- Serves: 6
- Cook Time: 2 hours 30 minutes plus 4 hours if making your own chicken stock
- Prep Time: 20 minutes plus at least 2 hours 20 mins resting time
- Effort: easy
For the chicken stock, if making your own (makes about 4 litres)
- 1.5 kg chicken wings
- 1 carrot, roughly chopped
- 1 onion, roughly chopped
- 1 sticks celery, roughly chopped
- ½ leeks, white part only, roughly chopped
- 1 heads garlic, cut in half through the equator
- few sprigs thyme
- 2 bay leaves
- 1 tsp black peppercorns
For the pork and apples
- 1 x 2.5kg whole pork belly, with bones in, skin scored (a breed with good fat distribution such as Old Spot or Middle White is best)
- 6 English braeburn apples
- 2 tbsp olive oil
- 50 g caster sugar
For the polenta
- 2 litres chicken stock, (see recipe above)
- 180 g butter
- 500 g quick cook polenta
- 100 g wild garlic, shredded
- 1 bunches rosemary, leaves only, finely chopped
1. For the chicken stock: tip all of the chicken stock ingredients, apart from the thyme, bay leaves and peppercorns, into a large saucepan with 6 litres of cold water. Bring to boil then reduce the heat to low and simmer, uncovered, for 3 hours, occasionally skimming off any scum that forms on the surface.
2. Add the thyme, bay leaves and peppercorns and simmer for a further hour. Strain the stock into a large container and use straight away or cool and store in the fridge for up to 3 days or freeze for up to 2 months.
3. For the pork and apples: sprinkle the pork skin liberally with sea salt and leave to stand for 2 hours.
4. Cut each apple into 3 slices through the equator. Score the cut sides of the apple slices several times then arrange in a single layer on kitchen paper and set aside to dry for 2 hours (this will help them caramelise more easily).
5. Preheat the oven to 220C/200C fan/gas 7.
6. Place the pork, skin-side-up, on a wire rack in a roasting tray. Roast for 35 minutes then lower the oven temperature to 180C/160C fan/gas 4 and roast the pork for a further hour. Remove from the oven and leave to rest in a warm place for 30 minutes to ensure the meat is tender and juicy.
7. While the pork is roasting, heat the olive oil in a frying pan over a high heat, place the apples in the pan, scored-side-down, and cook for 2-3 minutes until golden-brown. Sprinkle with the sugar and cook for a further 2 minutes or until the sugar has melted and caramelised. Remove from the heat and set aside until ready to serve.
8. For the polenta: bring the chicken stock and 100g of the butter to a rapid boil in a large saucepan. Stir in the polenta, reduce the heat to low and season with salt and pepper. Stir continuously for 10-20 minutes, or according to packet instructions, until the polenta is cooked and has a thick, porridge-like consistency.
9. Remove from heat, stir in the remaining butter, wild garlic and chopped rosemary.
10. Serve the pork with the caramelised apples and polenta alongside.
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