Slow Cooked Belly of Pork with Red Cabbage & Mustard Mash Potato

hotel : Priskilly Forest Country House, Pembrokeshire : exterior (100x125)Rare Recipe from Priskilly Forest Country House, Pembrokeshire

Y Cabin Bar & Dining Room at Priskilly Forest provides good quality, home prepared food such as homemade cawl, home baked ham, Welsh steak burgers and local Porthgain shellfish. Delicious homemade puddings are a speciality.
 

Slow Cooked Belly of Pork with Red Cabbage & Mustard Mash Potato

recipe : Slow Cooked Belly of Pork with Red Cabbage & Mustard Mash Potato : Priskilly Forest Country House, Fishguard (300x250)

Ingredients - Pork

Ingredients - Sweet red cabbage

Ingredients - Mustard Mash

Method - Pork

  1. Pre-heat the oven to 160°C.
  2. Whilst waiting for the oven to heat mix together the olive oil, lemon juice, herbs and honey with a pestle and mortal, brush on to the skin of the pork.
  3. Place uncovered in the oven for 3½ hours, basting every hour, after 3½ hours put the oven up to 240°C and cook for a further 30 - 40 minutes (to develop the crackling).
  4. Rest for 30 minutes and enjoy.

Method - Sweet red cabbage

  1. Chop all the ingredients and place in a ovenproof dish.
  2. Add the wine and herbs and cover with a sprinkling of sugar, cover with foil and place in the oven the same time as the pork dish. Cooking times are approximately the same. Stir and add further sugar to taste every hour.
  3. Serve immediately or can be kept in the fridge.

Method - Mustard Mash

  1. Cook the potatoes until soft, drain and mash. Add the butter and cream and mix well, add 1 tbsp of wholegrain mustard, mix well and serve with the pork and cabbage

A warming and comforting winter's supper or easy Sunday lunch.