RECIPE PORK RECIPES

Steps:

• 1. Preheat the oven to its highest temperature.
  2. Using a Stanley knife, score the skin down to the meat (try not to cut the meat), making the cuts very close together.
  3. Bash the fennel seeds and a good pinch of sea salt in a pestle and mortar to a powder.
  4. Tip the oil over the top of the scored skin, then sprinkle over the fennel mixture, and rub all over so that everything gets into the scores and down into the meat.
  5. Roughly chop the carrots and celery, then throw these into a roasting tray. Break the garlic bulb up into unpeeled cloves, peel and chop the onions into large wedges, then toss into the tray with the thyme sprigs.
  6. Put the seasoned pork belly on top of the vegetables in the tray, then roast for 10 to 15 minutes, or until the skin starts to bubble and turn golden brown.
  7. Reduce the oven temperature to 170°C/325°F/gas 3, and roast for 1 hour 30 minutes. When the time's up, carefully open the oven door and pour in three-quarters of the wine. Cook for 1 further hour.
  8. Remove the meat carefully from the oven and test to see if it pulls apart easily. If not, cook for a little longer. Allow the meat to rest while you make the gravy.
  9. Put the tray of roasted vegetables directly onto your hob over a medium heat add, add the flour, then stir together until thick. Cook for 1 minute then add in the remaining wine – if you sauce is too thick add a splash more wine or water.
  10. Using a potato masher, mash up the vegetables until you have a delicious thick-looking sauce. Cook for 2 to 3 minutes on a low heat, season to taste, then strain through a sieve into a jug.
  11. Remove the crackling from the top of the belly and break up into pieces, pull the pork belly apart, and serve with the jug of gravy on the side, and a selection of seasonal vegetables.

Steps:

• 1. Preheat the oven to 200°C/400°F/gas 6.
  2. Pick the mint leaves and put half into a food processor, popping the rest into a cup of cold water for later.
  3. Drain the beans, roughly chop the pork fillet, and add both to the processor with 1 heaped teaspoon of mustard, the oats and a pinch of sea salt and black pepper.
  4. Blitz into a coarse mince (don’t go too fine – keep it light and chunky in texture), then tip onto a board and roll into a long sausage. Chop into four equal pieces, divide each into five and, with wet hands, roll into twenty balls.
  5. To start your gravy, put 1 tablespoon of oil into a large high-sided roasting tray on a medium-high heat and add four of the balls, breaking them up with a wooden spoon.
  6. Peel and quarter the onions, break apart into petals and add to the tray, stirring regularly. Cut the apples into thin wedges, discarding the core, and stir them in, too.
  7. Cook it all for 5 minutes, then stir in the Worcestershire sauce and the remaining heaped teaspoon of mustard, followed by the flour.
  8. Stir for 2 minutes, then gradually stir in the stock, season and bring to the boil (it might seem like a lot of liquid, but it will reduce right down as it bakes).
  9. Plop in the remaining balls, spacing them out evenly, then transfer to the oven for 25 minutes, or until golden, shaking the tray halfway through. Warm the buns alongside for the last 5 minutes.
  10. Remove the tray from the oven and finely grate the Cheddar over the balls to melt. Drain and toss the remaining mint leaves with the watercress and/or rocket, and serve it all together, dunking the buns in the gravy as you tuck in.