Crispy pork belly

Demonstrated at the Brockenhurst College’s Eat’s ‘n’ Treats 2023, by The Drift’s Head Chef, Nigel Cole. Crispy pork belly, sweet potato mash, roasted baby carrots and broccoli, mustard sauce.

You’ll need:

• 200g pork belly (once braised and portioned)
• 200g sweet potato
• 50g baby carrots
• 50g broccoli
• 100ml double cream
• 50g butter
• 10g wholegrain mustard
• 1 litre apple juice

Method:

1. With the pork belly you can braise beforehand and cut to portions, so for the braise you will need one whole pork belly (without the ribs) and 1 litre of apple juice, place the pork belly in a large tray with the apple juice in the bottom, cover with parchment and tinfoil.
2. Braise in the oven for 3 hours at 150 degrees, once the belly is cooked remove the tin foil and drain any juices this can be used for your sauce later, leave the parchment on the belly then cover with another tray the same size and a heavy weight so the belly can press overnight, that way when you cut it every portion will be the same.
3. You can also pre blanch your broccoli and baby carrots before serving as well, blanch these both in boiling salted water for about 6-10 minutes each then refresh in ice water.
4. To make the sweet potato mash peel and dice the sweet potatoes into a pan with cold salted water bring to the boil and continue to boil until the potatoes are soft about 20 mins or so.
5. Once cooked you can mash with a hand masher or potato ricer if you have one, add a small cube of butter and some seasoning and your mash is good to go, this can then be stored in your fridge for up to 3 days.
6. When it comes to service, take your portion of pork belly and place skin side down in a smoking hot pan with a small amount of oil and cook for about 2 minutes, and then finish in the oven for 10 minutes.
7. In a small dish at the same time as your pork belly place your baby carrot and broccoli with some seasoning and a little oil and roast in the oven also.
8. At the same time as your belly and veg you can warm your mash and make the sauce, so for the sauce you want to use some of the cooking liquid from braising the belly, double cream and a teaspoon of English mustard, bring this to a simmer until it starts to thicken, once your belly and vegetables are out of the oven you are ready to plate however you like and enjoy!

Step-by-step guide by Nigel Cole, The Drift Head Chef.