Slow roasted belly pork,with buttered vegetables and apple puréed mash potato. Pork belly has become a fixture on many menus over the last few years and its success can be put down to its intense, umami flavour and crispy crackling. Simon Hulstone's pork belly with apple recipe brings the best out of the cut, serving with a swoosh of apple purée and purple sprouting broccoli. Add the butter, cream, apple puree and nutmeg and stir into the mash until the butter melts.
You can have Slow roasted belly pork,with buttered vegetables and apple puréed mash potato using 8 ingredients and 3 steps. Here is how you achieve it.
Ingredients of Slow roasted belly pork,with buttered vegetables and apple puréed mash potato
- Prepare 450 g of belly pork.
- You need 4 of potatoes.
- Prepare 2 of carrots.
- You need 75 g of sugar snap peas.
- Prepare 75 g of tender stem broccoli.
- You need of Butter.
- Prepare of Milk or cream.
- You need of Salt and white pepper.
Rub the rosemary salt all over the pork, making sure it gets into the cuts in the skin. Rub the sage leaves and lemon zest all over the pork. Season with sea salt flakes and freshly ground black pepper. Season generously with salt and pepper, rubbing it well into the skin.
Slow roasted belly pork,with buttered vegetables and apple puréed mash potato instructions
Preheat oven to 220.Score your belly pork. Sprinkle with sea salt and place on a tray and pop into a very hot oven for about 20 minutes. Reduce oven temperature to 150degrees, loosely cover your belly pork with foil and slowly cook for about an hour to hour and half until cooked..
Peel and cut potatoes and place them in a large pan of COLD water. Bring to the boil, cover and simmer until cooked. Blanch your vegetables in boiling water for a couple of minutes, drain and place to one side..
When your pork is cooked, cover and rest. Then you can finish your vegetables. In a medium to hot frying pan add butter until it starts to foam then warm your medley of vegetables throughly while spooning the butter over the top.In your mashed potatoes add butter, milk and fold in the apple purée, mash until creamy.Season with salt and white pepper to taste. Assemble your dish..
While the pork is cooking, bake the potatoes until cooked. Scoop all of the potato from the skin and put it through a potato ricer. Bring the milk, cream and butter up to the boil and add it to the potato to get a creamy consistency. In a pan, fry the black pudding with a little oil until crisp then fold into the mashed potato. Pat dry and rub with vegetable oil and lots of sea salt.
