Gold Cider Braised Pork Belly and Black Pudding Mash by Fuller's Red Lion in Barnes

Gold Cider Braised Pork Belly and Black Pudding Mash by Fuller's Red Lion in Barnes

Want to try your hand at gastro cooking this weekend, or maybe you need something impressive to cook for the in-laws? Well now is the time because the talented chefs at Fuller's Red Lion in Barnes, London have provided us with the recipe for their cider braised pork belly with black pudding mash and apple sauce - cooked using our very own Cornish Orchards Gold Cider. 

Ingredients:

4kg

Pork: bellies b&r no rind Engl (3-5kg joint)

200g

Onion large

100g

Carrots

100g

Celery

100g

Fennel

50g

Garlic

25g

Herb thyme

2L

Cornish orchards gold cider

1.2L

Water from the tap

10g

Spice pepper whole black

5g

Spice star anise whole

10g

Salt table

1L

Good chicken stock

10g

Herb bay leaf

-

Meat thermometer

Ingredients for Fuller's Black Pudding Mash:

50g

Deli: black pudding fuller's cooked 

250g

Potato Mash

Ingredients for Red Wine Gravy:

100ml

Red Wine

2tsp

Cornflour (only if needed to thicken)

 

Method for Cider Braised Pork Belly:

  1. Place the belly in a deep gastro with the vegetables and aromatics. Add the chicken stock to the cider and pour over the pork. Cover with parchment paper and tightly secure with tin foil.
  2. Braise in the oven on a low temperature for 6 to 8 hours or until soft all the way through. When cooked, remove from liquor and leave to chill overnight.
  3. Remove string when completely cold and then portion in even sized pieces.
  4. Using a sharp knife cut the pork skin into strips about 1cm in thickness. Place on a lined baking tray season place baking parchment on top and another baking tray and weight down with skillets or a couple of terrine moulds. Bake in the oven at 180 for about 25 minutes or until crisp.
  5. Reheat the belly on parchment through the oven for 8-10 minutes until the core temperature reaches +75C. 

Method for the mash:

  1. Bake sliced black pudding or grill and when cooked, crumble. Fold this through your mash potato.
  2. Serve a slice of pork belly, mash, buttered spring greens & some of your favourite applesauce.

To make the red wine gravy:

  1. Over a heated saucepan, mix in the red wine with the gravy made from your cooking liquor. You can use some cornflour to thicken if needed.
Posted by Beccy Price
16th February 2018

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