Roast Pork Belly With Colcannon
|Coarse grain mustard||3 Tablespoon|
|Pork belly||1 1⁄2 Kilogram, on the bone, skin scored|
|Fresh chicken stock||300 Milliliter (Use Cube Or Concentrate And Make Up To 300 Milliliter)|
|Floury potatoes||1 Kilogram|
|Unsalted butter||50 Gram|
|Spring cabbage||500 Gram, washed and finely sliced|
|Spring onions||6 , finely chopped|
|Double cream||4 Tablespoon|
Heat the oven to 190C/fan 170C/gas 5.
Mix the honey, mustard and cloves with 400ml warm water, adding a good pinch each of salt and pepper.
Put the pork into a small roasting tray and pour the honey mixture all over, rubbing it into the skin.
Break up the cinnamon sticks and scatter around the pork.
Cover the tray with foil and roast for 2 1/2 hours.
About 20 minutes before the end, remove the foil, pour any pan juices into a saucepan and raise the oven temperature to 220C/fan 200C/gas 7 to crisp up the skin (it won't crackle completely).
Meanwhile, boil and mash the potatoes.
To make the colcannon, melt the butter in a pan, add the cabbage and cook gently till soft.
Mix in the spring onions and mashed potato, then beat in the cream.
Heat through and season with salt and pepper.
Take the pork out of the roasting tray and allow to rest for at least 10 minutes before carving.
Boil the pan juices and stock until reduced by 2/3.
Season if it needs it.
Carve the pork and serve with the gravy and colcannon.