Food and Drink / Lancashire Recipes / Slow Roasted Pork Belly with Apple and Sage Mash, Cider Gravy and Green Beans

Slow Roasted Pork Belly with Apple and Sage Mash, Cider Gravy and Green Beans

What you need

1 slab pork belly
3 cloves garlic
Flaked sea salt
25 g rosemary
3 round shallots, peeled
10 fine green beans, topped and tailed
10 chopped sage leaves
1 diced Bramley apple
1 baking potato
Salt and pepper
5 fl oz cider reduced by half
1 tbsp redcurrant jelly
10 fl oz pork stock
50g unsalted butter
2 tbsp cornflour, mixed with a small amount of water

What to do

Rub chopped garlic and rosemary all over pork and marinate for 2 hours.
Place pork on a roasting tray and roast for 3-4 hours at 140C / gas 2.5 - 3.
Saute diced apple and sage with a knob of butter and a sprinkling of sugar until just cooked. Put to one side.

Peel and quarter potato. Just cover with salted water, put on hob and boil until just cooked. Drain and mash. Season with salt and pepper. Mix in cooked apple and sage. Put to one side.

Cook green beans in salted boiling water for 5 minutes.

To make the sauce, place stock, cider, redcurrant jelly and a sprig of rosemary in a pan and reduce by half. Add a knob of butter, thicken with cornflour / water mixture and season with salt and pepper. Remove rosemary from pan.

To assemble, place apple and sage mashed potato on a plate, layer the green beans on top and carefully place pork belly on green beans.

Surround with cider gravy and serve immediately.