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Pork belly with chutney
- Prep time:
- 10 mins
- Cook time:
- 3 hrs, plus 30 minutes resting
- Serves:
- 4
Peppery watercress and tart gooseberries are perfectly matched with melt-in-the-mouth pork in Matt Tebbutt’s weekend main course
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Tips and suggestions
- Cooks Tips...
- Cairn o’Mhor Gooseberry wine is available from www.highspririts.co.uk
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Ingredients
- 1 wedge (about 2kg) pork belly
- 1 large Lemon, juice only
- 1 large bunch Watercress, to serve
Gooseberry chutney
- 2 large handfuls fresh Gooseberries
- 100ml white wine or Cider vinegar
- 200g caster sugar, (or more, to taste)
- 1 tbsp chopped fresh Rosemary
- 150ml gooseberry wine (see Cook’s note below), or medium to sweet White wine
- 2 tbsp Mustard seeds, freshly toasted
Method
1. For the gooseberry chutney: put all the ingredients into a saucepan and simmer until the gooseberries break down and the chutney starts to thicken. It should be thick enough to hold its own weight.2. Season to taste with salt and freshly ground black pepper and add more caster sugar to correct the tartness, if necessary. Transfer to a serving bowl and set aside.
3. Preheat the oven to 220C/gas 7.
4. Season the pork with salt and roast on a rack over a water bath for about 30 minutes to start the crackling off. (The water prevents the oven from filling with smoke from the dripping fat).
5. Reduce the oven temperature to 160C/gas 3, and roast slowly for 1 hour.
6. Squeeze the lemon juice over the pork skin and continue to roast for a further 1 hour (2 hours in all). The lemon acid will help to crisp up the skin.
7. Remove the pork from the oven and allow to rest for 30 minutes.
8. The meat should be meltingly tender. If the skin is still not crispy enough, try blistering under a hot grill or cook the pork for a further 2 minutes in a very hot oven.
9. To serve, slice the pork belly thickly and accompany with the gooseberry chutney and some fresh water cress.
Comments & Ratings
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Latest Comment
I like cooking belly prok slowly like this, it makes it extremely tender and very tasty. However, I couldn't get the fat to crisp using the lemon juice which was a bit disappointing
i've rated matt recipe a 5 because i love the fact he made it look so easy that any body could try this at home, i thought the gooseberry chutney was great especially as they are in season and now i've got some thing different to do with them apart from gooseberry crumble. i recently visited matt's restaurant in Nantyderry and had a great night, food was fantastic and matt was also kind enough to have his photo taken with me.