PlayWinner - Slow cooked pork belly with spiced roast apple and crackling (John Kenny)
Published: Monday, 22 October 2007, 4:19PM
Try John's tasty winning recipe for yourself and watch the master class
INGREDIENTS
SAUCE/STOCK
• 2kg chicken wings
• 2 carrots with tops on
• 1 leek
• 1 onion
• 2 celery sticks
• 4 cloves of garlic
• bunch thyme
• bay leaf
• tube tomato puree
• peppercorns
• 4 l of water
PORK
• 1.8 kg joint of belly pork
• 1 banana shallot
• 300 ml Norfolk dry cider
• 1 x spring or Savoy cabbage
SPICED ROAST APPLE
• 2 Cox’s apples
• 1 tbsp brown sugar
• 4 pinches cinnamon
• 2 knobs butter
FOR THE MASH
• 1.3 kg potatoes (like a Maris piper)
• 50 ml milk
• knobs of butter to taste
• Salt and white pepper
GLAZED CARROTS
• 4 large carrots
• 1 tsp white sugar
• 50g butter
• Sage leaf per person, deep fried.
JOHN AND ED’S MASTERCLASS
John and Ed wanted to show John the secret of perfect mash potato. They recommended he used muddy King Edwards which were peeled and boiled for about 15 minutes. After draining the potatoes, they placed them in a dry pan and over a gentle heat they dried them off, stirring gently before passing them through a ricer and mashing with hot milk, butter, salt and white pepper.
METHOD
1. For the stock, place the chicken wings in the roasting tin and roast at 220 degrees Celsius for about 45 minutes or until brown.
2. Place the roast wings in a stock pot, add water and bring to the boil, skim off any scum and simmer. Add all remaining ingredients and bring back to the boil. Skim of remaining scum and reduce to a gentle simmer for 3-4 hours.
3. For the pork, trim off the excess fat on underside of pork. Roll, tie and place pork on rack over a roasting tin with some water in the bottom.
4. Put the pork in the oven at 200/220 degrees Celsius for 20-30 minutes until the pork starts to crisp up (about 30 minutes) and turn down to 150/160 degrees Celsius to cook for approx 2 hours then allow to rest.
5. For the sauce, chop the shallots finely and place in a saucepan with ½ pint of cider and reduce for about 15 minutes. Add the warm stock and simmer.
6. Slice the cabbage and blanche in a pan of boiling water for 5 minutes then drain and leave to side.
7. For the mash, peel and dice the potatoes and put into a pan of salted cold water. Bring to the boil and simmer until cooked then drain. Mash or pass through a potato ricer with butter, milk and a add knob of butter and season.
8. For the roast apples, slice them in half and place them in a frying pan with some warm butter and brown sugar. Cook until they start to caramelize then place in a roasting tin and sprinkle with a pinch of cinnamon on the cut side of the apples. Roast in the oven for 10/15 minutes.
9. Cut the carrots into batons and place in a sauce pan with a tsp white sugar, 50g of butter and water (cover half way up the carrots). Bring to a simmer and cook until the water evaporates
10. To serve, place a mound of mashed potato in the centre of the plate, sliced pork on top. Place the carrots and cabbage around the side, top with an apple and spoon the sauce around.