Spring recipe

Slow Roast Pork Belly with Parsnip Puree, Savoy Cabbage & Grain Mustard Cream

Ingredients

• 1 kg Pork Belly
• ½ Ltr Apple Juice
• ½ Onion
• 2 Sticks of Celery
• 6 Parsnips
• Milk to cover
• ½ Savoy Cabbage
• 100g Butter
• 1 tsp Grain Mustard
• ¼ Pint Cream
• 1 tsp Honey

Method

1. Dice Onion & Celery, then place in a roasting tray with Pork Belly & Apple Juice. Place in a pre-heated oven at 170c for approx 3 hours. Peel Parsnips, top & tail & dice. Then place in a saucepan & cover with Milk. Bring to the boil, add Salt & Pepper to season & simmer until soft.
2. Slice Savoy Cabbage & gently fry in Butter, adding Salt & Pepper to season.
3. When Parsnips are soft, blend to a Puree using a little of the Milk.
4. When Pork Belly is cooked, remove from the roasting tray. Reduce the remaining juices by 3/4s . Pass through a sieve , add Cream & Grain Mustard & reduce by ½ again.
5. Carve the Pork Belly, drizzle with Honey & re-heat.
6. Serve with warm seasonal vegetables & finish with Grain Mustard Cream.