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Crispy Pork Belly, Apples and Mustard Mash

Lunch | British

Prep time: 40 minutesCook time: 3 hours 45 minutesServings: 6

Crispy Pork Belly, Apples and Mustard Mash

Ingredients

  • PORK BELLY AND SALAD
  • 1.25kg pork belly
  • sea salt, to season
  • 1 tbsp finely chopped sage leaves
  • freshly ground black pepper
  • 3 tbsp olive oil
  • 1 fennel bulb, finely shaved
  • 1 green apple, peeled, julienned
  • ½ cup flat leaf parsley leaves
  • juice of 2 lemons
  • MUSTARD MASH
  • 1kg brushed potatoes, peeled and halved (or any mashing potatoes)
  • 85g butter, diced and chilled
  • 80-125ml (⅓ - ½ cup) milk
  • 2 tbsp seeded mustard
  • APPLE CIDER GRAVY
  • 1 tbsp olive oil
  • 2 shallots, finely sliced
  • 2 cloves garlic, crushed
  • 7 sprigs thyme
  • 375ml dry apple cider
  • 300ml chicken stock
  • PARSLEY OIL
  • 1 bunch flat leaf parsley, leaves picked
  • 160ml (⅔ cup) extra virgin olive oil
  • CALVADOS APPLES
  • 3 green apples, peeled and cored
  • 1 tbsp olive oil
  • 20g butter
  • 3 sprigs sage
  • 2 tbsp Calvados

Directions

PREP THE PORK

  1. Place the pork on a wire rack over a tray. Score the skin on top in 5mm thick lines.
  2. Season the skin generously with salt, then place in the fridge, uncovered, overnight to dry out.
  3. The next day, remove the pork from the fridge and brush off the excess salt and pat dry really well with a paper towel.
  4. Slice the pork into 6 equal portions.

COOK THE PORK

  1. Preheat the oven to 140°C fan forced (285°F).
  2. Combine the sage, pepper, some salt and 1 tbsp of the oil in a small bowl.
  3. Rub all over the underside of the pork, then place the pork portions skin side up back on the rack.
  4. Place the pork in the oven and roast for 3½ hours. While the pork is cooking, prep the potatoes, gravy, parsley oil and apples.

PREP THE MASHED POTATOES

  1. Place the potatoes in a large saucepan of salted water over medium heat. Bring to a simmer and cook for 35 minutes, or until fork tender.
  2. Drain well, then place the colander over the hot saucepan to steam for a few minutes.
  3. Push the potatoes through a ricer into a large bowl, or use a masher. Stir in the butter and enough of the milk until you reach a smooth consistency that you want.
  4. Fold through the mustard and season to taste with salt, then cover to keep warm.

MAKE THE GRAVY

  1. Heat the oil in a medium saucepan over medium heat. Cook the shallots for 2-3 minutes until translucent.
  2. Add the garlic and thyme, continue to cook for a further 2 minutes. Pour in the cider and cook until reduced by two thirds.
  3. Add the stock and cook until the sauce has reduced by half. Pass through a fine sieve into a small saucepan and keep warm over low heat.

MAKE THE PARSLEY OIL

  1. Blanch the parsley leaves in a saucepan of boiling water for 30 seconds, then plunge into a bowl of iced water.
  2. Drain well then transfer to a blender with the oil and process until smooth. Pass through a coffee filter or some muslin into a jug and set aside.

COOK THE APPLES

  1. Slice the apples into 2.5cm thick rounds. Heat the oil and butter in a large frying pan on medium heat.
  2. Add the sage and apples and saute the apples for 3-4 minutes on each side. Pour in the Calvados and flambé until the apples are almost cooked through then set aside.

FINISH AND SERVE

  1. Remove the pork from the oven and allow it to rest for at least 15 minutes.
  2. Combine the fennel, julienned apple and parsley leaves to a medium bowl. Put the lemon juice, remaining oil and a pinch of salt in a screw top jar and shake vigorously until emulsified.
  3. Pour the dressing over the salad and toss well.
  4. Drain the pork fat from the tray into a large frying pan and place over medium heat. Add the pork to the pan, skin side down, and cook until the skin is puffed and crunchy.
  5. Place a mound of mash potato on serving plates, then add the pork on the side with the apples and some fennel salad. Drizzle with the cider gravy and a small drizzle of the parsley oil.