the end of the cooking process...

-..or the seeds and the thyme

-will burn.

-Once there's a good colour

-on the vegetables...

-..add thyme and coriander seeds.

-Next, I'll add

-a splash of ginger beer.

-You rarely see ginger beer

-used in cooking.

-You normally use

-white or red wine...

-..but I'll use ginger beer here

-to get that ginger flavour.

-In goes the ginger beer.

-It's important to reduce the beer

-to intensify the ginger flavour.

-Transfer the pork cheeks to the pan.

-Add a little bit of chicken stock,

-then bring it back to the boil.

-Then, cook it gently in the oven

-for an hour.

-Put the lid on the pan

-and cook it in a 120 degree oven.

-The pork is ready.

-Allow it to cool.

-Once it's cool, separate the liquid,

-the meat and the vegetables...

-..and get rid of the vegetables,

-to leave you with liquid and meat.

-The liquid is reducing.

-I discarded the vegetables, so

-the meat goes back into the liquid.

-It needs to be warmed and the liquid

-will give it a nice glaze.

-I have some carrots here,

-which I'll serve with the meat.

-The carrots were cooked

-in boiling water earlier.

-I'll now heat them

-in honey and ground ginger.

-As you can see,

-it's a sweet and sour combination.

-It's a combination

-which works wonderfully well.

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-Bacon And Tomato Sandwich

-I'll prepare a bacon sandwich.

-It's very simple.

-First, you need some goose fat.

-Add a little bit of goose fat

-to a warm pan.

-Just a little bit.

-I'll use some of the bacon

-which came from Rhug Estate.

-I'll cut the rashers in half,

-as they're too big for my pan.

-Place the bacon in the pan.

-It's important to use a hot pan.

-You can raise goose fat to a

-high temperature and it won't burn.

-Goose fat also gives bacon

-a unique flavour.

-While the bacon cooks...

-..slice your bread.

-I'm using ciabatta, but you can use

-any kind of bread you like.

-Cut it in half.

-It's important

-to give the bacon a good colour.

-Turn it over.

-Pale bacon in a sandwich

-is terrible.

-I'll also use a fresh tomato.

-I'll slice it nice and thinly.

-You need a sharp knife to do this.

-The bacon is nearly ready.

-The bacon is lovely and golden.

-Place the bacon

-on top of the tomato.

-It's nice and crispy.

-Use some home-made tomato ketchup.

-You need tomato ketchup

-on a bacon sandwich.

-It's nice and thick.

-The sandwich is ready.

-Mm!

-One of the easiest things to make

-and one of the best things to eat.

-Bacon and tomato sandwich.

-Wonderful!

-A family butcher's shop

-in Llangollen...

-..is run by a young family member.

-Tomi Jones has won many awards for

-his sausages and his black pudding.

-He also won

-Welsh Young Butcher 2012.

-Tomi, we're at the back of the shop,

-where the hard work is done.

-These are the ingredients you use

-to make your black pudding.

-Can you explain the process to me?

-First, we need the black pudding.

-You use powder

-rather than fresh blood?

-Yes, it's processed

-down to a powder.

-What's in it?

-Spices, onions...

-..wheat flour...

-..and barley.

-Is this a secret recipe?

-Well, there's one

-secret ingredient in it!

-This is smoked bacon.

-What's next?

-Some fat.

-You use fat to keep it moist?

-Yes. It enhances the flavour too.

-All of this?

-All of this?

-

-No, three quarters.

-Next, the water.

-I'll pour it in.

-Warm water or cold water?

-Warm water or cold water?

-

-Warm but not too hot.

-Will you mix it?

-Will you mix it?

-

-Yes, once all the water's in there.

-You can see the red blood already.

-In it goes.

-I'll start mixing.

-I'll leave it to you.

-I'll leave it to you.

-

-Thanks a lot!

-It looks like

-a chocolate sponge cake!

-Yes, but it doesn't taste like one!

-Do you need more water?

-Yes. Pour it all in there.

-Do people eat black pudding

-instead of a pie?

-People usually buy it

-then take it home to fry it.

-At breakfast time?

-At breakfast time?

-

-Yes.

-We sell black pudding balls

-at the Royal Welsh Show...

-..and people eat them

-as they walk around.

-They eat them like cakes!

-Do you want to do this, Bryn?

-Do you want to do this, Bryn?

-

-Yes. Come on!

-Half? Three quarters?

-No. Full to the top.

-We won't waste a bit of it.

-Add some more fat.

-You add more fat?

-You add more fat?

-

-Yes, add a bit more fat on the top.

-The more you work on it,

-the more it looks like a cake!

-These are the chocolate buttons!

-Tomi, the black pudding is cooking.

-These are sausage rolls

-with black pudding.

-Yes - black pudding

-and sausage meat.

-Do you sell a lot of these?

-Do you sell a lot of these?

-

-Yes.

-It smells good.

-It smells good.

-

-Thank you.

-Mm!

-It's really tasty.

-The spice in the black pudding

-comes through. It's lovely.

-Is the black pudding ready?

-Yes, it's ready.

-Yes, it's ready.

-

-Let's see it come out of the oven.

-I can smell it already.

-How long was it in the oven?

-How long was it in the oven?

-

-For 30 minutes.

-Oh, yes! Very nice.

-The sausage roll with black pudding

-is fantastic.

-May I have some black pudding

-to take home?

-Yes, of course.

-Yes, of course.

-

-Thank you.

-Crispy Black Pudding,

-Poached Hen's Egg And Fresh Peas

-This is a recipe

-for black pudding, egg and peas.

-I enjoy using black pudding...

-..because you use every part

-of the pig, or the pork.

-Coat the black pudding

-in flour, egg and breadcrumbs.

-Then, fry it until it's crispy on

-the outside but soft in the middle.

-Add pepper...

-..and salt to the egg.

-Beat it well.

-Roll the black pudding in the flour.

-It's important to coat the whole

-of the piece of black pudding.

-Pat away the excess flour.

-Roll it in the egg.

-Cover it with breadcrumbs.

-The black pudding

-it ready to be fried.

-The next step is to poach the eggs.

-Add little white wine vinegar

-to the water.

-Don't use too much,

-or you'll taste it on the egg.

-A pinch of salt.

-Pour it carefully into the water.

-It takes three to four minutes

-to cook.

-The black pudding will also take

-three to four minutes to cook.

-These are fresh peas.

-I'll add butter, salt and pepper to

-the chicken stock I have in a pan.

-Once the butter has melted,

-add the peas.

-All you need to do

-is warm the peas through.

-When the peas are ready...

-..the egg and the black pudding

-should be ready too.

-Crispy black pudding,

-poached hen's egg and fresh peas.

-It's important to have a runny yolk.

-The full recipes

-are available on the website...

-..or by writing to us.

-We all love bacon but why don't you

-try a different cut of pork?

-The pig offers

-a variety of great flavours.

-S4C subtitles by Eirlys A Jones

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