Lusk Cider Glazed Belly of Pork

Maia Dunphy, Aengus MacGrianna & Conor Pope serve up glazed belly of pork on a bed of colcannon, braised beetroot, french beans served with fondant potatoes on Celebrity MasterChef Ireland

Ingredients


  • pork:
  • 2 bellies of pork (approx 2.5 kg)
  • 4 onions, cut into thick slices
  • 1.50 - 2 ltr lusk apple cider
  • 100 ml honey
  • salt and pepper
  • olive oil
  • colcannon:
  • 4 kg potatoes, peeled and halved
  • 2 bunches spring onions, chopped
  • 2 large bunches kale, stem removed
  • 600 ml full milk
  • 600 g butter
  • salt and white pepper
  • fondant potatoes:
  • 300 g butter
  • 10 large potatoes, peeled
  • 150 – 200 ml chicken stock
  • 4 - 6 sprigs of fresh thyme
  • 4 garlic cloves crushed
  • braised beetroot:
  • 18 medium beetroot
  • 150 g butter
  • 300 ml red wine
  • 90 ml balsamic vinegar
  • 15 g demerara sugar
  • salt and freshly ground black pepper
  • french beans:
  • french beans
  • knob of butter

Method

  1. Pork: Preheat the oven to 180c. Season the underside of the belly with salt and pepper and set in a roasting tin on a bed of thickly sliced onion. Score the skin side of the belly, rub with a little oil and sprinkle liberally with kitchen salt.
  2. Drizzle the honey and pour the cider around the meat allowing it to come up the sides. Place in the oven and cook for 1 hour. Remove from the oven and baste well with the cider and juices. Continue to cook for a further hour basting regularly. Remove the meat from the roasting tin, pour off the cider and juices and set aside. Put the meat back in the tin and keep covered, at a low heat (100c) until ready for the final stage.
  3. Remove the fat from the juices, put in a pan and boil to reduce to a syrupy consistency.
  4. Check seasoning.
  5. With the oven temperature raised to 200c put the meat back in the oven to crisp up for 20 mins. Brush the top with the syrupy juices to glaze. Cut the meat into approx 9cm squares to serve.
  6. Colcannon: Cover the potatoes with cold water, add a generous pinch of salt and bring to the boil. Reduce the heat and simmer until the potatoes are cooked, about 25 mins. Drain and set aside.
  7. Chop the kale finely and cook in a little water and a knob of butter until soft. Put the
  8. remaining butter, milk and spring onions in a saucepan and gently heat. Mash the potatoes with a potato ricer or mouli into a bowl. Add the heated milk mixture and
  9. mix to a smooth mash. Add the kale and mix through. Check seasoning and keep warm.
  10. Fondant Potatoes: Preheat the oven to 190c. Cut each the top and bottom of the potatoes and slice the remaining potato in two across the middle. Using a scone cutter, cut rounds out of the potato to make 20 uniform discs. With a peeler, trim the sharp edges off the potato discs to make a hockey puck shape.
  11. Melt the butter in a pan and fry the potato to a golden brown. Turn them over and colour the other side. This will need to be done in several batches.
  12. Transfer the potatoes to a large roasting tray and pour over the butter from the pan.
  13. Add in the stock, the garlic and sprigs of thyme. Season with salt and pepper.
  14. Oven bake uncovered at 160c for about 30 mins turning once (carefully) until all the stock has been absorbed and the potatoes are tender.
  15. Braised Beetroot: With gloves on, peel the beetroot and cut each into 8 wedges. Put the beetroot with 75g of butter, the wine, vinegar and seasoning in a large base saucepan and bring up to the boil.
  16. Cover the beetroot with a large circle of parchment, reduce the heat and simmer gently for 45 mins. Once tender, remove the beets and keep warm. Reduce the juices if needed and whisk in the remaining butter.
  17. Blanch the green beans in a large pot of boiling salted water for 2 mins. Remove and plunge into a bowl of iced water to stop the cooking and set the colour.
  18. When close to serving, reheat in a pot of boiling water, drain and toss with butter


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