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)
For the jus:
2 Roughly Diced Carrots
1 Roughly Diced Onion
600ml Dry Cider
1 Knorr Chicken Stock Pot
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
Freshly Ground Pepper
1 jar of Bramley Apple & Liquorice Jam
- Pre heat the oven to 230°C.
- 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.
- 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.
- 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.
- 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.
- 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.
- Serve the belly pork with the black pudding, celeriac mash, the cider jus and Bramley Apple & Liquorice Jam on the side.