A perfect weekend family meal, this pork is served with creamy, buttery mash and delicious apple sauce.
For the pork
• 3kg boneless pork belly
• 15 sage leaves, roughly chopped
• 3 cloves garlic, roughly chopped
• Vegetable oil
For the mash
• 2kg floury potatoes, peeled and quartered
• 150ml milk
• 304 knobs of butter
For the apple sauce
• 3 Bramley apples, peeled, cored and sliced
• 50g caster sugar
• 50g butter
- 1 tbsp wholegrain mustar
Serve with your favourite greens.
1. Preheat the oven to 220c.
2. Score the skin across the pork belly to a depth of about ½cm at 2cm intervals using a sharp knife. Turn the belly over and season the underside then cover it evenly with chopped sage and garlic. Roll up the belly with the skin on the outside and tie together securely with string.
3. Pat dry and rub with vegetable oil and lots of sea salt. Place on a wire rack on a roasting tray and roast for 45 minutes, by when the skin should be golden brown and crackled. Turn the oven down to 160c and cook for 2 hours. Remove and rest before serving.
4. Meanwhile, cover the potatoes with cold water in a saucepan, add a little salt and bring to the boil. Simmer for 15 to 20 minutes until well cooked, then strain through a colander. Let the potatoes stand while you bring the milk, cream and butter to the boil. Remove from the heat.
5. While the potatoes are still hot, press them through a potato ricer back into the pan and fold in the hot milk mixture a little at a time until you reach the desired consistency. Season and serve with the pork.
6. Tip all the ingredients into a pan, then cover with a lid. Place the pan on a low heat, stirring occasionally, for about 15 mins until the apples break down into a purée. Stir to knock out any lumps, then tip into a serving dish.
7. Cook the onion in a little butter for a couple of minutes until softened then add the spinach and wilt over the heat, pour in the double cream and simmer till slightly thickened, season with salt, pepper and nutmeg.
Please note that due to the live nature of Let's Do Lunch, the recipes may not always exactly match the dishes Gino cooks on the show.