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Pork Belly with Mustard and Calvados
2 / 5
Gas mark 4, 180°C, 350°F
Between 4 and 6 people
900-1kg (1-2lb) Pork belly joint (size dependent on appetites)
2 Onions, quartered
2 Carrots, peeled and thickly sliced
Large sprig of sage
Large sprig of thyme
2x15mlsp (2tbsp) Mild mustard
Salt and pepper to taste
450ml (3/4pt) Pork stock
Calvados - for special occasions (a good slosh)
2 Eating apples, cored and quartered
Pre-heat the oven.
Take the belly joint, cut strings if it's a rolled joint and roll out flat. Dry the rind and score deeply with a sharp knife.
Line a roasting pan with foil. Place onions, carrots and herbs on the foil.
Spread the mustard on the non-rind side of pork belly, season and lay the joint (rind side uppermost) on the vegetables. Brush the rind with a little oil and sprinkle with salt.
Pour the stock into the pan.Add 30-45ml (2-3tbsp) Calvados to the stock if it's for a special occasion.
Scrunch the foil around the meat but don't cover the rind. Place in the oven and cook for 1 hour.Open the foil, add the apples, cover and cook for a further hour.
Serve with the apples, carrots and onions, mashed potatoes and seasonal vegetables.
If the crackling needs more 'crackling' place under a pre-heated grill.
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