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.
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