Can’t go wrong with belly. Still in fashion with chefs because it’s cheap as chips and they can whack a big mark up on it justified only by the fact that no one knows how to cook it.
The truth is, cooking pork belly is easy. It’s an incredibly fatty cut so the flavour just oozes out of it.
I’m using Stranraer specially selected pork and braising it in Thistly Cross cider and serving with sweet potato hash and Spring green emulsion.
Here’s a recipe-
- 3kg piece of pork belly
- 2 bottles Thistly Cross cider
- Half cup soft brown sugar
- Half a pack of rough chopped sage
- 5 whole garlic cloves
- 1L apple juice
- Heat all marinade ingredients until sugar is caramelized and combined
- Put pork skin side up in oven tray with marinade topped up with water to the halfway mark
- Put on high heat for first and last 20 minutes to crisp skin, and baste every half an hour through the process.
- Leave to cool then press down with a second gastro to press the belly
Sweet Potato Hash:
- 2 large sweet potatoes, peeled and cubed into 1-inch cubes
- 6 tablespoons olive oil, divided
- 1/2 red onion, chopped
- 1 red bell pepper, chopped
- 2 cloves garlic, chopped
- 2 teaspoons smoked paprika
- Salt and freshly ground black pepper
- 2 tablespoons chopped fresh parsley
- Add sweet potatoes to boiling water and simmer until tender. Drain and dry.
- Saute red onion, pepper, garlic, 5 minutes, season remove to bowl
- Add sweet potatoes to hot oil, until tender. Mix with onions, peppers etc.
- Grill/ fry till crispy on re heat for service, add parsley
Spring green emulsion-
Boil spring greens and spinach, blend with stock