Why not surprise your Mammy this Mother’s Day and take on the responsibility of the Mother’s Day Feast?! Not only will you give her a day off you will also get those extra brownie points. Those with other siblings know what I am on about, right?!
This tasty and alternative recipe from Andrew Rudd will surely guarantee you those points that will keep giving and giving. ” Oh Mary, do you remember when you did that Pork Belly for Mother’s Day, that was something else. Wait until I tell your aunt.”. Make sure to let us know how you get on giving this a go; tweet us your pictures or tag us on Instagram with your #MammyDinner.
A word from Andrew Rudd
‘Having grown up on a pig farm in the 1970′s, we always had a pork on the menu. Mum was always very creative, considering that there are only so many ways to cook pork. We certainly didn’t have the influences that travel and television offer us now. Somehow, Mum always managed to “think outside the box” and she experimented with flavour and texture. She had a wonderful recipe for slow roast belly of pork. This is my interpretation of her recipe.’
Slow Cooked Spiced Pork Belly and Caramelised Apples
Slow Cooked Spiced Pork Belly and Caramelised Apples
This is a great dish to serve on a large serving platter to share, allowing your guests to break off chunks of belly, or you can shred the flesh. You can also serve this as a starter in 6cm square cubes or larger, if desired. This recipe shows you how to serve the pork belly as a starter, served with caramelised apples and a spiced jus. prep: 10 minutes ✦ marinate: overnight ✦ cook: 5 hours ✦serves: 10 (as a starter)
for the marinade
3 tbsp Chinese 5 spice powder for the pork
3kg boneless belly of pork
12 garlic cloves, peeled
3 tsp cloves
3 tsp all spice berries
2 medium onions, peeled and quartered
4 baby new potatoes
4 carrots, peeled and quartered
3 tbsp tamarind paste (blitz this in a food processor)
4 tsp chipotle purée
5 tbsp soy sauce
6 tbsp balsamic vinegar
8 tbsp demerara sugar
5 chipotle chillies, dried or fresh
2 litres beef stock
for the caramelised apples
2 Bramley apples, peeled and cored
50g butter
2 tbsp caster sugar
juice and zest of 1 lemon
1 tbsp Cointreau or any sweet liqueur
Instructions
To marinate the pork, massage the 5 spice powder into the skin on both sides of the pork belly. Place in an airtight container and refrigerate overnight. Place the marinated pork in a large heat-proof casserole pot. Add all the remaining ingredients. Cook over a high heat on the hob for 25 minutes, and then reduce the heat to medium and leave to bubble away gently for 35 minutes, covered.
Preheat the oven to 120°C fan/140°C/gas mark 1. Place the casserole pot in the preheated oven, and leave to slow cook for 4 hours. Remove from oven and drain the pork, retaining the cooking liquid and vegetables for later. Place the pork on a baking tray. Cover with tin foil and using something heavy, such as a cookery book or heavy saucepan, compress the cooked pork belly. Allow to cool and then refrigerate for 3–4 hours, or overnight for the best results.
Strain the hot cooking liquid/stock from the pork into a smaller saucepan. Discard the vegetables. Bring the stock to the boil over a high heat, and then reduce to medium and allow to simmer until the liquid has reduced by 40–50 per cent. The liquid, or jus, should now be syrupy in consistency.
Remove the pork from the fridge and remove the skin with a sharp knife. Do not remove too much of the fat as this has incredible flavour. Cut the meat into 5cm cubes or 200g portions, ready for serving. You can serve this hot or cold. If serving hot, place in a preheated oven (200°C fan/220°C/gas mark 7) for 15 minutes. Keep warm until ready to serve.
For the caramelised apples, cut the peeled and cored apples into large segments. Place the butter in a shallow frying pan. Add the apples, sugar and lemon zest and juice. Lightly fry for 1 minute. Add the liqueur. Continue cooking for a further 1–2 minutes. Remove from the heat.
On a dinner plate, place one tablespoon of chilli jam (or similar) in the middle of the plate. With the back of the spoon, smear the chilli jam from left to right. Gently place the cube of pork belly in the middle of the plate and carefully drizzle 2 tablespoons of the jus over the dish. Serve immediately with the caramelised apples.
Alternatively, place the pork belly on a large serving platter with baby new potatoes, and roasted root vegetables. Garnish with the caramelised apples and serve the hot jus in a jug.
The recipe is from Andrew’s newly published book ‘Entertaining with Andrew Rudd’ and is available to buy on his website www.medley.ie.
Check out some of our last minute Mother’s Day gift ideas here. It’s as easy as Click > Print > Gift!