Pannage Pork Belly with New Forest Cider

Did you know: Pannage season occurs during autumn, when the acorns, chestnuts and beechmast fall onto the forest floor. Pannage pigs run around the forest hoovering up all the fallen nuts and berries, resulting in a far leaner and much darker pork with a distinguishable nutty flavouring.

Serves 4 to 6 people

You’ll need:

for the pork belly

• Bay leaves
• Tablespoon sea salt
• Tablespoon coriander seed
• 2   star anise
• Tablespoon black peppercorns
• Large onion (peeled and cut into 6 pieces)
• Apples (cut into 6 pieces)
• Bulbs of garlic (crushed)
• 500ml apple juice
• 500ml dry cider
• 20 kg piece pork belly, (boneless and scored)

for the creamy mash

• 1½ kg floury potatoes, King Edward or Maris Piper, cut into even pieces
• 125ml semi-skimmed milk
• 125g butter cut small
• 125 ml Double Cream

for the carrot swipe

• 500g large carrots pealed and cut up
• 125ml milk
• 50g butter
• Seasoning

some greens

• select your favourite

Method:

1. Preheat the oven 180°C/425°F/gas 8.
2. Place ingredients 1-8 in a roasting tray and layer the pork on top.
3. Pour the cider and apple juice around the pork, until half the pork is covered. Place in the oven for 45 minutes.
4. Then lower the temperature to 150°C/300°F/gas 2 and cook the pork for a further 2 to 3 hours – after 3 hours, the meat should be soft and easy to carve.
5. While the pork is cooking, prepare the potatoes and carrots. Peel the potatoes and cut into even chunks. After, peel and slice the carrots into even bite size pieces.
6. Bring a large saucepan of water to the boil. Add the potatoes and boil for about 15 mins or until tender.
7. Add the carrots and milk to a small pan. If the carrots are not completely covered, add some water to ensure they are covered by about 1 inch.
8. Cook until the carrots are soft.
9. Take the roasting tray out of the oven and drain the pork. Set aside and keep warm.
10. Drain the cooking stock into a jug, let it settle and pour out any excess fat.
11. Place the stock in a pan, once boiling point is met, reduce to make the sauce. Keep tasting to ensure it doesn’t get too strong or salty.
12. Cut the pork into 4 or 6 even pieces and place on a tray. Put back into the oven for 10- 12 minutes on 150°C/300°F/gas 2 to crisp up the skin.
13. Transfer the potatoes to a colander and drain well.
14. Return to the pan and set over a very low heat for 2 mins to dry completely.
15. Meanwhile dry the carrots in a colander, but be sure to set aside the milk.
16. Afterwards, carefully cut up your greens and add to a pan of boiling water. Leave until they are tender and soft.
17. Once the potatoes are dry, mash them using an electric hand whisk or potato masher.
18. Pour the milk and butter over the mashed potatoes, and mix in with a wooden spoon until they are smooth and creamy.
19. Season with pepper and a pinch of salt.
20. Place the carrots into a blender or food processor and puree. Add the butter and a splash of the milk and continue pureeing until the carrots are smooth like thick double cream.
21. To serve place the mash on the plate, the swipe, down one side and the pork on the other side and finish with your favourite greens and sauce in a jug on the side.

Step-by-step guide by David Whiffen, Bartley Lodge Head Chef