This Morning's pork belly
Published Friday, 28 March 2014
Lisa Faulkner cooks a mouth watering slow-roast pork belly with parmentier potatoes and chard with mustard.
Eamonn and Ruth help Lisa in the This Morning kitchen. (© Rex Features)
- 1 x boned porl belly, weighing about 2kg (4lb)
For the rub:
- 3 fresh thyme sprigs, leaves only
- 3 sage leaves, chopped
- 1 large garlic clove
- 1 teaspoon fennel seeds
- 4 teaspoons sea salt
For the roasting tin:
- 750ml (1 ¼ pints) water
- 2 -3 fresh thyme sprigs
- 3 garlic cloves
- 1 large teaspoon fennel seeds
- 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.
- 800g potatoes, peeled and chopped into 1cm dice
- 1oz butter
- 2 /3 cloves garlic smashed with skin on
- Salt and pepper
- 1tbsp olive oil
- Preheat oven to 200c
- Melt the butter in a pan and add the potatoes, garlic m salt and pepper. Cook for about 5 mins then
- Transfer to baking dish and cook in the oven for 30 mins, adding a little oil if you think it needs it.
Chard with mustard
- 400g chard
- A big knob of butter
- 2tsp whole grain mustard
- In a pan wilt the chard, then add the butter and mustard and stir through.
- Season to taste.
© UTV News