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Belly pork with Spiced Honey Glaze, Butterbean Cassoulet & Wholegrain Mustard Mash

Written on 15-Sep-2016

CJUK Chef Adam, gave us his  lovely warming winter dish, surprisingly quick and easy for service!

To serve about 8 people, depending on how hungry they are, you will need:

  • A Pork Belly, obviously. Ask your butcher to debone it or take the bones yourself and braise them off as spare ribs!
  • Carrots, Leek, Onions, Celery, for Mirepoix
  • Chicken Stock, 750 ml
  • Honey, 250 ml
  • Madiera, 250ml
  • Veal Stock, 250ml
  • Vegetable Oil, 250ml
  • Coriander Seeds, about 30g
  • Star Anise, 1 per portion
  • Tinned Butterbeans, 1 of
  • Potatoes. Maris Piper ideally, Desiree at a pinch, for mash
  • Wholegrain mustard, a couple of good spoons full, depending on how many you intend to serve!
  • Butter. Not spread. Butter
  • Good quality sea salt

First and foremost, grab yourself a big, deep roasting tin and preheat your oven to 170 degrees celcius.

Roughly chop the carrots, leeks, onions and celery for the mirepoix, remembering to always wash your leeks in hot water…. this slow warming of the leek assists it in releasing more flavour. Now, mirepoix in the roasting tin, add 250ml of the chicken stock, place your pork belly on top, then cover with water. Place a sheet of baking parchment on top, so nothing sticks, then tightly cover the tin with tin foil. In the oven for 3 hours please, whilst you go about your day.

If you’re bored, you can do three other preparations for the dish now, or wait until your pork is resting….. but its always best to be prepared isnt it?….. so:

1- Madiera Sauce… For the butterbean cassoulet. In a pan of around 2 litres in size, bring 250ml of the chicken stock to the boil with the veal stock (you can use beef stock, but please do not disgrace the dish by using boullion or, god forbid, bisto!) once this is boiling rapidly, add the madiera, bring back to the boil and add the vegetable oil. Reduce this down to 250ml in volume. Boiling the oil with the stock will mimic the malliard reaction and create a beautiful ‘roast dinner’ flavour. The sauce will split, obviously, but that is a big part of its beauty to me!

2- Honey glaze… In a pan, bring the honey and the last 250ml of the chicken stock to the boil… add the star anise and crack the coriander seeds (I recommend wrapping them in a tea towel and hitting them hard with a rolling pin… most theraputic!) reduce to 250ml in volume. Done.

3- Wholegrain Mustard Mash… Peel & chop spuds. Bring to the boil and simmer until soft. Drain and allow to dry, then mash with a good knob of butter, salt and wholegrain mustard to taste. No pepper thank-you…. salt amplifies flavour, pepper adds, remember!

So anyway, 3 hours later, your pork should be cooked to perfection. Pull it out of the oven, remove the foil and parchment. Let it relax and cool in the tin for half an hour or so.

By now you have 3 things in your roasting tin

  • An amazing pork stock which can be passed and used another time for another dish
  • Some lovely belly pork
  • Some nice tender rind

So…. pork out onto a board. Gently…. and I mean gently, remove the skin from the belly and scrape any remaining subcutaneous fat from the back of it. Now, using a very sharp knife, halve it length ways, then julienne across, giving you nice thin strips.

Crank your oven up to about 210 degrees Celsius and lay a sheet of parchment on a baking tray…. then lay your lovely julienne of pork rind on top of that, cover with sea salt, cover again with another sheet of parchment and lay another baking sheet on top, to weight it down and stop your crackling from curling. In the oven for about 10-12 mins.

Get your pork belly portioned while you’re waiting huh?

So, thats all the components done…. now to put it together.

Firstly make sure your mash and pork are still nice and hot…. its unlikely unless you have damn good heatlamps, so get your pork in the oven for a quick blast, pan of mash back on the heat. While this is going on, lightly fry off your butterbeans and add your madiera sauce…. reduce to a light coating consistency.

Cover the top of your pork with the honey glaze and either back in the oven or under the grill until it just begins to caramelise.

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