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Slow roasted belly pork,with buttered vegetables and apple puréed mash potato
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A picture of Slow roasted belly pork,with buttered vegetables and apple puréed mash potato.

Slow roasted belly pork,with buttered vegetables and apple puréed mash potato

RECIPES FROM MY TRAVELS
RECIPES FROM MY TRAVELS @Rfmt_1871
Birmingham, England, United Kingdom

#mycookbook

#mycookbook

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Slow roasted belly pork,with buttered vegetables and apple puréed mash potato

RECIPES FROM MY TRAVELS
RECIPES FROM MY TRAVELS @Rfmt_1871
Birmingham, England, United Kingdom

#mycookbook

#mycookbook

Read more
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Ingredients

  • 450 gbelly pork
  • 4potatoes
  • 2carrots
  • 75 gsugar snap peas
  • 75 gtender stem broccoli
  • Butter
  • Milk or cream
  • Salt and white pepper
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Steps

  1. 1

    Preheat oven to 220.Score your belly pork. Sprinkle with sea salt and place on a tray and pop into a very hot oven for about 20 minutes. Reduce oven temperature to 150degrees, loosely cover your belly pork with foil and slowly cook for about an hour to hour and half until cooked.

    A picture of step 1 of Slow roasted belly pork,with buttered vegetables and apple puréed mash potato.
  2. 2

    Peel and cut potatoes and place them in a large pan of COLD water. Bring to the boil, cover and simmer until cooked. Blanch your vegetables in boiling water for a couple of minutes, drain and place to one side.

  3. 3

    When your pork is cooked, cover and rest. Then you can finish your vegetables. In a medium to hot frying pan add butter until it starts to foam then warm your medley of vegetables throughly while spooning the butter over the top.In your mashed potatoes add butter, milk and fold in the apple purée, mash until creamy.Season with salt and white pepper to taste. Assemble your dish.

    A picture of step 3 of Slow roasted belly pork,with buttered vegetables and apple puréed mash potato.
    A picture of step 3 of Slow roasted belly pork,with buttered vegetables and apple puréed mash potato.
    A picture of step 3 of Slow roasted belly pork,with buttered vegetables and apple puréed mash potato.
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RECIPES FROM MY TRAVELS
RECIPES FROM MY TRAVELS @Rfmt_1871
on May 25, 2020 08:30
Birmingham, England, United Kingdom
I’m a retired professional chef, now a published author, food & travel writer and columnist, I also have my own radio show on Greek News & Radio, bringing the Greek communities around the world together.I run multiple social media platforms including a business directory website promoting businesses in the hospitality and tourism industry worldwide. I also engage in many charitable organisations such as the British Liver Trust, The burnt chef project, Alcohol Change UK and The Mental Health foundation.Some of my links are:BUSINESS DIRECTORY WEBSITEhttp://www.rfmtbusinessdirectory.com/LINKTREEhttps://linktr.ee/RfmtRECIPES FROM MY TRAVELShttps://www.facebook.com/RECIPESFROMMYTRAVELS/COMPLETELY CORNWALLhttps://www.facebook.com/completelycornwall/RFMTBUSINESSDIRECTORYhttps://www.facebook.com/Rfmtbusinessdirectory
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Comments (2)

nicolehooper
nicolehooper @nicolehooper
May 27, 2020 08:34
The crackling on the pork 😋
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