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Pork and Irish Potatoes By Good Food Ireland

Free-range pork is slow roasted by Barry Liscombe of Harte’s Bar and Grill  and served with roasted potatoes. Pear chutney flavoured with spices, lemon and cider vinegar is perfect with this pork dish. Read this full Good Food Ireland recipe Pork Belly and irish Potatoes
Ingredients
  Pork belly with rind on 1 Kilogram
  Sea salt 1 Tablespoon
  Thyme 1 Bunch (100 gm)
  Garlic cloves 2 , crushed
  Carrots 2 , coarsely chopped
  Onions 2 , coarsely chopped
  Celery stalk 1 , coarsely chopped
  Cooking apple 1 , coarsely chopped
For the pear chutney
  Comice pears 4 , diced (ripe)
  Cooking apple 1 , diced
  Onion 1 , diced
  Brown sugar 150 Gram
  Cider vinegar 120 Milliliter
  Sultanas 3 Tablespoon
  Lemon 1⁄2
  Chopped ginger 1 Teaspoon
  Clove 1
For the potatoes
  Maris piper/Rooster potatoes 1 Kilogram
  Duck fat 1 Tablespoon
  Fennel seeds 1 Teaspoon
  Chopped parsley 1 Teaspoon
  Salt and pepper To Taste
Directions

GETTING READY
1. Pre-heat your oven to 160 degrees C.

MAKING
2. Place all the ingredients in a heavy based pan, bring to the boil and simmer for 45mins-1hour.
3. To prepare the pork belly, score the skin with a knife, taking care not to pierce the flesh, rub the sea salt generously on the flesh side and the skin.
4. Lay the vegetables in a large dish deep enough to hold the vegetables and the belly sitting on top.
5. Fill the tray half way up the sides with water, cover with tin foil or a lid and cook for 4-5hours. Checking halfway to top up the water.
6. While this is cooking, the belly should give way when poked the back of a wooden spoon. It should be nice and tender.
7. Carefully remove the belly, reserving the juices for stock for soups or sauces. And lay on parchment paper on a deep dish, lay another sheet on top of this and a second tray, weighing down the belly with tins of beans, this will give the belly a nice shape and for ease of cutting. Leave over night to set.

FINALIZING
8. Slice the pork belly into nice squares or rectangles, giving one per portion.
9. Heat a frying pan with a little oil and place the pork skin side down, fry untill crispy,
10. Turn and brown on the bottom, place on a sheet of tin foil in the oven at 200’c for 10-15mins until golden.
11. Heat another pan, add the butter and tbsp of oil, the fry the potatoes until golden brown, add the fennel seeds and season.

SERVING
12. Serve the belly with the potatoes and a good lashing of chutney, and garnish with broccoli enjoy!

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Irish
Course: 
Main Dish
Taste: 
Savory
Method: 
Braising
Ingredient: 
Pork Belly
Interest: 
Gourmet, Traditional
Restriction: 
High Fiber, High Protein
Preparation Time: 
20 Minutes
Cook Time: 
390 Minutes
Ready In: 
410 Minutes
Servings: 
6
Story
Read this full Good Food Ireland recipe Pork Belly and irish Potatoes
Subtitle: 
Pork Belly and Potatoes

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Nutrition Rank

Nutrition Facts

Serving size

Calories 669 Calories from Fat 205

% Daily Value*

Total Fat 23 g34.9%

Saturated Fat 7.5 g37.3%

Trans Fat 0 g

Cholesterol 106.6 mg35.5%

Sodium 140.2 mg5.8%

Total Carbohydrates 80 g26.8%

Dietary Fiber 5.8 g23.2%

Sugars 30.5 g

Protein 37 g74.3%

Vitamin A 0.2% Vitamin C 2.1%

Calcium 3.7% Iron 8.6%

*Based on a 2000 Calorie diet

Pork And Irish Potatoes By Good Food Ireland Recipe Video, Pork Belly And Potatoes