Kitchen Gar­den Cook

Country Life Every Week - - Contents -

Me­lanie John­son cooks goose­berry-stuffed rolled pork belly

In­gre­di­ents

1kg–1.5kg piece pork belly Sea salt 50g goose­ber­ries 4 sprigs thyme 1 sprig rose­mary

For the rel­ish

1 finely diced shal­lot 2tb­spn olive oil 350g goose­ber­ries 25g brown su­gar 30g white-wine vine­gar 1tspn sea salt 8 pep­per­corns

Method

Pre­heat your oven to 200˚C/400˚f/gas mark 6. Place the pork belly skin side up on a board and score gen­tly with a knife, tak­ing care not to cut all the way through to the meat. Sprin­kle with sea salt, rub­bing it into the skin, then turn the pork over and scat­ter with the goose­ber­ries, herbs and sea­son­ing. Care­fully roll it up and tie in three places to se­cure.

Cook in the hot oven for 30 min­utes, be­fore low­er­ing the tem­per­a­ture to 170˚C/325˚f/gas mark 3 and roast­ing for a fur­ther 21∕2 hours. (If the crack­ling hasn’t crack­led enough, you can put it un­der the grill for five min­utes at the end.)

While the meat cooks, pre­pare the rel­ish. Fry the shal­lot in olive oil and sweat to soften but not brown—about 10 min­utes re­leases its full sweet­ness. Add the cleaned, topped and tailed goose­ber­ries, su­gar, vine­gar, salt and pep­per­corns, mix to­gether well and bring to a gen­tle sim­mer. Keep over the heat for about 20 min­utes, un­til the fruit be­gins to burst, then set aside.

Once the pork belly is done, al­low to rest be­fore serv­ing with the goose­berry rel­ish and a lightly dressed salad for a sum­mer twist on com­fort food.

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