Pork has rarely looked or tasted this good!
- pan seared pork belly:
- 900 g belly of pork
- 1 carrot
- 1 bunch flat leaf parsley
- 25 g butter
- sautéed leeks and wild mushrooms:
- 300 g wild mushrooms
- pinch salt
- 1 sprig of thyme (woody part removed-use leaves only)
- 2 leeks (thinly sliced)
- 25 g butter
- honey, apple and cider reduction:
- 2 medium sized cooking apples
- 2 tblsp honey
- 300 ml cider
- 0.5 tsp wholegrain mustard
- 1 tblsp pouring cream/crème fraiche
- When you buy the pork belly it sometimes comes as a flat piece. In my opinion it is best to get your butcher to roll this up for you and tie it tightly with some string.
- Place the rolled pork belly in a saucepan with the carrot and the parsley and cover with cold water.
- Bring the entire mixture to the boil and then simmer very gently for approximately 1 ½ hours.
- Allow the pork to cool down (I normally leave it to cool in the water). It is probably best to have this stage completed on the day before you actually intend to serve the pork.
- When the pork is completely cold heat a large frying pan with a little butter.
- Slice the pork “roll” into slices about 1 inch in thickness. Pan fry the pieces on both sides until very crispy and completely warmed through. Meanwhile heat a medium sized pan with a little butter and add to it the sliced leeks and torn wild mushrooms. Sauté gently for 3-4 minutes before adding in the thyme and a little salt and then serve under the pan seared belly of pork.
- Now you must begin to make the reduction. Heat a medium sized pot with a little butter and add to it the peeled and diced cooking apples. Sauté them gently for 4-5 minutes and allow them to caramelise slightly.
- Next add in the honey and allow this to bubble up and melt down a little before adding in the cider and the wholegrain mustard. Allow this to boil and reduce for a few moments and then add in the cream or crème fraiche to enrich the sauce slightly.
- Continue to simmer for approximately 10-12 minutes and serve with the seared pork.