|Slow Roast Belly Pork with Dauphinoise Potatoes|
It’s a lovely Sunday in August as I sit and write this… I was going to do a recipe for a Summer Roast Dinner. However, as I look out the window and see the grey clouds and wind, I have made a decision that a more Winter Warmer dish may be more appropriate.
Therefore, here is this dish……
It’s a slow cooking roast, but that’s the best way for melt in the moth Belly Pork and perfect crunchy crackling, so worth the work, and the wait!
What do you need?
1 1/2kg Pork Belly
I Tbsp Rapeseed Oil
6 Large White All Purpose Potatoes
3 Garlic Cloves
400ml Double Cream
Salt and Black Pepper
What do you do?
1. Rub the skin of the pork with the oil and plenty of salt. Place in the oven at Gas Mark 7/ 220 degrees C for 30 minutes, until the crackling has gone golden and crispy. Then, turn the oven down to Gas Mark 4/160 degrees C for a further 2 1/2 hours, basting every 30 minutes.
2. Meanwhile, finely slice the potatoes, use a mandolin (if you are confident enough to use one – as mentioned in the Beetroot and Goats Cheese Salad Recipe), or just a nice sharp knife, but get them as thin as possible.
3. Bash the garlic cloves and place in a bowl with the cream, potatoes, salt and pepper, mix well ensuring all potato slices are covered in cream.
4. Begin to layer up all slices of potato in a wide, shallow ovenproof dishes. Save the best slices for the top layer to ensure it looks pretty. Pour the cream and garlic mix over the top and press with a slotted spoon.
5. Place in the oven at Gas Mark 4/160 degrees C when the pork has been in for 1 1/2 hours. After 30 minutes press the potatoes again to allow the cream to spill over the top of the potatoes. Then leave to bake until the pork is ready.
6. When the pork is ready you can turn up the oven up again to Gas Mark 7 for 10 minutes to ensure the crackling is perfect.
7. Serve with some nice green veg and a Red Wine Jus (recipe to follow).