Maple and cider pork belly with scratching chips
SERVES 12
Start 1 day before serving
300 ml dry cider 1 cinnamon stick,
bashed
3 allspice berries,
bashed
6 whole cloves,
bashed
2 sprigs fresh sage 800g boneless pork belly fillet, skin removed and reserved
4 tbsp tomato ketchup 2 tbsp maple syrup 1 tbsp Worcestershire
sauce
250 ml chicken stock 250 ml apple juice a few small sage leaves, to garnish (optional)
For the mash
500g potatoes 5 garlic cloves,
peeled
25g butter
2 tbsp milk
The day before, preheat the oven to 160C/140C F/Gas 3. Pour half the cider into a roasting tin and add the spices, sage and pork belly minus the skin. Cover the tin tightly with foil and roast for 3 hours until very tender. Remove from the oven and pour all the pan juices into a bowl, then set aside and allow to cool before transferring to
the fridge. Transfer the cooked pork to a shallow tray and put a second tray on top, then put a heavy weight on the top tray to press the pork as it cools. Transfer to the fridge.
Combine the remaining cider, tomato ketchup, maple syrup, Worcestershire sauce and some salt in a small pan and bring to the boil. Boil for 5 minutes until thick and syrup-like, then leave to cool and keep in the fridge until needed.
The next day, make the crackling. Preheat the oven to 200C/180C F/Gas 6. Thoroughly dry the pork skin with a cloth and cut into 0.5cm strips, then put on a wire rack set in a roasting tin, sprinkle with salt and roast for around 40 minutes, turning halfway through until really crispy and golden. Remove from the oven and allow to cool, but leave the oven on.
Cut the cooked pork into 24 slices or bite-size cubes and toss with the tomato glaze mixture until evenly coated. Place in a roasting tin lined with baking paper and roast for around 30-40 minutes until crisp and golden.
Meanwhile, make the mash. Cook the potatoes and garlic together in a pan of boiling water for 15 minutes until very tender. Drain well and pass the garlic and potatoes through a potato ricer back into the pan. Beat in the butter and milk with salt and pepper and keep warm.
Scrape the fat from the top of the pork juices, then put the juices in a pan with the stock and apple juice and season with salt and pepper. Bring to the boil and simmer until reduced to approx. 250ml. Keep warm.
To serve, spoon a little mash on to warmed plates, top each with 2 pork slices or cubes and some crackling. Pour the gravy over and garnish with sage leaves, if using.