Page 52 - Delicious - UK (February 2020)
P. 52
belly in a cylinder shape, put the
skin back on top to cover the whole
joint, then use kitchen string to tie
the skin firmly in place at 2cm
intervals, tying securely. Put the
pork aside in the roasting tin.
2 Pour the stock and wine around
the meat, then transfer to the oven
and roast for 20 minutes. After 20
minutes, wrap the whole roasting
tin loosely in foil, turn down the
oven temperature to 150°C/130°C
THE MEATY MAIN fan/gas 2 and return the tin to the
Herby hasselback Slow-roast pork belly oven to roast for a further 3½ hours.
potatoes with lemon, parsley 3 Meanwhile, heat the olive oil in a
and caper gremolata
SERVES 6. HANDS-ON TIME 10 MIN, small frying pan until hot. Add the
OVEN TIME 45-60 MIN SERVES 6. HANDS-ON TIME 30 MIN, capers and fry for 2-3 minutes until
OVEN TIME 4 HOURS 10 MIN crisp and golden. Remove from the
Roast the potatoes in the pan. Set the capers aside.
COOK’S oven alongside the pork • 2kg piece British free-range 4 After 3½ hours, remove the pork
TIP
after it’s been in for pork belly, boneless (ask your from the oven. Increase the
3 hours, leaving them in the oven butcher to remove, score and temperature to 220°C/200°C fan/
when the temperature returns reserve the pork belly skin for gas 7. Snip the string holding the
to 220°C/200°C fan/gas 7 – the you in a single piece) pork skin and transfer the roast to
potatoes will take up to 1 hour. • Knob of butter, softened a board (be careful as it will be very
• 2 tbsp chopped fresh sage hot). Wrap the pork belly in the foil
• 1kg charlotte potatoes, peeled • 1 tsp fennel seeds, toasted and set aside to rest for 20 minutes.
• 2 tbsp olive oil and lightly ground in a pestle Meanwhile, pour the pork juices into
• Handful roughly chopped fresh and mortar a small saucepan.
herbs such as sage, thyme and • 300ml good quality chicken 5 Using kitchen scissors, cut the
rosemary stock pork skin into thin strips. Arrange
• 300ml dry white wine on the lined baking tray, then roast
1 Set one potato at a time in the • 2 tbsp olive oil in the oven for 20 minutes more
bowl of a wooden spoon then, • 4 tbsp capers, rinsed and or until the skin is beautifully crisp
using a sharp knife, cut slices at dried and golden.
4mm intervals (the spoon will • Finely grated zest 2 lemons 6 Meanwhile, spoon off and discard
stop you cutting all the way down, • 1 garlic clove, finely the layer of fat sitting on top of the
keeping the potato in one piece). chopped juices in the saucepan. Set the pan
2 Put the potatoes on a baking • 4 tbsp roughly chopped over a medium heat, bring to the
tray, then toss with olive oil, fresh parsley boil and simmer for 10 minutes or
herbs, some salt and a grinding • Baby carrots to serve until reduced slightly. Take off the
of pepper, making sure some (optional) heat and keep warm.
of the herbs and oil get into the 7 In a small bowl, combine the
slits. Roast for 45-60 minutes you’ll also need… crispy capers, lemon zest, garlic
until the potatoes are crisp and • Roomy roasting tin; kitchen and parsley to make the gremolata.
golden (see cook’s tip). string; kitchen scissors; baking Carve the pork into slices, then
PER SERVING 154kcals, 3.8g fat tray lined with compostable arrange on warmed plates. Top
(0.6g saturated), 2.9g protein, baking paper with the gremolata and strips of
25.6g carbs (2.1g sugars), trace crispy crackling, then serve with
salt, 3g fibre 1 Heat the oven to 220°C/ the hasselback potatoes and
200°C fan/gas 7. Lay the pork caramelised apples, plus steamed
belly flat on a work surface. Mix carrots if you like, all drizzled with
SUSY ATKINS’ WINE PICKS
Soup doesn’t necessarily need another liquid with it together the softened butter, the gravy.
but an Alsace pinot blanc would work nonetheless. sage, fennel, a little salt and PER SERVING 831kcals, 61g fat
For the glorious pork belly crack open an apple-tinged a grinding of black pepper. Rub (20.2g saturated), 67.6g protein,
South African chenin blanc, and for the blood orange
tart make it a sweet golden French muscat. the mixture all over the pork, 2.3g carbs (0.8g sugars), 1.4g salt,
spreading it thinly. Roll up the 1.3g fibre →
