Crispy Pork Belly, Apples and Mustard Mash
My crispy pork belly with Calvados apples, seeded mustard mash, and apple cider gravy. Overnight dry-brined, slow-roasted, then finished in rendered pork fat for proper puffed crackling.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.andy-cooks.com.
Cooking tools:
- Chef's knife
- Cutting board
- Roasting rack
- Roasting pan
- Mixing bowl
- Saucepan
- Potato ricer
- Potato masher
- Colander
- Fine-mesh sieve
- Blender
- Coffee filter
- Cheesecloth
- Skillet
- Paper towel
- Fork
- Stove
- Oven
- Refrigerator
Ingredients
- 1.25kg pork belly
- sea salt, to season
- 1 tbsp finely chopped sage leaves
- freshly ground black pepper
- 3 tbsp olive oil
- 1 fennel bulb, finely shaved
- 1 green apple, peeled, julienned
- ½ cup flat leaf parsley leaves
- juice of 2 lemons
- 1kg brushed potatoes, peeled and halved (or any mashing potatoes)
- 85g butter, diced and chilled
- 80-125ml (⅓ - ½ cup) milk
- 2 tbsp seeded mustard
- 1 tbsp olive oil
- 2 shallots, finely sliced
- 2 cloves garlic, crushed
- 7 sprigs thyme
- 375ml dry apple cider
- 300ml chicken stock
- 1 bunch flat leaf parsley, leaves picked
- 160ml (⅔ cup) extra virgin olive oil
- 3 green apples, peeled and cored
- 20g butter
- 3 sprigs sage
- 2 tbsp Calvados
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