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Slow cooked pork belly, savoy cabbage, sage & onion mash Recipe

recipe-slow-cooked-pork-belly.jpg

Ingredients:

  • 1.2 Kilo free range pork belly on the bone
  • 500g Pork bones
  • 1 Litre brown chicken stock
  • 150ml white wine
  • ½ Savoy cabbage, shredded finely
  • 600g Mashed potato
  • 6 Tablespoons of finely chopped shallots
  • 6 Tablespoons of good quality white wine vinegar (mix with the shallots and leave until required)
  • 4 heaped teaspoons of finely chopped fresh sage leaves.

To cook the pork belly: 

Season the pork belly with salt and pepper and cook skin side down sitting on greaseproof paper in roasting tray, covered with tin foil, at 110 degrees Celsius for around 2½ hours or until tender.

Remove the pork from the oven, remove all bones and cartilage and reserve these for the sauce. Leaving the pork belly in the pan, place greaseproof paper on top and press lightly for 24 hours in the fridge.

After 24 hours remove the pork from the pan and trim the edges to create a neaten. Reserve the trimmings and any juices in the pan for making the sauce. Cut the pork belly into 4 equal pieces.

To make the sauce roast the pork bones with the pork trimmings and reserved bones, in a roasting tray in the oven until golden brown. Pour any excess fat from the roasting tray and add 100ml of the white wine to the tray. Using a wooden spoon scrape all the residue on the bottom of the tray then add the chicken stock and bring to the boil. Simmer gently for 30 minutes then strain the sauce into a clean pan and boil until it starts to get the consistency of double cream. Reserve the sauce for use later.

To serve:
1.       Using a non-stick frying pan that can be put into the oven, heat a thin film of oil in it and add the pork belly skin side down.
2.      
Cover the pork belly loosely with tin foil and place into the oven set at 180 degrees Celsius for around 12 – 15 minutes, or until the pork belly is hot inside and the skin is crispy.
3.      
Remove the pork from the oven and leave to rest in a warm place skin side up.
4.      
Warm the mashed potato and add the chopped sage and the marinated shallots  (do not put in all the vinegar)
5.      
Cook the savoy cabbage in boiling salted water until tender, drain and then stir in a little butter, season with freshly milled pepper.
6.      
Divide the mashed potatoes equally between 4 main course plates and then sit equal amounts of cabbage next to the mash.
7.      
Slice each pork belly into 3 pieces and sit on the cabbage.
8.      
Pour the sauce over and around the pork and serve.