With Trefloyne Golf Club Tenby
Slow Roasted Belly Pork
Served with an apple mash & organic cider gravy
To Serve 4 People
900g Belly Pork
2 Large eating apples
6 large potatoes
Half pint of organic cider
50g butter
Wholegrain Mustard to taste
Method
Score the skin of the belly pork in a criss cross pattern and rub with olive oil, mustard, salt and pepper. Place in a tightly fitting tray and roast at 230oC for 30 mins until the skin begins to crisp. Turn the oven down to 160oC and roast for a further two – two ½ hours until the pork is very tender
In the last 30 mins of cooking boil the potatoes in salted water until tender. Slice the apples into segments and caramelise with a little butter under the grill. To make the sauce pour the cider in a pan and reduce until slightly thick and whisk in the cold butter.
To serve – mash the cooked potatoes and place in the centre of your plate. Place the caramilsed apples on your mash and top with a quarter of the belly pork. To finish pour over your Cider Sauce ~ sit back and enjoy!!! |
