Deliciously melting cubes of pork belly are served over creamy mash with sage and red onion. Topped with sharp Bramley apple sauce and served over crisp green salad this is the light, summery version of classic winter comfort food. You need to prepare the belly pork ahead of time for the perfect melting texture that makes this dish so special.
Preheat the oven to 150C.
Place the pork in a roasting dish with one of the onions and 6 sage leaves, or 1 tsp of dried sage.
Cover with foil and cook for about 1hr and a half. It does not need to be tender as the next stage takes care of that.
Once cooked, remove the pork from the oven and set aside to cool completely.
To make the apple sauce, add the sliced apples to a saucepan with sugar to taste and a few tablespoons of water. Cook gently until the apple falls apart to mush.
When you are ready to cook the dish, put the potatoes on to boil for mash.
Thinly slice the remaining onion and fry with a pinch of salt and 1 tsp chopped sage until crisp and golden.
Chop the cold pork into cubes of roughly 1 inch. Pour any juices from the roasting pan into a small pan to heat.
Arrange crisp green salad leaves such as rocket onto serving plates.
When the potatoes are ready, mash with the butter, milk, and onions.
Heat a large frying pan to really high heat and add enough cubes of pork so that each has a few inches space around it. Cook on all sides until well browned.
Place a portion of mash in the centre of each plate, top with pork cubes, apple sauce and a drizzle of heated juices from the pork joint.
Serve whilst piping hot and cry tears of joy over the texture of that pork.
Ingredients
Directions
Preheat the oven to 150C.
Place the pork in a roasting dish with one of the onions and 6 sage leaves, or 1 tsp of dried sage.
Cover with foil and cook for about 1hr and a half. It does not need to be tender as the next stage takes care of that.
Once cooked, remove the pork from the oven and set aside to cool completely.
To make the apple sauce, add the sliced apples to a saucepan with sugar to taste and a few tablespoons of water. Cook gently until the apple falls apart to mush.
When you are ready to cook the dish, put the potatoes on to boil for mash.
Thinly slice the remaining onion and fry with a pinch of salt and 1 tsp chopped sage until crisp and golden.
Chop the cold pork into cubes of roughly 1 inch. Pour any juices from the roasting pan into a small pan to heat.
Arrange crisp green salad leaves such as rocket onto serving plates.
When the potatoes are ready, mash with the butter, milk, and onions.
Heat a large frying pan to really high heat and add enough cubes of pork so that each has a few inches space around it. Cook on all sides until well browned.
Place a portion of mash in the centre of each plate, top with pork cubes, apple sauce and a drizzle of heated juices from the pork joint.
Serve whilst piping hot and cry tears of joy over the texture of that pork.
