- Serves: 4
- Cook Time: plus resting
- Prep Time: 30 minutes plus marinating and infusing time
- Effort: easy
- 2 dried bay leaves
- 1 bunch oregano
- 1 bulb garlic, smashed up
- 200 ml olive oil
- 1 whole pork belly, approx 2kg
- 1 large lemon, juice only
For the dauphinoise
- 100 g butter, plus extra for greasing
- 250 ml milk
- 250 ml double cream
- 1 bulb garlic, cut in half
- 3-4 dried bay leaves
- 500 g floury potatoes, peeled and thinly sliced
- 500 g celeriac, thinly sliced
- 8 braeburn or cox apples, peeled and thinly sliced
- knob of butter
- 1 garlic clove, thinly sliced
- 1 tsp chopped thyme
- 1 handful girolles
- 1 large bunch watercress
1. In a pestle and mortar, pound the bay leaves, oregano and garlic and add the olive oil to make a paste.
2. Rub the paste into the belly pork, cover and leave in the fridge for a few hours or overnight (do not season with salt at this point)
3. Pre-heat the oven to 220C/200C fan/gas 7. Season pork with salt and roast on a rack over a water bath for 30 minutes or so to start the crackling off.
4. Turn the oven down to 160C/140C fan/gas 3 and roast the pork slowly for a hour
5. Squeeze the lemon juice over the skin and continue to roast for a further hour
6. Remove pork from oven and allow to rest for 30 minutes. The meat should be meltingly tender. If the skin is still not crisp enough, try blistering under a hot grill or cook the pork for a further 20 mins at the highest temperature. Cut into four portions.
7. For the dauphinoise: preheat the oven to 200C/180C fan/gas 6. Butter an oven proof dish - the potatoes should be no more than 5cm high in the dish.
8. Put the milk, cream, garlic, butter, thyme, bay leaves and some seasoning into a saucepan and bring to the boil. Simmer for 10 minutes and then remove from heat to infuse for 45 mins.
9. Thinly cut the apples, celeriac and potatoes, ideally using a mandolin. Strain the milk mixture and return to the pan. Add vegetables and gently stir for 5-10 mins.
10. Tip into the buttered dish with enough of the liquid just to cover the vegetables.
11. Cook uncovered for 20-30 mins until the top starts to blister and colour. Turn down the oven to 140C/120Cfan/gas 1 and continue to cook for another 40-50 mins until a knife will easily go through the potatoes. Remove and allow to rest a little.
12. To serve: fry the girolles in butter, garlic and thyme and serve with the pork belly, dauphinoise and watercress.
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