Autumn Recipe – Pork Tower with Black Pudding & Red Wine Gravy

I always feel that pork is a really Autumnal choice of meat. In the summer, I love a roast chicken salad, or sandwiches made with thin slices of pink beef – but pork never appeals to me in the warmer months. Once the evenings are starting to draw in, however – pork fillet is always on my mind.

I love this recipe because it looks amazing when you serve it, but it doesn’t really require any technical cooking skills other than good time management! With three different types of pork (the fillet, slices of black pudding and the sweetly salty pancetta) and the richness of the red wine gravy (an adapted recipe from a Gordon Ramsey TV show) this is the perfect Sunday lunch in the cooler UK days – especially as pork fillet is really good at this time of year!

I first made this recipe in late spring, when I was looking to create a filling lunch without waiting on roast potatoes! Since then, I’ve enjoyed making the potato cake numerous times, and have tried it both with and without a little flour on the outside of the cake. Adding a sprinkle of flour to the cake does mean it’s less likely to break up, but it can make the outside of the cake a little chewy – let me know if you have any other tips to keep the potato cakes crunchy and together!

With this recipe, it’s really important to get a crisp edge on the potato cake. The aim is to have a fluffy middle of the cake with a crunchy top and bottom, to contrast with the softness of the black pudding and mushroom.

Stacked Pork Tower Recipe

Serves 4
Prep time 1 hour
Cook time 2 hours
Total time 3 hours
Allergy Soy
Meal type Main Dish
Misc Gourmet
Website Eating Local In Edinburgh
Recipe for stacked Pork; rolled pork fillet, black pudding, mushroom layer, potato cake and apple and red wine gravy - perfect for the Autumn months.


  • 1 pork fillet
  • 200g sage and onion stuff
  • 4 rashers pancetta
  • 100g chestnut mushrooms
  • 4 thick slices black pudding
  • 800g floury potatoes (Such as King Edwards or Maris Pipers)
  • A splash milk
  • 1 small onion (finely diced)
  • 400ml red wine
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons dark soy sauce
  • 1 tablespoon redcurrent jelly
  • 1 beef stock cube ((or 250ml fresh beef stock))
  • 100ml water


Pork Tower
Step 1
Lay the slices of pancetta on a piece of tin foil, with each rasher just overlapping on the one before. These rashers will form the outside of the pork fillet tower.
Step 2
Take the pork fillet and split it down the middle without cutting the fillet in half - open the fillet up like a book in order to place the stuffing in the middle. Once the fillet has been opened up, place it on the pancetta.
Step 3
Place the sage and onion stuffing inside the pork fillet pocket. Once the stuffing has been placed right along the fillet, close the pocket up and then roll the fillet along the pancetta rashers into a sausage in the tin foil.
Step 4
Place the pork fillet sausage into a hot oven (around 180 degrees Celsius) for 30 minutes.
Potato Cake
Step 5
Peel the potatoes and place in chunks in a saucepan of boiling water for 10 - 12 minutes. Drain the potatoes and allow to cool with a tea-towel over the colander to trap the steam.
Step 6
Once the potatoes have cooled a little, mash them well or put through a potato ricer. Bind with a little milk and separate into 4 potato cakes.
Step 7
Heat a little oil in a frying pan and place each potato cake down in the pan. Fry until each side is lightly browned.
Pork Tower
Step 8
While the Pork fillet is in the oven, carefully fry off each slice of black pudding - ensuring it doesn't break up - along with thick slices of mushroom, fried in a little butter.
Red Wine Gravy
Step 9
Finely dice the onion and fry until it's translucent. Then, turn the heat up to high and add the balsamic vinegar and soy sauce into the pan. Allow to reduce.
Step 10
Add the red wine into the frying pan and stir well to combine. Allow to reduce for approximately 3 minutes on a high heat.
Step 11
Add the beef stock cube / beef stock to the red wine pan with a little water. Mix the sauce well and add the redcurrent jelly just before serving.
Pork Tower
Step 12
Take the pork sausage out of the oven and allow to rest for a maximum of 5 minutes. Build the tower by placing the potato cake on a plate, followed by a layer of mushrooms, a slice of black pudding and then a large slice of pork fillet. Pour over a little of the red wine sauce and serve!

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Hi, I'm Carley; a 24 year old food fanatic living in Edinburgh. I've loved shopping for food and cooking since I was a child, and I absolutely love Edinburgh's food scene! I have now decided on a food challenge - buying and cooking only food which is local to Edinburgh! Find out more about my food challenge!

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