Slow Roasted Pork Belly with Mustard Sauce & Mash

Pork Belly:

• 1,2kg pork belly

Mustard Sauce:

• 100g streaky bacon
• 2 onions
• 4 cloves garlic
• 50ml red wine vinegar
• 100ml white wine (*see substitutes in notes)
• 500ml chicken stock
• 1L cream
• 100g Dijon mustard

Potato Mash:

• 1kg potatoes
• 25g butter
• 50ml cream
• Sea salt & freshly ground black pepper

Pork Belly:

• Score the skin of the pork belly with a sharp knife. Rub the salt & pepper into the scored skin.
• Place it in a medium oven (150ºC) on a roasting rack and cook for about 2½ hours.
• The belly is ready when the fat is very crisp and clear juices run from it when a skewer is inserted.
• If you want the crackling to be crisper, place under the top grill for a minute or two.

Mustard Sauce:

• Roughly chop the bacon and put it in a hot saucepan with a little oil.
• Cook the bacon until it turns golden brown and starts to crisp.
• Roughly chop the onions and garlic and add them to the bacon.
• Cook the onion until it begins to colour then deglaze the pan with the vinegar.
• Add the white wine and reduce until almost all of the wine has evaporated.
• Add the chicken stock and reduce by half. Add the cream and reduce to the desired consistency.
• Remove from the heat and season with salt & pepper.
• Strain the sauce and only whisk in the mustard just before serving.

Potato Mash

Peel the potatoes and cut into large chunks. Place the potatoes in cold salted water and cook until soft, drain and mash.
Heat the butter & cream and pour it into the mash.
Season to taste.

Potato Mash

• Peel the potatoes and cut into large chunks.
• Place the potatoes in cold salted water and cook until soft, drain and mash.
• Heat the butter & cream and pour it into the mash.
• Season to taste.