Twice-cooked pork belly with cider sauce
This tender, twice-cooked pork has a delectable apple cider sauce and a scattering of fennel seeds and bay leaves. Serve with sweet carrot and onion purée
Crackling potato cake
Serves 6
More effort
Prep:
Cook:
Transform the humble potato cake into something dinner party perfect with layered potato and crispy pork skin for extra crunch - a good budget choice
Skip to ingredients
- 1.2kg Maris Piper potatoes
- 50g buttermelted
- pork skin(from the pork belly, see recipe in 'Goes well with', right)
Nutrition: per serving
- kcal429
- fat26g
- saturates11g
- carbs37g
- sugars2g
- fibre4g
- protein9g
- salt0.2g
Method
step 1
Heat oven to 220C/200C fan/gas 8. Cut a circle of baking parchment to fit the base of a 20-23cm ovenproof frying pan. Using a mandolin or sharp knife, slice the potatoes as thinly as possible. Pour a little of the butter over the parchment on the base and neatly overlap slices of the potato on the first layer. Then pile on one-third of the remaining potatoes, season, drizzle with a little butter and repeat until all the potatoes are used.
step 2
Put the pork skin, skin-side up, on top of the potatoes and roast everything for 1 hr 30 mins until the crackling is crispy and the potatoes are really crisp and golden. Set the crackling aside, turn the potatoes out onto a tray or board and serve the crackling on top.
