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



  1. Place the pork belly in a roasting tray and cover with the cider, season with salt and pepper and cover with tin foil.
    Roast in the oven for 2 hours at 150°C.
  2. For the dauphinoise potatoes, thinly slice the peeled potatoes, place in a mixing bowl and season with salt and pepper, add the thyme and mix well. Pour over the double cream.
  3. Line a roasting tray with baking paper and pour the potato mix in. Level it out and cover with more baking paper and then tin foil. Roast for about 1 hour at 180°C. To check that the potatoes are cooked place a knife in the middle and, if soft, they are done. Remove the foil and brown off the top for 10 mins.
  4. For the apple purée, peel the apple and chop into chunks and place in a saucepan with a little sugar and a bit of water. Cook until soft and then blend until smooth.
  5. Cook the Tenderstem to your taste in boiling salted water.
    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.

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

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