Belly Pork with Celeriac Mash, Black Pudding, Cider Gravy & Rosebud Bramley Apple & Liquorice Jam

Main courseServes 2

Belly pork is always a firm favourite on the Sunday lunch table but how about giving it a seasonal and very Yorkshire twist by serving it with a generous dollop of Bramley Apple & Liquorice Jam from Masham based artisan producers Rosebud Preserves.  

Ingredients

2 wide slices of belly pork (tail end) 250g each (Skin scored into a 1cm chequered pattern)

Belly pork off cuts (Ask your butcher for a few small pieces for stock)

Olive Oil

For the jus:

2 Roughly Diced Carrots

1 Roughly Diced Onion

600ml Dry Cider

1 Knorr Chicken Stock Pot

100ml Water

200g Black Pudding – cut into 4cm x 2cm rectangles

For the mash:

250g Potatoes – peeled and quartered

200g Celeriac – peeled and grated

50g Unsalted butter

Sea Salt

Freshly Ground Pepper

For Serving:

1 jar of Bramley Apple & Liquorice Jam

Method

  1. Pre heat the oven to 230°C.
  2. For the gravy: Trim about 2” off each of the belly pork at the tail end and put into a pan with the prepared carrot, and onion with two teaspoons of olive oil. Cook on a high heat for approximately 5 minutes, stirring occasionally to allow the vegetables to almost char in the pan.
  3. Add the cider and water to the vegetable pan, cook at a high temperature to reduce the volume by half. Add the chicken stock pot and simmer for 5 minutes. Then strain through a sieve.
  4. For the belly pork and black pudding: Rub a level tablespoon of salt into the skin of the remaining belly pork and leave for 5 minutes. Dry with a paper towel to remove all moisture.
  5. Put the salted belly pork into a roasting tin and cook for approximately 10 minutes at 230°C then a further 25 minutes at 180°C. Add the black pudding and cook for a further 5 minutes.
  6. For the mash: Cover the potatoes with water, bring to the boil and simmer for 10 minutes. Then add the celeriac and cook together for a further 5 minutes until tender. Drain, then mash, adding 50g of butter and salt and pepper.
  7. Serve the belly pork with the black pudding, celeriac mash, the cider jus and Bramley Apple  & Liquorice Jam on the side.