The weekend weather is looking good, and if you want to have a hearty meal and treat your mum this Sunday, Lisa Faulkner has just the thing. Lisa will be cooking a mouth-watering slow-roast Pork Belly with parmentier potatoes and chard with mustard.
It may be a slow roast, but this tender pork belly is worth the wait!
1 x boned porl belly, weighing about 2kg (4lb)
For the rub
3 fresh thyme sprigs, leaves only
3 sage leaves, chopped
1 large garlic clove
1 teaspoon fennel seeds
4 teaspoons sea salt
For the roasting tin
750ml (1 ¼ pints) water
2 -3 fresh thyme sprigs
3 garlic cloves
1 large teaspoon fennel seeds
Preheat the oven to 190°C (375 °F), gas mark 5 and prepare the pork belly by scoring the skin diagonally 1cm (½ inch) apart in a criss-cross pattern
With a pestle and mortar, grind together all the ingredients for the rub. Pat off any moisture from the pork belly skin with kitchen paper and rub the ground mixture all over the skin. Add a little extra sea salt and place the meat on a wire rack.
Fill a roasting tin with the water and herbs and garlic and position the meat on a wire rack set over the top
Bake in the preheated oven for 30 minutes, Turn the heat down to 150°C (300°F), gas mark 2 and cook for a further 1 ½ hours, topping up the roasting tin with water if it runs dry. Check the crackling – if it isn’t crispy enough turn the heat back up to 200°C (400 °F), gas mark 6 and roast it for another 20 minutes at the end.
800g potatoes, peeled and chopped into 1cm dice
2 /3 cloves garlic smashed with skin on
Salt and pepper
1tbsp olive oil
Preheat oven to 200c
Melt the butter in a pan and add the potatoes, garlic m salt and pepper. Cook for about 5 mins then
Transfer to baking dish and cook in the oven for 30 mins, adding a little oil if you think it needs it.
Chard with mustard
A big knob of butter
2tsp whole grain mustard
In a pan wilt the chard, then add the butter and mustard and stir through. Season to taste.