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The latest recipes from some of the top chefs in the North West and North Wales.
Preparation time: 20 mins
Cooking time: At least 2 hours, then 30 mins more
Serves: 4 people
Ingredients:
2kg of British belly pork, boned with skin on (ask your butcher - avoid
the supermarket!).
2 white onions.
Butter.
Small pot of
double cream.
Salt.
Bag of rocket.
Potatoes for mashing.
Method:
Peel and slice the onions into an ovenproof dish big enough for your slab of belly pork.
Add a cup of water.
Dry the skin of the pork with kitchen paper and rub in plenty of salt.
Place the pork on the onions, then put the dish into a moderate to low oven - (an Aga, ideally) for approximately two hours.
Leave for an hour longer and the dish tastes even better!
Remove from the oven and put the pork on a cutting board.
Cut into square portions. The onions will now be soft, sweet and slightly brown.
Put them in a pan and bring to the boil. Add the cream and a knob of butter to thicken. Season with black pepper and a touch of salt to make a delicious creamy sauce. Half an hour before you're ready to eat, put the pork squares back in a slightly hotter oven to cook the meat further and to make the crackling crisp.
While this is cooking, prepare some mashed potatoes with butter and milk and add the rocket to give it some extra zing.
Spoon the mashed potatoes on to the plate, then place the pork and creamy onions on top.
Dusty Miller, Cholmondeley Road, Wrenbury, Nantwich CW5 8HG Tel: 01270 780 537
Published in Chester Issue 5 (Autumn / Winter 06/07)
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