Rolled roasted pork belly with boulangere potatoes and roasted rosemary tomatoes

Mike Robinson proves just how delicious pork belly can be with this hearty roast, served with two delicious side-vegetables
By Mike Robinson
Rolled roasted pork belly with boulangere potatoes and roasted rosemary tomatoes
  • Rating:
  • Serves: 4-6
  • Cook Time: 2 hours 20 minutes
  • Prep Time: 45 minutes
  • Effort: medium

Ingredients

For the roasted pork belly

  • 4 best quality pork sausages
  • 1 large bunch of thyme, chopped
  • 1 large bunch of sage, chopped
  • 2 tbsp wholegrain mustard
  • 2 tbsp honey
  • 1 pork belly, weighing about 2 kg, minus the rib bones
  • 3 cloves garlic, crushed
  • 1 pinches sea salt and coarsely ground black pepper

Sauce

  • 200 ml cider
  • 1 tbsp wholegrain mustard
  • 50 ml double cream

For the Potatoes a la Boulangere

  • 30 g butter
  • 2 large onions, sliced
  • 2 cloves garlic, crushed
  • 1 kg baking potatoes, peeled and sliced
  • 1 pinches sea salt and freshly ground black pepper
  • 300 ml chicken stock
  • 150 ml white wine
  • 1 tbsp thyme, chopped
  • 1 tbsp leaves rosemary

For the roasted rosemary tomatoes

  • 6 bunches cherry tomatoes, on the vine
  • 6 tbsp olive oil
  • 18 cloves garlic, crushed
  • 6 sprigs rosemary
  • 1 pinches sea salt

Method

rbo1. Preheat the oven to 170ºC/gas 3. 2. First prepare the belly pork. Take the skin off the sausages, and put the meat in a bowl. Add half the chopped thyme and sage, one tablespoon of mustard and the honey. Mix well. 3. Rub the meat side of the pork belly with the rest of the thyme, sage and mustard, and a generous amount of salt and freshly ground pepper. Squidge the sausagemeat down the middle of the belly lengthways and roll up the pork over the filling. 4. Tie the belly up with a piece of string every one inch or so. This is painstaking but worthwhile when you come to cut it because it gives you an obvious place to slice through the crackling. 5. Rub the rolled pork belly with olive oil and salt and place in a roasting tray. Roast for 2 hours until really golden and crackling. 6. Meanwhile, prepare the Potatoes Boulangere. Melt the butter in a heavy pan and cook the sliced onions until they are soft and translucent. Add the chopped garlic and sweat that for a moment. 7. Add the potatoes, salt, freshly ground pepper, the stock, wine and thyme. Mix them well and pour the lot into a baking dish, sprinkling the rosemary over the top. 8. Bake for 1 hour in an oven at 180ºC/gas 4. Check occasionally that they are not burning. If it looks like they are, cover with foil for the rest of the cooking time. They should be golden, soft and aromatic, and most of the liquid should have been absorbed. 9. Remove the pork and Booulangere potatoes and keep warm. 10. Increase the oven temperature to 200ºC/gas 6 and prepare the roasted rosemary potatoes. 11. In a big bowl, mix the cherry tomatoes, olive oil and lightly squashed but unpeeled garlic. Break the rosemary into manageable sized pieces and mix it gently with the rest.


12. Pour out onto an oven tray or a Moroccan terracotta oven dishes and sprinkle with salt. Roast for 20 minutes or until the tomatoes are starting to pop, but still hold their shape. 13. To make the sauce, deglaze the pork's roasting tray with the cider, scraping the pan to incorporate the roasting juices. Mix in the mustard and cream. 14. Carve the belly where the string is, Ie into about a dozen thick slices. Serve the belly pork with the sauce, Boulangere potatoes and roasted cherry tomatoes.

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