- Serves: 4
- Cook Time: 2 hours 30 minutes
- Prep Time: 30 minutes
- Effort: easy
For the pork
- 1 x 800g piece smoked belly pork
- 1 small onion, cut into half and each half studded with 3 cloves
- 3 shallots
- 1 carrot, cut in half lengthways
- 4 cloves garlic
- pinches ground ginger
- 1 tsp peppercorns
- 1 tsp chicken bouillon stock
- 1 star anise
- 5 juniper berries
- 1 pieces dried orange zest
- 500 ml chicken stock
- bouquet garni, (bay leaf, parsley stalk, and thyme wrapped in a leek leaf)
- 1 carrot, peeled and chopped
- 1 large onion, cut into quarters
- 1 leek, cut into chunky pieces
- 1 heads garlic, broken into cloves
- olive oil
For the glaze
- 200 g dijon mustard
- 60 g clear honey
- wholegrain mustard mashed potato
1. For the pork: place all the ingredients including the bouquet garni in a saucepan with 500ml water. Bring to the boil then immediately reduce the heat to a very low simmer - it is important not to let the water boil after this time during the cooking of the belly pork.
2. Cook for 2 hours until the meat is tender and soft, take it out of the liquid and allow to cool. When the meat is cool enough to handle, remove the rind, ensuring that you do not take off too much of the fat at the same time. Then score the fat of the pork lightly.
3. Preheat the oven to 180C/160C fan/gas 4.
4. For the glaze: warm the mustard and honey through in a small saucepan, stirring to combine.
5. To roast the pork: place the root vegetables in a roasting tray and drizzle with a little oil. Put the pork on top and brush the meat with the glaze. Roast for about 30 minutes, basting from time to time with the glaze, until the glaze is nicely sticky.
6. Remove from the oven and place the pork onto a chopping board. Divide the root vegetables among 4 plates, slice the pork and arrange it on top of the vegetables. Serve with wholegrain mustard mash.
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