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Slow-roasted pork belly with boulangère potatoes

A home-style Slow-roasted pork belly with boulangère potatoes made with Sea Salt, Water, and Caster Sugar. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 1 tbsp
• 1 tbsp
• 2 tbsp

Method (preview)

1. 1

   Boulangère potatoes are a lighter version of dauphinoise and a perfect foil for rich pork belly. Serve with homemade apple sauce and steamed vegetables.

2. 2

   For the pork belly, boil a kettle and pour the boiling water over the pork skin, discarding the water.

3. 3

   For the boulangère potatoes, mix the potato and onion slices together in a bowl and season, to taste, with salt and freshly ground black pepper.

4. 4

   Transfer the mixture to a large buttered ovenproof dish and pour over the stock.

5. 5

   Transfer the dish to a rack in the lower part of the oven.

6. 6

   Place the pork belly directly onto the shelf above the potatoes so that any fat from the pork belly drips onto the potatoes.

7. 7

   Roast for three hours, or until the pork belly and potatoes are tender and golden-brown.

8. 8

   For crisp pork crackling, remove the potatoes from the oven and heat the grill onto its highest setting.

9. 9

   Grill the pork belly for 10-15 minutes, or until the crackling is crisp.

10. 10

    Remove from the grill and set aside.

11. 11

    Meanwhile, for the apple sauce, place the apples and water into a lidded saucepan, cover the pan with the lid and heat over a medium heat for 3-4 minutes, or until the apples have broken down to a purée.

12. 12

    Stir in the butter and sugar, adding more sugar, if necessary, to taste.

13. 13

    To serve, carve the pork belly into thick slices and place onto four serving plates.

14. 14

    Spoon the boulangère potatoes alongside and top with a dollop of apple sauce.