members recipes

Slow roasted belly of pork is delicious served with garlicky stir fried Savoy cabbage, creamy mash and onion gravy. This is bound to become a firm family favourite on a Sunday.

From My Farm supplies supermarkets and specialist retailers with seasonal and regionally sourced produce – so you’ll never find any produce that is out of season or not farmed in that region. For more delicious recipes please visit www.frommyfarm.co.uk

Ingredients
1.4kg/3lb boned belly of pork, skin scored

45ml/3tbsp rapeseed oil

salt and freshly ground black pepper

2 From My Farm onions, peeled and halved

1 large glass of dry white wine

600ml/1pt stock

700g/1 1/2lb From My Farm potatoes, peeled and cubed

a good knob of butter

a splash of milk

3-4 cloves garlic, chopped

Whole From My Farm Savoy cabbage, broken into leaves

Method
1. Preheat the oven to 230C, Fan210C, 450F or Gas Mark 8. Rub the skin of the pork with 15ml/1tbsp of the rapeseed oil, rubbing it all over. Scatter over a good pinch of sea salt and rub it with a little pepper. This will draw the moisture out of the crackling making it extra crunchy.
2. Place the four halves of onion in the centre of a roasting tin, lay the pork belly on top. Now pour the wine around the pork. Roast uncovered for 30 mins - this starts the crackling off nicely.
3. Now add 150ml/¼pt of stock to the pan, reduce the oven temperature to 170C, Fan150C, 325F or Gas Mark 3, and roast uncovered for a further 1½ hours. Top up the roasting tin with more stock occasionally.
4. About 20 mins before serving, cook the potatoes in boiling salted water until they are tender. Drain then mash with the butter, milk and seasoning to taste. Keep warm.
5. Thinly slice the cabbage leaves. Heat the remaining oil in a frying pan, add the garlic, and sizzle until lightly coloured. Then add the cabbage and stir fry for 4-5 mins or until they are just tender. Transfer to a bowl and keep warm.
6. Remove the pork from the oven and transfer to a carving board to rest for 5 mins. Add the remaining stock and a bit more wine if you like to the roasting tin, place it on the heat and stir to deglaze the pan and make a thin gravy. Whilst it simmers, chop up the roasted onions and add these to the pan. Pour into a warm jug.
7. Thickly slice the pork belly. Arrange a little mash in the centre of four serving plates, top each with cabbage, then finally a couple of slices of the slow cooked pork. Spoon a little gravy over each and serve.