 Preparation time: 30 - 40 minutes
Cooking time: 1½ - 2 hours
Ingredients
(Serves 4)
1 kg pork belly trimmed and scored (ask your butcher to do this for you)
Small amount olive oil
Salt and pepper
1 onion cut into 4
1 large carrot cut in half
3 stick celery cut in half
1 bulb garlic cut in half
1 bunch sage chopped
1 bunch thyme chopped
1 pint cider
1 pint chicken stock
800g peeled potatoes
1 onion sliced
1 small Savoy cabbage roughly chopped
200g Denhay mature Cheddar grated
1 bunch chives chopped
150g butter
1 bunch spring onions sliced
Salt and pepper
20g butter
Preheat the oven to 200°C
Method
Rub the pork belly with a little salt and oil; place the vegetables and garlic with half of the sage and thyme in a roasting pot that has a tight fitting lid. Place the pork belly on top of the vegetables and put in the oven without the lid for half an hour until the pork has started to brown. Then remove from the oven and pour in the cider and stock, place lid on, then put back in the oven, turn down to 180°C and leave for 1 hour
While you are waiting for the pork to cook, bring the potatoes to the boil in salted water, simmer until cooked, about 15 minutes, then mash and set aside in a warm place.
Fry the onions and cabbage until soft. Mix them into the mash; add the cheese, chives, butter and spring onions add salt and pepper to taste, then set aside in a warm place.
After an hour the pork should be cooked, to test to see if it is, poke it with a small knife; the meat should be very tender to the touch. If the meat is still quite firm pop it back into the oven for another half an hour - you may need to add a little more stock if it seems to be running low.
Once your pork is done, transfer it to a plate, cover with clingfilm and put in a warm place.
Strain the juices from the tin into a small saucepan, and reduce by half or until you have ¼ of a pint of liquid.
Put mash back on the heat for 3-4 minutes. Remove the cling film from the pork from and carve.
Place mash in the centre of the plate and place the pork on top. Add the rest of the sage and thyme to your sauce, then whisk in the butter over a low heat, pour over your pork and serve.
This recipe was developed by West Country Farmhouse Cheesemakers. For more information visit www.farmhousecheesemakers.com
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