Serves 4
“Appely Dappely Mash & Rocquette Cider Sauce “
- Ingredients:
-
- 900g Belly Pork
- 250ml Chicken or Pork Stock
- 50oml Rocquette Cider
- 100g Onion
- 100g Leek
- 100g Celery
- 100g Carrot
- 2 small / 1 medium Bramley Apple
- 750g Maris Piper Potatoes
- 200g Guernsey Dairy Unsalted Butter
- 200ml Guernsey Dairy Milk
- 200ml Water
- Olive Oil
- Mustard Seeds
- Whole Clove
- Lemon Grass
- Chilli Peppers
- Lemon Pepper
- Sea Salt and freshly ground Black Peppercorns
-
Method:
Score the Belly Pork skin with a sharp knife and remove any bones.
Peel and chop the vegetables.
Place the vegetables into a large hot saucepan with a little olive oil and allow the vegetables to caramelize slightly
Allow the vegetables to cool.
Marinade the Pork with with the light spices, chopped vegetables and Rocquette Cider in a large earthenware container overnight in the refrigerator.
Next day add the stock to the marinade and gently heat the large container of Pork and vegetables. Bring to a simmer and cover with a tight fitting lid or foil before placing into a moderately hot oven to slow roast.
Boil the potatoes with the milk and water, remove from heat when cooked and drain well, return to gentle heat and add Unsalted Guernsey Butter and set aside.
Cook the Apples to purée consistancy and pass through a fine sieve.
Mix the apple purée into the creamed potato and season to taste.
Remove the Pork Belly from the oven when tendy, set aside and allow to rest before carving into desired portions, crisp each portion by placing skin side up under a salamander. Serve with sauce prepared using sticky residue from the roasting tin.
Serve with Braised Red Cabbage.
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