Ingredients Jump to Instructions ↓

  1. 3 pork belly rashers

  2. olive oil

  3. 1 star anise

  4. cumin

  5. 2 medium potatoes, peeled and chopped

  6. splash milk

  7. 2 knobs butter

  8. seasoning

  9. 2 spring onions, finely chopped

  10. 1 egg beaten

  11. 2 red apples ( 1 peeled and diced & 1 cored and sliced)

  12. pinch celery salt

  13. 1 small clove garlic, crushed

  14. breadcrumbs

  15. 1/2 to 3/4 glass red wine

  16. 1 heaped tabs bisto

  17. 1 dried bay leaf

  18. 1 rasher streaky bacon

  19. good handful thinly sliced savoy cabbage

Instructions Jump to Ingredients ↑

  1. Begin by pre-heating the oven to 200 degrees. Spray or wipe a little oil onto a baking tray. Rub seasoning and cumin into the pork belly slices and place onto the baking tray. Place the star anise on top and bake for approx 1 hour. Reduce the heat to 170 degrees, add the potato cakes and bacon rasher to the baking tray if using and cook for a further 20 minutes.

  2. Meanwhile, prepare the mash, apple sauce, fritters and gravy. Make the mash as normal and be sure to add plenty of seasoning then add the spring onion. Mix well. Spread the mash onto a chopping board and using a large scone cutter, cut out 4 mash circles (see pic for approx thickness). Set aside until baking as above, brushing tops with beaten egg before putting into the oven. (Reserve the beaten egg)

  3. To make the apple sauce : in a saucepan add the diced apple, a knob butter, a little oil, celery salt (optional) garlic and splash of water. Cook over low heat until the apple has mushed down and you have a smooth sauce.

  4. To make the apple fritters. Dip the apple slices into the reserved beaten egg, shake off excess then press into breadcrumbs. Chill until needed. Heat a saucepan with some oil and deep/shallow fry the apple fritters until golden.

  5. Prepare the cabbage : in a saucepan melt a little butter over low heat. Add the cabbage and a good splash water. Wilt down with the lid on until cooked (about 5 mins). Can be made ahead and re-heated in microwave if desired.

  6. In a separate saucepan, heat the wine, bisto (already mixed with water), seasoning, knob butter and bay leaf. Remove baking tray from oven. Assemble dish with 2-3 pork belly slices in middle of plate. Take 1 potato cake, dollop with cabbage and top with another potato cake. Dollop some apple sauce on the plate and top with 2 apple fritters and a bacon slice garnish if using. If there are any meat juices from baking, add to the gravy and drizzle the gravy over the plate.

  7. Make ahead The potato cakes, cabbage, apple sauce and gravy can easily be made ahead and re-heated making it easy for a dinner party.


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