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Roast pork belly with leek mash

Roast pork belly with leek mash

Roast pork belly with leek mash

For the pork:
800g - 1kg pork belly
Salt to season
1 carrot, roughly chopped
1 leek, roughly chopped
1 stalk of celery, roughly chopped
6 cloves of garlic
10 peppercorns
3 cups chicken stock
2T whole grain mustard

For the mash
4T extra virgin olive oil
300g leeks, roughly chopped and washed
1kg frozen, prepared mashed potato
Salt and freshly ground black pepper to taste

Serve with: Steamed greens
Preheat the oven to 180C. Score the fat of the pork belly before rubbing some salt into it. Place the pork belly in a roasting tin along with the veggies and peppercorns. Ensure the scored skin side is facing up.
Pour in enough water to come up the sides of the pork but doesn’t cover the skin. If you don’t have enough stock simply top up with water. Place the dish in the oven to slowly cook for about 45 minutes to an hour or until the skin is golden and crisp.
Remove the belly from the roasting tin and set aside to rest while you strain the stock. Discarding the veggies. Stir the whole grain mustard through the stock and set aside.

For the mash:
Heat the olive oil over a medium heat. Add the leeks and cook for about 10 minutes or until soft and translucent. Prepare the mash before stirring the leeks through. Season with salt and freshly ground black pepper to taste.
Carve the belly and serve with stock and mash

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