‘This succulent slow cooked pork dish is best made using traditional Gloucestershire ingredients,’ says Blaine Reed of the Tudor Farmhouse in the Forest of Dean.
1. Seal the pork belly in a large pan over a high heat until golden brown, season, then place in a casserole dish.
2. Add the vegetables to the pan and brown quickly, place in the casserole dish over the pork.
3. Put the tomato puree in the pan and cook quickly for 2 minutes, then deglaze the pan with chicken stock or water and bring to the boil. Pour over the pork until just covered, add herbs and cover with a lid. Cook on a low heat of 130°c/ gas 2 for about 4 hours and allow to cool in the liquor.
4. Remove the pork from the casserole, remove the string, wrap tightly in clingfilm and refrigerate overnight.
5. To make the carrot puree: sweat the carrots and garlic in butter, add the water, salt and pepper, and cover. Steam on a low heat until soft. Add cream and boil for 2 minutes. Puree in a liquidiser until smooth.
6. Put the poached apple ingredients into a saucepan and bring to the boil, then take off the heat. Cover and put aside.
7. Pass the pork stock through a sieve and skim off any fat. Place the cider, apple juice and honey in a saucepan, reduce by two thirds and add the pork stock. Reduce again by two thirds and check the seasoning.
8. Slice the belly pork into 1 inch thick rounds, then pan fry on both sides until golden and heated through. Garnish with warmed apples, carrot puree and any other vegetables you like. Add a splash of cider to the jus before serving.
The Tudor Farmhouse Hotel and Restaurant, Clearwell, Royal Forest Of Dean, Gloucestershire, GL16 8JS.
Tel. 01594 833046.