Pork belly is an incredibly delicious cut of meat which is also very cheap. I cooked this entire dinner for £6. Well £6.13 actually, but you get my point.
As pork belly is quite fatty, you need to cook it slowly to render the fat down and achieve a crispy skin.
What you will need (serves 2)
- 500g pork belly
- 1 baking potato
- 1 tin of butter beans
- 4 garlic cloves (roasted with their skins on)
- 1 leek
- 1 onion
- 1 cinnamon stick
- 1 tablespoon of honey
- Handful of parsley
- Handful of rosemary
- Vegetable stock cube
- 300ml of good cider
Place the pork belly, onion, cinnamon, parsley, rosemary and vegetable stock cube into a large saucepan. Fill with cold water until the pork is covered.
Bring the mixture to the boil and then reduce the heat and cook on a low temperature for 90 minutes.
Remove the pork from the mixture and place a heavy baking tray or something equally heavy, on top. Chill in the fridge for at least two hours.
Retain about a third of the stock to use for the sauce later.
Preheat the oven to 220 degrees celcius.
Take the pork out of the fridge and cut into four.
Fry the pork skin side down in some butter for 3 minutes. Set aside.
Peel the potato and cut into cubes, toss in some olive oil.
Cut the leek into two and boil in a saucepan for a few minutes.
Using the leftover stock mixture, cook on a high heat until reduced by half. Add the cider and cook until reduced by two thirds. Set aside.
Brush the pork with honey, transfer to the oven and cook for about 12 minutes.
Roast the potato cubes in the oven for about 12 minutes or until golden and crispy.
While the pork and potato are in the oven, blitz the butter beans and garlic together with some olive oil. Heat through in a saucepan with some butter.
Finally, heat up the sauce and char the leeks in a frying pan.
Plate up and enjoy!