XXXXXXXX
ROAST BELLY PORK WITH SAGE, SOMERSET CIDER AND CARAMELISED APPLES SERVES 6 INGREDIENTS 2kg belly pork, boned, skin on 2 cloves garlic, crushed A handful of sage leaves, chopped 1 lemon, grated rind 2 teaspoons ground all spice Salt and ground black pepper 4 red eating apples, quartered, cored and sliced thickly ½ pint cider 1-2 tablespoons quince paste or damson/plum jam STEP-BY-STEP GUIDE Preheat the oven to its hottest temperature. Open out the pork with the skin side down and scatter over the garlic, sage leaves, lemon rind, all spice and seasoning. Roll up and tie, then rub salt into the skin. Roast the pork for 20 minutes to crisp the crackling, then turn the heat down to 160°C/325°F/Gas 3 and cook for a further 1.5 hours, adding the apple slices for the last 15 minutes of cooking time. Leave the pork to rest for 20 minutes before carving. For the sauce, drain off the excess fat from the roasting tin and pour in the cider. Bring to the boil and add the quince paste with seasoning and continue to reduce to a good consistency. Serve with the pork.
NOTE For the best crackling, use dry pork skin.
58
M A R C H 2 0 19
C A M B S E D I T I O N . C O . U K
Powered by FlippingBook