Belly Pork with braised cabbage and creamy mashed potato

Belly Pork with creamy mashed potatoes and braised cabbage

The cooked belly pork

Costs - Approx £2.70p per person
Serves - 2 people

Ingredients:

For the belly pork:

• 1 KG of Belly Pork
• 2 TSP of salt
• 4 TBLSP of oil
• 2 TSP of course ground black pepper

For the potatoes

• 400g Potatoes
• 2 TBLSP Butter
• 50ml of Milk
• Salt and pepper to taste

For the braised cabbage:

• 150g Cabbage
• 1 TBLSP butter
• 1 TBLSP of water
• Salt and pepper

Method for the belly pork:

• Turn your oven onto full heat for 30 minutes before putting the meat in the oven
• If the butcher has not scored the pork rind, take a sharp knife and score the top of the rind.
• Remove moisture from pork rind by dabbing with kitchen paper towel.
• Mix salt and oil and rub all over pork belly, including the rind.
• Place pork, rind side up, on the grill rack
• Sprinkle the ground black pepper onto the rind, and rub into the rind
• Take some kitchen foil and pack it around the meat, but leave the rind exposed
• Place the pork belly in the oven and turn down the oven to 145 Degree C and roast for 5 hours - Do not baste the rind during cook

Method for the braised cabbage:

• Cut cabbage in quarters, cut out and discard the hard stems, and chop cabbage into bite-size pieces.
• Melt butter in a large frying pan over a medium-high heat. Add cabbage, sprinkle with salt, and add the water. Stir to combine, cover, reduce heat to medium-low, and cook until cabbage is very tender and liquid is absorbed, about 10 mins
• Season to taste with salt and pepper to taste

Method for the potato:

• Boil potatoes until soft
• heat gently the butter and milk
• Add the melted butter and milk to the potatoes
• Mash well and add salt and pepper to taste

Assemble the meal and enjoy!

The cut of belly pork with the rind scored

The belly pork prepared with the oil, salt and course ground black pepper

The cooked belly pork