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Slow Roasted Pork Belly with Mustard Sauce & Mash

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Do you want that perfect crispy crackling on your pork belly? Pete Goffe-Wood knows how to cook his favourite Winter comfort meal, to get it perfect every time. Try his Slow Roasted Pork Belly paired with a rich bacon-infused Mustard Sauce and a creamy Potato Mash. If you’re one for rich, winter comfort foods, then this is a recipe to try.

Prep time
30 minutes
Cooking time
3 hours
Serves
4

Additional Notes

What to do with leftover mashed potatoes? (*not that there is often leftovers!)

  • Mashed potatoes will keep for two to three days in the fridge, or you can freeze them in an airtight container. To defrost, allow the mash to come up to room temperature then place in a heatproof bowl, cover with tin foil and place over a pan of very gently simmering water until hot all the way through.
  • OR you can make these fish cakes or mix the mash with some herbs and pan-fry until crispy, served with eggs for breakfast.

Is this pork belly recipe banting friendly? Make this banting-friendly by:

  • Replacing the potato mash with this cauliflower mash recipe.
  • Replace the wine with additional stock.

What can I substitute for wine?

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