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You are here: Home > Recipes > Slow Cook Recipe; Holwell Belly of Pork ...
Slow Cook Recipe; Holwell Belly of Pork ...18/01/2008 14:19
Recipe Supplied by Head Chef of Holne Chase Hotel; Ross Duncan;
Slow Cooked Recipes
Slow Roast Pork Belly with Parsnip Puree, Savoy Cabbage & Grain Mustard Cream
Ingredients, Serves 4:
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:
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.
Slice Savoy Cabbage & gently fry in Butter, adding Salt & Pepper to season.
When Parsnips are soft, blend to a Puree using a little of the Milk.
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.
Carve the Pork Belly, drizzle with Honey & re-heat.
Serve with warm seasonal vegetables & finish with Grain Mustard Cream.
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