Method
1. Remove the skin from the belly pork and roast these slowly at 140 c for 4hrs. Remove and cut into 4
2. Prepare the mash by boiling the potatoes until cooked through, mash together the potatoes and butter, then fork in the whole grain mustard. Another option could be to crush the potatoes with the mustard, giving more texture to the finished potatoes. Season to taste.
3. For the sauce, pour cider into a pan, add the apple and honey and bring to the boil, when the apple is begining to soften, remove from the heat and blitz in a food processor to form the sauce. Season to taste.
4. Place the belly pork with the crackling back into the oven at180 c.
5. Heat the frying pan with the oil to a high temperature and place in the loin chop, skinside down for 1-2mins. This creates a crispy skin. Cook on each side until golden brown.
6. Place the chop on top of the belly pork in the oven and leave to cook for a further 6-8mins. Remove from oven and allow to rest.
7. Meanwhile dress the plate with the mustard mash, add the two pork pieces with the crispy crackling on top. Gently pour the sauce around the mash, and add a deep fried sage leaf to finish the dish. ENJOY!
Duo of Pork
