Pork belly is sliced and roasted with garlic and rosemary and gravy is made with the pan juices, white wine and beef jus. This is served with a mix of crushed new potatoes, green beans, parsley garlic and butter.
2 sprigs rosemary
4 cloves garlic
600g boned belly pork sliced into 2cm thick slices
30ml extra virgin olive oil
3 Granny Smith apples, halved and cored
5g sugar
15ml lemon juice
350g new potatoes, well scrubbed, larger ones halved
200g flat beans, stalk ends cut off, beans sliced on the diagonal 2cm thick
5g curly parsley, coarsely chopped
25g butter
100ml dry white wine
125ml beef jus
Preheat the oven to 200°CLine a small shallow ovenproof dish with baking paperPut the rosemary into the bottom of a small roasting dish
Squash 3 of the cloves of garlic and add them with the rosemary
Put the pork slices side by side, in the roasting dish
Drizzle the oil over them and season with salt and freshly ground black pepperPlace in the oven for 40-45 minutes, turning ocassionally, until well browned, well cooked and crispPlace the apple halves in the paper lined dish, skin sides up
Place in the oven for 20 minutes or until soft
Remove from the oven, cool, scoop the flesh out of the skin into the bowl, add a pinch of salt, the sugar and lemon juice
Mix well, this is the apple sauce. Reserve
When the pork is half cooked, put the potatoes into a saucepan well covered with salted water
Bring to the boil and simmer 20 minutes or until soft
Add the beans and boil a further 2 minutes
Drain well, add the remaining clove of garlic, finely chopped, the parsley and butter and crush the potatoes coarsely with a fork
Taste and season
Cover and reserve while you make the pork gravy
Remove the pork from the oven and place on a plate and keep warm
Remove the rosemary and garlic from the pan and pour off the fat
Place the pan over high heat and add the wine
Bring to the boil, scraping the pan with a wooden spoon and boil 30 seconds
Add the jus, mix well and boil for a few minutes or until slightly reduced and syrupy
Serve the pork with the jus mixture over it, the apple sauce on top and the potato and bean mix on the side