14284.

jpg
ROASTED ROLLED PORK BELLY

METHOD

rbo1. Preheat the oven to 170ºC/gas 3. 2. First prepare the belly pork. Take the skin off the
sausages, and put the meat in a bowl. Add half the chopped thyme and sage, one tablespoon of
mustard and the honey. Mix well. 3. Rub the meat side of the pork belly with the rest of the thyme,
sage and mustard, and a generous amount of salt and freshly ground pepper. Squidge the
sausagemeat down the middle of the belly lengthways and roll up the pork over the filling. 4. Tie
the belly up with a piece of string every one inch or so. This is painstaking but worthwhile when
you come to cut it because it gives you an obvious place to slice through the crackling. 5. Rub the
rolled pork belly with olive oil and salt and place in a roasting tray. Roast for 2 hours until really
golden and crackling. 6. Meanwhile, prepare the Potatoes Boulangere. Melt the butter in a heavy
pan and cook the sliced onions until they are soft and translucent. Add the chopped garlic and
sweat that for a moment. 7. Add the potatoes, salt, freshly ground pepper, the stock, wine and
thyme. Mix them well and pour the lot into a baking dish, sprinkling the rosemary over the top. 8.
Bake for 1 hour in an oven at 180ºC/gas 4. Check occasionally that they are not burning. If it looks
like they are, cover with foil for the rest of the cooking time. They should be golden, soft and
aromatic, and most of the liquid should have been absorbed. 9. Remove the pork and
Booulangere potatoes and keep warm. 10. Increase the oven temperature to 200ºC/gas 6 and
prepare the roasted rosemary potatoes. 11. In a big bowl, mix the cherry tomatoes, olive oil and
lightly squashed but unpeeled garlic. Break the rosemary into manageable sized pieces and mix it
gently with the rest.

12. Pour out onto an oven tray or a Moroccan terracotta oven dishes and sprinkle with salt. Roast
for 20 minutes or until the tomatoes are starting to pop, but still hold their shape. 13. To make the
sauce, deglaze the pork's roasting tray with the cider, scraping the pan to incorporate the roasting
juices. Mix in the mustard and cream. 14. Carve the belly where the string is, Ie into about a dozen
thick slices. Serve the belly pork with the sauce, Boulangere potatoes and roasted cherry
tomatoes.

INGREDIENTS

For the roasted pork belly

4 best quality pork sausages

1 large bunch of thyme, chopped
1 large bunch of sage, chopped
2 tbsp wholegrain mustard
2 tbsp honey
1 pork belly, weighing about 2 kg, minus the rib bones
3 cloves garlic, crushed
1 pinches sea salt and coarsely groundblack pepper

Sauce

200 ml cider
1 tbsp wholegrain mustard
50 ml double cream
For the Potatoes a la Boulangere

30 g butter
2 large onions, sliced
2 cloves garlic, crushed
1 kg baking potatoes, peeled and sliced
1 pinches sea salt and freshly ground black pepper
300 ml chicken stock
150 ml white wine
1 tbsp thyme, chopped
1 tbsp leaves rosemary

For the roasted rosemary tomatoes

6 bunches cherry tomatoes, on the vine

6 tbsp olive oil
18 cloves garlic, crushed
6 sprigs rosemary
1 pinches sea salt

RELATED VIDS

How to tie meat