British Roast Pork Belly
with Colcannon Mash and a Roasted Fennel & Mustard Sauce
Bring the Best of British to the table this spring with our new limited collection of premium Gastropub recipes. A favourite on any gastropub menu, pork belly is a classic that can be enjoyed any night of the week. The lovely thick layer of fat on this particular cut, keeps the meat moist as it roasts and also gives a delicious even layer of crunchy crackling. In this recipe we’ve served British pork belly with roasted carrots and fennel, creamy colcannon (a traditional Irish side dish of mashed potato and dark leafy greens like cavolo nero), and a delicious homemade mustard sauce.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
400
Pork Belly
100
Chopped Cavolo Nero
1
Wholegrain Mustard
½
Chicken Stock Powder
1
Echalion Shallot
1
Fennel
1
Garlic Clove
150
Reduced Fat Creme Fraiche
1
Spring Onion
1
Flat Leaf Parsley
30
Unsalted Butter
2
Carrot
450
Potatoes
Not included in your delivery
100
Water
Nutritional information
Utensils
Instructions
Preheat your oven to 200°C. Heat a splash of oil in a frying pan over medium-high heat. Season the pork all over with salt and pepper. When the oil is hot, carefully place the pork in the pan, skin-side down. Cook until browned, 3-4 mins. Turn, and brown the underside, 2-3 mins. Pop onto a roasting tray, skin-side up, and roast on the middle shelf of your oven for 45-60 mins. iIMPORTANT: The pork is cooked when it is no longer pink in the middle.
Meanwhile, cut the fennel in half lengthways, remove the triangle root in the middle (see pic), then slice lengthways into strips 1cm wide. Trim the carrots (no need to peel) then quarter lengthways. Pop the veggies onto another baking tray and season with salt and pepper. Drizzle with oil, then toss to coat. Keep to one side, we will roast them later.
Halve, peel and thinly slice the shallot. Peel and grate the garlic (or use a garlic press). Roughly chop the parsley (stalks and all). Trim the spring onion and thinly slice. Chop the potatoes into 2cm chunks (no need to peel) and pop into a large saucepan of water.
When the pork has 30 mins left, roast the veggies on the top shelf of your oven until soft and golden, 25-30 mins. Turn halfway through cooking. Add a pinch of salt to the the potato pan and pop onto high heat. Bring to the boil then lower the heat to medium. Cook until tender, 18-20 mins. When the potato has 5 mins left, add the cavolo nero to the pan and cook for the remaining 5 mins.
Heat a splash of oil in a small saucepan over medium heat. Add the shallot, stir and cook until softened, 3-4 mins. Add the garlic and cook for a 1 minute more. Pour in the water (see ingredients for amount) and stock powder. Stir and reduce the stock by two- thirds. Once reduced, stir in the mustard, and half the crème fraîche and half the parsley. Bring to the boil then remove from the heat, we will warm it up later.
When the potato and cavolo are ready, drain in a colander and return to the pan. Add the butter then mash with a potato masher until smooth. Stir in the remaining crème fraîche, the spring onion and remaining parsley. Season to taste with salt and pepper. Spoon the 'colcavon' onto your plate and serve the roasted veggies alongside. Halve the pork belly and sit it on top of the veggies. Reheat the sauce until piping hot and spoon onto the plate. Enjoy!
