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You’ll learn two things from this recipe. Firstly a fuss free way of cooking pork belly with amazing crackling and secondly, perfect mashed potatoes.

700 g boneless pork belly with skin on

1 tbsp olive oil

1 tsp cumin

Mashed potato

700 g potatoes (similar sizes if possible)

100 g butter

Cider sauce

1 shallot, roughly chopped

2 sprigs thyme

2 cloves garlic, peeled and bashed

1 tsp cracked black pepper

1 tbsp pork fat from the cooked pork

200ml cider

150ml chicken stock

100g creme fraiche

Roast pork with cracklingPreheat the oven to 180c fan. Place the pork belly skin side down on a tray, rub the flesh with olive oil, scatter the cumin seeds and season with salt and pepper. Roast for 2 hours.

Place the potatoes in a pan of salted water and bring to the boil. Cook until tender when pierced with a knife, remove the potatoes to a plate and discard the water, set the pan aside ready to mash the potatoes. When cool enough to handle, slip the skins off, put back in the pan along with the butter, salt and white pepper and mash until smooth. Keep warm until ready.

Add a tbsp of melted pork fat to a pan over a medium high heat, Add the shallot, garlic, pepper and thyme. Cook for a minute or two then add the cider. Reduce by half and add the stock. Let this simmer for about 10 minutes. Whisk in the creme fraiche then pass through a fine sieve into a jug ready to serve.

When ready to serve, remove the pork from the tray and keep it skin side down on your cutting board as you will find it easier to cut through the crackling. Serve the pork on top of the mash with cider sauce on the side.

Roast pork belly with crackling, sublime mash & cider sauce

Jules
You'll learn two things from this recipe. Firstly a fuss free way of cooking pork belly with amazing crackling and secondly, perfect mashed potatoes.
No ratings yet
Prep Time 20 mins
Cook Time 2 hrs
Course Main Course
Cuisine British
Servings 4 people
Calories 796 kcal

Ingredients
  

  • 700 g boneless pork belly with skin on
  • 1 tbsp olive oil
  • 1 tsp cumin seeds

mashed potatoes

  • 500 g potatoes (similar sizes if possible)
  • 75 g butter

Cider sauce

  • 1 shallot roughly chopped
  • 2 sprigs thyme
  • 2 cloves garlic skin removed and bashed
  • 1 tsp cracked black pepper
  • 1 tbsp pork fat (from the cooked belly)
  • 200 ml cider
  • 150 ml chicken stock
  • 100 g creme fraiche

Instructions
 

  • Preheat the oven to 180c fan. Place the pork belly skin side down on a tray, rub the flesh with olive oil, scatter the cumin seeds and season with salt and pepper. Roast for 2 hours.
  • Place the potatoes in a pan of salted water and bring to the boil. Cook until tender when pierced with a knife, remove the potatoes to a plate and discard the water, set the pan aside ready to mash the potatoes. When cool enough to handle, slip the skins off, put back in the pan along with the butter, salt and white pepper and mash until smooth. Keep warm until ready.
  • Add a tbsp of melted pork fat to a pan over a medium high heat, Add the shallot, garlic, pepper and thyme. Cook for a minute or two then add the cider. Reduce by half and add the stock. Let this simmer for about 10 minutes. Whisk in the creme fraiche then pass through a fine sieve into a jug.
  • When ready to serve, remove the pork from the tray and keep it skin side down on your cutting board as you will find it easier to cut through the crackling. Serve the pork on top of the mash with cider sauce on the side.

Nutrition

Calories: 796kcalCarbohydrates: 28gProtein: 16gFat: 68gSaturated Fat: 25gPolyunsaturated Fat: 7gMonounsaturated Fat: 31gCholesterol: 84mgSodium: 146mgPotassium: 875mgFiber: 3gSugar: 4gVitamin A: 76IUVitamin C: 27mgCalcium: 59mgIron: 2mg
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