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Honey-glazed pork belly with apple and mustard mash

James Tanner from Food Uncut
Sweet notes of honey and apple cut through the rich meaty flavour of James Tanner's delicious pork dish

Honey-glazed pork belly with apple and mustard mash

Method

1. Preheat oven to 200C/gas 6.

2. Put the pork belly in a deep roasting tray with the carrot, celery stalks, garlic, bay leaves and peppercorns. Pour over the white wine and chicken stock.

3. Cover with aluminium foil and braise for 2 hours 20 minutes, or until tender.

4. Remove the pork from the stock and drain on a wire rack, while keeping warm.

5. For the sauce, reduce the red wine by half in a small saucepan. Pour in the beef stock and cook until reduced by half again; keep warm.

6. To make the mash, peel and quarter the potatoes, and cook in a large pan of boiling, salted water until tender - about 15-20 minutes.

7. Meanwhile, peel, core and chunk the apple. Heat a teaspoon of the butter in a small saucepan, tip in the apple and cook to a puree.

8. Carve the pork belly into 3.5cm slices. Pour a ladleful of the cooking juices and the honey into a small saucepan. Bring to a simmer and reduce, before glazing the pork belly slices with the reduced honey syrup.

9. Drain the potatoes and mash with a potato masher or ricer. Combine the potato with the apple puree, mustard and remaining butter; season to taste.

10. To serve, gently warm the sauce and whisk in a knob of cold butter. Dollop the warm mustard mash on the plate and top with the glazed pork belly and a drizzle of the sauce.

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Serves: 4

Prep: 20 min
Cook: 2 hrs 30 min

Ingredients
1 x 800g pork belly
1 carrot
1 head Celery
1 garlic bulb
2 Bay leaves
6 peppercorns
375ml White wine
1.2 litres chicken stock
3 tbsp clear honey
salt and pepper