I am feeling happily autumnal it has started to get cold and so I am happy to have the oven on for a few hours in the evening.
Pork Belly it seems to have become a national obsession and in our house LBF claims at least once a week that we haven’t had pork belly for ages , luckily usually have the dated photographic evidence to the contrary but it being summer the last time it was at my mums on the BBQ a few months ago.
Its officially autumn now though with the launch of Autumnwatch and that means delicious slow roasted pork belly . After a little trip to the butchers and Nick was bag with an almost 1kg piece with the ribs still attached.
Slow Roast Pork Belly & Gravy
4 cloves of garlic skin on
Few woody springs of rosemary
2 medium onions
100ml of cider
- Score the pork belly rub with salt
- Place rosemary sprigs , garlic into the bottom of the Into the oven at 150degC for about 2 hours
- Remove the meat from the roasting dish
- Degalze the roasting dish with the cider , then strain through a seive to remove the rosemary and garlic cloves
- Thicken the sauce with 1 tsp of cornflour and season to taste
Some lovely seasonal ingredients to accompany the pork just appearing in markets now ,celeriac the ugly vegetables combined with potatoes makes a delicious mash or dauphinoise.
Celariac and Potato Mash
I love celeriac but you do need to add potatoe to make dense mash
- Equal amounts of potato and celeariac
- Simmered til soft
- Mash together , add butter a dash of milk
- Season with Salt and Pepper
For super-seasonal ingredients I picked up a bag of cobnuts,a cultivated variety of hazelnut, , sometimes known as filberts, have been grown in gardens and orchards since at least the 16th century. Unique among nuts for being sold and eaten fresh & green during September and October . Cobnuts taste creamy and sweet, I ate half the bag green the other half I let dry out once toasted though they become even more sublime nutty, perfect with cheese or sweet desserts .
I decided to make a Gremolata with the cobuts traditionally a gremolata is a mix of parlsey lemon , and salt , perfect to add a light taste to a heavy stew or in this case fatty pork and gravy . It added a lovely sour crunchy note to the dish.
Parsley , Lemon and Cobnuts
50g of cobnuts
4 tbsp of finely chopped parsley
zest and juice of a lemon.
- Toast the cobnuts until browned
- Crush in a mortar & pestle
- Mix with lemon juice, zest and parsley