Prep time:
Cooking time: 2 hours
Total time:
Serves: 8
2kg Pork belly (bones removed, skin on)
4 Bramley apples
1 pack Tender stem
8 King Edward or Maris Piper potatoes, peeled
salt & pepper
caster sugar
1 bottle cider
1tbsp fresh thyme
200ml double cream
Find out more about booking a meal or stay at The Print House, and keep up to date with their full programme of weekly and seasonal events at theprinthousetenterden.com
Find out more about booking a meal or stay at The Print House, and keep up to date with their full programme of weekly and seasonal events at theprinthousetenterden.com
Roast in the oven for 2 hours at 150°C.
To serve: Place the apple purée in a line down the plate and add the dauphinoise to one side. Put the Tenderstem in front and place the pork belly on top and serve. You can make some crackling out of the cooked pork belly skin.
You may also like
Pot-roast chicken pot au feu
Pot au feu is a classic French dish literally translating to ‘pot in fire’. All the flavours of a well-bred free-range chicken mingle together with summer baby vegetables, herbs and white wine. The technique may be French and harking back...
Cured trout, crème fraîche & pickled kohlrabi, cucumber & dill
This easy starter is impressive in looks and taste; taking only minutes to prepare, it does need to be chilled overnight in the fridge and is a perfect light and summery dish to have ready to serve when your guests...
Gooseberry & elderflower fool
Gooseberries often lose out in the popularity contest to other soft seasonal fruit. These tart and firm little berries just need a little heat and sweetness to reveal their charms. Here Robin pairs the tasty fruit with the classic pairing...