Belly Pork with Celeriac Mash, Black Pudding, Cider Gravy & Rosebud Bramley Apple & Liquorice Jam - Deliciously Yorkshire

Name: Belly Pork with Celeriac Mash, Black Pudding, Cider Gravy & Rosebud Bramley Apple & Liquorice Jam - Deliciously Yorkshire
Ingredients: 2 wide slices of belly pork (tail end) 250g each (Skin scored into a 1cm chequered pattern); Belly pork off cuts (Ask your butcher for a few small pieces for stock); Olive Oil; For the jus: 2 Roughly Diced Carrots; 1 Roughly Diced Onion; 600ml Dry Cider; 1 Knorr Chicken Stock Pot; 100ml Water; 200g Black Pudding – cut into 4cm x 2cm rectangles; For the mash: 250g Potatoes – peeled and quartered; 200g Celeriac – peeled and grated; 50g Unsalted butter; Sea Salt; Freshly Ground Pepper; 1 jar of Bramley Apple & Liquorice Jam

deliciouslyorkshire.co.uk

Belly pork is always a firm favourite on the Sunday lunch table but how about giving it a seasonal and very Yorkshire twist by serving it with a generous dollop

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Ingredients

2 wide slices of belly pork (tail end) 250g each (Skin scored into a 1cm chequered pattern)
Belly pork off cuts (Ask your butcher for a few small pieces for stock)
Olive Oil
For the jus: 2 Roughly Diced Carrots
1 Roughly Diced Onion
600ml Dry Cider
1 Knorr Chicken Stock Pot
100ml Water
200g Black Pudding – cut into 4cm x 2cm rectangles
For the mash: 250g Potatoes – peeled and quartered
200g Celeriac – peeled and grated
50g Unsalted butter
Sea Salt
Freshly Ground Pepper
1 jar of Bramley Apple & Liquorice Jam