Creamy mashed potatoes is the finishing touch to this classic pork main.
Ingredients
- For the pork
-
- 1.3kg/2½lb
pork belly, boned - salt and freshly ground black pepper
- 3
onions, sliced - 10 fresh
sage leaves - 1
bramley apple, grated - splash apple
cider
- 1.3kg/2½lb
- For the mashed potato
-
- 900g Maris Piper
potatoes, peeled and quartered - 100g unsalted
butter - 120ml4fl oz
double cream - salt and freshly ground
black pepper - pinch freshly ground
nutmeg
- 900g Maris Piper
- For the apple and cider sauce
-
- 500g/1lb 2oz
bramley apples, peeled, cored, cut into chunks - 30g/1oz
butter - 2 tbsp apple
cider - ¼ tsp grated
nutmeg - ¼ tsp ground
cinnamon - ¼ tsp
black pepper - 30g/1oz soft dark
brown sugar
- 500g/1lb 2oz
Preparation method
-
Preheat the oven to 230C/450F/Gas 8.
-
For the pork belly, score the skin of the pork belly with a sharp knife at 1cm/½in intervals. Season the flesh side with salt and freshly ground black pepper and lay over 6 of the sage leaves. Spread the grated apple over, then roll up the belly and secure with kitchen string.
-
Layer the chopped onions in the bottom of a roasting tray. Chop the remaining sage leaves and sprinkle over the onions, pour in the cider and place the rolled pork belly on top, seam side down.
-
Roast for 20 minutes, then reduce the temperature to 150C/300F/Gas 2 and roast for a further 3 hours, or until the pork belly is tender and the skin is golden-brown and crisp. Remove from the oven and allow to rest for 10 minutes.
-
For the mashed potatoes, place the potatoes into a large pan of cold salted water and bring to the boil. Cook for 20 minutes, or until tender. Drain and return to the pan.
-
Cover the pan with a lid and shake vigorously to break up the potatoes, then add the cream and butter and mash with a potato masher or fork. Season to taste with salt, freshly ground black pepper and nutmeg.
-
For the sauce, place the apple chunks into a non-reactive pan with the butter, 2 tbsp water, cider, nutmeg, cinnamon and black pepper. Cover the pan and cook over a medium heat for 10-12 minutes, or until the apples are tender.
-
Allow to cool slightly, then transfer to a food processor and blend to a smooth purée. Add the soft brown sugar, to taste.
-
To serve, remove the kitchen string from the pork and slice thickly. Serve with the mashed potatoes and apple cider sauce on the side.