Masterclass: Recipes: Main Courses
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NORTHERN STYLE SLOW ROAST PORK BELLY
A hearty main course, accompanied by classical boulangere potatoes,
braised red cabbage and roast dinky apples.
Ingredients
4 x 150g pieces of pork belly (skin & bone removed)
Vegetable oil
1 onion, peeled & roughly diced
3 Granny Smith apples, peeled, cored & roughly diced
1 clove garlic
Sprig of thyme
600ml dry English cider
1.5litres of good quality meat stock
50g butter
Method:
1. Seal the pork in a little oil in a hot, thick bottomed pan.
Add the onion, apples, garlic & thyme.
2. When the pork is well coloured on each side, deglaze with the
cider and reduce by 2/3rds.
3. Cover with the stock and braise for 1-2 hours in either a preheated
oven at 180ºC, 350ºF, Gas Mark 4 or simmer on top of the
stove until the pork belly is tender.
4. Remove the pork from the cooking liquor and leave to stand in
a warm place. Reduce the cooking liquor to a sauce consistency.
Stir in the butter & season to taste.
Boulangère Potatoes
Peel & thinly slice 4 medium sized potatoes, 1 onion & 1
garlic clove. In an ovenproof dish layer the potatoes, onion, garlic
with thyme and seasoning. Cover with chicken stock and bake in a
preheated oven at 180ºC, 350ºF, Gas Mark 4 for 1hour,
until the potatoes are soft & beginning to colour on top.
Braised red cabbage
Sweat finely sliced red cabbage in a little oil with a finely chopped
garlic clove and a cinnamon stick. Braise in red wine until tender.
Then stir in 1 tbsp of redcurrant jelly.
Roasted baby apples (available in tins eg ‘Les Delectables’
from high quality delicatessans) Place the apples (complete with
stalks) on a baking tray with a little butter and roast for a few
minutes in a hot oven (200ºC, 400ºF, Gas Mark 6). Fresh
apples can be used if tinned baby ones are not available. Quarter,
core, slice & then roast as above.
To Serve:
Place the cabbage and potato in the centre of a plate. Sit
the pork on top. Drizzle the sauce around and garnish with the roasted
baby apples.
Drink Suggestion:
Very well chilled Dry Scrumpy Cider from Somerset or Herefordshire.
The cloudier the better.
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