Prep time:
Cooking time: 2 hours 45 minutes
Total time:
Serves: 6
1.5kg Piece of Belly Pork
2tsp Five Spice Powder
1tsp Black Peppercorns, crushed
4tbsp Local Honey
1tbsp Maldon Salt
2 Bramley Apples, peeled, cored and sliced
3tbsp Apple Vinegar
750g Sweet Potatoes, peeled and cubed
150ml Local Cider
Locally produced pork is an ideal meat for early spring, as its lighter flavour and texture goes so well with the last of the winter’s vegetables – I serve it with braised spring cabbage and, as here, caramelised sweet potatoes. And despite its trendy new image as the chefs’ favourite, belly remains a well-priced choice and a talking point, as not everyone has tried it yet. If you can’t find belly, try pork shoulder cooked the same method
Local food tip: Look out for rare breed pork to get the best flavour for this dish. I got my belly pork from Farmer Palmer who raise their own traditional breed pigs locally in Kent. They sell through farmers’ markets and a few local butchers – see their web site.
- words: Mary Gwyn
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