I love belly pork – when Mum cooked it, it fell off the bone. Absolutely gorgeous. We always had it with mashed potato and cabbage – I loved it with a little piccalilli on the side. On those days when I am down like today, it comforts me to eat something that Mum would have liked- takes me back to my youth – in many ways, much happier times before the trials and tribulations of adult life spoil it all. My daughter does a slow roast belly pork dish with is absolutely fabulous – so tender and tasty. Nowadays we cut out the potato, have it with cabbage and – of course - piccalilli!
Alternately – serve with buttery mashed potatoes and fresh seasonal vegetables.
1 piece of belly pork – about 1½ kg
Sea salt flakes
30 grams unsalted butter
450 grams Cipollini onions – peeled
60 ml dry white wine
15 ml balsamic vinegar
240 ml chicken stock
Sea salt and freshly ground white pepper
450 grams red skinned new potatoes
2 tbsp extra virgin olive oil
Sea salt flakes
2 whole unpeeled garlic cloves
Juice and zest of half a lime or lemon
- Put the butter into a large frying pan over a medium heat
- Add the onions and gently fry for about 10 minutes, stirring often, until they start to turn a light golden colour
- Add the white wine and balsamic vinegar
- Cook for about 3 minutes, stirring occasionally, until the liquid is reduced to a glaze
- Add the chicken broth, season to taste
- Reduce heat to medium-low
- Simmer for between 10 to 20 minutes, or until the liquid has nearly evaporated and onions are tender and a rich golden brown
- Scatter some sea salt flakes over a tray
- Score the skin at 5 mm intervals with a very sharp knife, lay skin side down on the tray, refrigerate overnight.
- Preheat oven to 130ºC, 265ºF or gas mark 1/2.
- Place – skin side up onto a large roasting tin, drizzle with a little olive oil
- Roast in the preheated oven for about 3 to 4 hours
- Place the potatoes and garlic into a saucepan, cover with stock and cook for about 15 minutes or until tender, drain well.
- Remove and garlic, take off the skin and pound using a pestle and mortar until a purée, mix in the olive oil.
- Lightly crush the potatoes with a fork, mix in the zest and juice of a lime, then drizzle over a little garlic olive oil to moisten and sprinkle with sea salt