Featured Recipe: Pork Belly and Black Pudding Scotch Eggs

Posted: 03 May 2014

Blog category: Recipes

Serve with piccalilli or a grain mustard mayonnaise as a tasty tapas dish or starter. The addition of the black pudding to the pork mince gives the Scotch egg a really different taste. You could substitute the black pudding for haggis for another flavour variety. For a plain Pork belly Scotch egg just omit the black pudding and increase the amount of minced pork accordingly.

Preparation time: 1hr 
Cooking time: 30 min 
Serves 8
To download this recipe, click here

Ingredients: Mustard Mayo:
12 large free range eggs
5 tbsp good mayonnaise
800g Minced Pork Belly
1 tsp English mustard
400g Black Pudding
1 tbsp wholegrain mustard
5 tbsp chopped parsley
2 tsp ground mace
85g plain flour
200g breadcrumbs
1l sunflower oil

1/ Preheat the oven to 190˚c. Put eight eggs into a saucepan with cold water. Bring to the boil and boil for 5 minutes. Lift out and plunge into cold water to cool. Once cool, peel the eggs.

2/ Combine the pork mince, black pudding, parsley and mace in a bowl, add an egg and squash together with your hands until evenly mixed. Divide the mixture into eight even balls.

3/ Beat the remaining three eggs and then sieve onto a large plate. Sprinkle the flour over another plate and the breadcrumbs onto a third.

4/ To assemble the eggs, tear a sheet of cling film about 20cms long and place flat on the work surface. Flatten out a ball of pork to a thickness of 1.5cm and place on the cling film. Place an egg in the centre and then use the corners of the cling film to draw up the meat and close evenly around the egg. Manipulate the ball inside the cling film to form a neat even sphere.

5/ Roll the scotch egg in the flour, shaking off the excess, then coat in the egg. Roll in the breadcrumbs to coat evenly and place on a parchment lined tray. Repeat for the remaining seven eggs.

6/ To cook, heat the oil in a deep frying pan. The oil is hot enough when a cube of bread browns in around 1 minute, approximately 175˚c. Carefully lower the eggs into the pan in batches to fry, turning so they brown evenly all over, about 5 to 8 minutes. Place the eggs on a baking tray and finish in the oven, around 10 minutes.

If you are serving the eggs warm at a later stage, do not place in the oven after frying, but chill until needed. Reheat in the oven for 12 minutes. Serve with mustard mayonnaise made by combining the mayonnaise with the two mustards.

You could make mini scotch eggs using quails eggs and a thinner layer of meat. You can buy cooked and peeled quails eggs in jars that make the task quick and easy. Try putting some nigella seeds or wasabi in the breadcrumbs to coat for another flavour experience.