accompany it. We remained a little true to our original Nigel recipe as well, serving a mustard/creme fraiche sauce, with sides of roasted Jerusalem artichokes and some greens.
This was a great alternative to a traditional Sunday lunch, and something that we all truly oohed and ahhed over while were eating. I hope you enjoy it too!
1.5kg pork belly (no bone)
Juice 1/2 lemon
Sage leaves – 20, chopped
Squeeze lemon juice
250g crème fraiche
2 tsp Dijon mustard
2 tsp Wholegrain mustard
Splash of brandy
½ tsp sugar (if required)
1. Pre-heat oven to 160 degrees, gas mark 3.
2. Pour boiled water over the skin of the pork belly, hold it up to ensure that it doesn’t touch the meat.
3. Pat the skin dry, making sure it’s very dry
4. Score the pork belly skin with diamonds, an inch wide
5. Put the pork belly on a baking tray, and bake for 2-2.5 hours
6. Remove the belly from the over and squeeze the juice of half a lemon over the skin. Crank the oven up to 220 degrees/gas mark 7, and cook the pork for a further half an hour. We threw our Jerusalem artichokes in at this stage as well.
7. About 10 minutes before the belly is done, melt the butter in a pan. Cook until you see it turning a slight light brown. At this stage remove from the hob, add the sage and squeeze of lemon juice.
8. Throw together the ingredients for the mustard sauce and mix together.
9. Remove the pork, season, and leave for a few minutes. Cut into thick slices and serve.