Island Life Magazine Ltd February / March 2016 | Page 101

FOOD

Recipe: Slow roasted pork belly
With bubble and squeak, mustard and cider sauce
Serves 2

Method

Ingredients

Season the pork well with salt and
pepper and roast in a medium oven
160c for 2-2.5 hours, then turn up the
temperature to 200c and roast until the
skin is crackling crisp.
Drain the fat and meat juices from the
tray, pour off the fat and set aside the
juices.
Using the fat, fry 150g of the chopped
onion, the garlic and diced carrots until
caramelised. Add the cabbage and a
splash of water, cover and cook until
the cabbage is tender. Add the mash or
crushed roast potatoes, season well and
transfer to a baking tray and cook in the
200c preheated oven until golden and
bubbling.

1 kg pork belly
400g savoy cabbage
350g chopped onions
1 clove of garlic
150g carrots
Leftover roast or mashed potatoes
150ml cider
2 tbsp wholegrain mustard
100ml double cream

For the sauce fry the remaining onions
in a little more of the pork fat until soft.
Add the cider, mustard and pork juices
and reduce by half. Finish with the cream
and reduce to reach a thickened, glossy
sauce.
Cut the Pork into thick slices and serve
with a spoonful of the bubble and squeak
and mustard sauce.

From Sean Warren,
Head Chef at the
Fishbourne Inn
www.visitilife.com

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