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.
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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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