Honey-Roast Belly Pork with Black Pudding
Now we're cooking in the big leagues. Not a dish for the novices, nor one for those of you looking for a quick telly dinner, but this meaty spectacle is bound rouse anyone with a passion for rich, textured dishes. Oozing with a combination of the most commanding, full flavours, this medieval-inspired dish is a perfect Winter warmer. Just set aside a day or so to prep and make this; your patience will be rewarded!
Ingredients (Serves 2):
- 2 Medium pork bellies
- 100g Black pudding
-6 Carrots
- 2 Parsnips
- 1 Butternut squash
- 20g Curly kale
- 2 Small onions
- 2 Cloves of garlic
- 4 tbsp Olive oil
- 2 tsp Ground cinnamon
- 1 tsp Rosemary
- 1 tsp Allspice
- 2 tbsp Ethically-sourced honey
- Salt and pepper (for seasoning)
Cooking Instructions:
1. Using pestle and mortar mix 2 tbsp olive oil, 1 tsp of cinnamon, 1 tsp of rosemary, and 1 tsp of allspice into a rub.
2. Take pork belly and make diagonal cuts in the fat, roughly 1cm apart, avoiding cutting through flesh.
3. Coat skin of pork belly in rub and 1tbsp of honey, before adding salt and pepper to season. Leave to marinate for at least 30 minutes.
4. Place in oven on 430F (220C) for 20 minutes. Then, turn down to 280F (140C), and slow cook for 3-4 hours.
5. Peel butternut squash, carrots and parsnips. Cut butternut squash into thin slices. Quarter carrots, before cutting parsnips into similar size. Parboil.
6. Drizzle 1 tbsp of honey and 1tbsp of olive oil over squash, carrots and parsnips, and season with salt and pepper.
7. Roast vegetables for 40-45 minutes on 280F.
8. Peel and dice onions, before setting aside in bowl.
9. Thinly slice garlic cloves and add to bowl with onion. Add 1tbsp olive oil and mix in.
10. Slice black pudding into six pieces. Add to bowl of onion and garlic, before rolling into two balls.
11. Lightly fry balls to seal, before oven-cooking for 12-14 minutes.
12. Add 100ml water and salt to a pan, and boil 20g curly kale for 10 minutes.
13. Check pork bellies are cooked through, before serving up with roast vegetables, black pudding balls, and kale.
Recipe Profile:
- Balanced meal ✓
- 1 of your 5-a-day ✓
- High protein ✓
- Source of iron and potassium ✓
Contributor: Will Tresidder, Sheffield Hallam University, Building Surveying
"I don't know what to say about this dish really, but you just have to try it to believe it. The flavours and textures are just unreal. It's a crowd pleaser, and even if that crowd happens to be of just yourself then you're onto a winner."