This Morning's pork belly

This Morning's pork belly

Lisa Faulkner cooks a mouth watering slow-roast pork belly with parmentier potatoes and chard with mustard.

Pork BellyIngredients:1 x boned porl belly, weighing about 2kg (4lb)For the rub:3 fresh thyme sprigs, leaves only3 sage leaves, chopped1 large garlic clove1 teaspoon fennel seeds4 teaspoons sea saltFor the roasting tin:750ml (1 ¼ pints) water2 -3 fresh thyme sprigs3 garlic cloves1 large teaspoon fennel seedsMethod:Preheat the oven to 190°C (375 °F), gas mark 5 and prepare the pork belly by scoring the skin diagonally 1cm (½ inch) apart in a criss-cross pattern.With a pestle and mortar, grind together all the ingredients for the rub. Pat off any moisture from the pork belly skin with kitchen paper and rub the ground mixture all over the skin. Add a little extra sea salt and place the meat on a wire rack.Fill a roasting tin with the water and herbs and garlic and position the meat on a wire rack set over the top.Bake in the preheated oven for 30 minutes, Turn the heat down to 150°C (300°F), gas mark 2 and cook for a further 1 ½ hours, topping up the roasting tin with water if it runs dry. Check the crackling - if it isn't crispy enough turn the heat back up to 200°C (400 °F), gas mark 6 and roast it for another 20 minutes at the end.Parmentier PotatoesIngredients:800g potatoes, peeled and chopped into 1cm dice1oz butter2 /3 cloves garlic smashed with skin onSalt and pepper1tbsp olive oilMethod:Preheat oven to 200cMelt the butter in a pan and add the potatoes, garlic m salt and pepper. Cook for about 5 mins thenTransfer to baking dish and cook in the oven for 30 mins, adding a little oil if you think it needs it.Chard with mustardIngredients:400g chardA big knob of butter2tsp whole grain mustardMethod:In a pan wilt the chard, then add the butter and mustard and stir through.Season to taste.

© UTV

Elsewhere on the Web

UTV Digest

Your daily digest of the most popular UTV Stories

Back to Top