Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, pork belly, black pudding, potatoes, green beans & apple sauce. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Remove the rack from the pan and place over the top of a plate or a bowl to catch any juices. Add some stock and deglaze the pan. Add the potato pieces to the pan just under where the pork belly will sit when replacing the rack and then add the apple pieces and garlic around the base of the pan.
Pork Belly, Black pudding, potatoes, green beans & apple sauce is one of the most popular of current trending meals on earth. It is simple, it’s quick, it tastes delicious. It is enjoyed by millions daily. Pork Belly, Black pudding, potatoes, green beans & apple sauce is something which I’ve loved my entire life. They are fine and they look wonderful.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook pork belly, black pudding, potatoes, green beans & apple sauce using 9 ingredients and 20 steps. Here is how you can achieve it.
The ingredients needed to make Pork Belly, Black pudding, potatoes, green beans & apple sauce:
- Prepare 600 g pork belly
- Make ready 2 pork stock cubes (chicken stock if you cannot get it)
- Make ready Pinch cayenne pepper
- Take Salt for seasoning
- Take 1 large potato
- Take 1 Bramley apple
- Get 4 garlic cloves
- Prepare 150 g green beans
- Take 100 g black pudding
Adam Gray's delicious pork chop recipe pairs the meaty flavour of Saddleback pork with the rich savoury flavours of black pudding and a beer gravy. Crispy, fried new potatoes are the perfect accompaniment, with a delicate flavour to help soak up the gravy. Sprinkle a pinch of salt and pepper on the meat. Slow cooked pork belly, black pudding mash, green cabbage and calvados & mustard grain sauce.
Instructions to make Pork Belly, Black pudding, potatoes, green beans & apple sauce:
- Pre heat an oven to 220°C fan
- Pour 500ml water into a roasting pan that has a rack. Place in the rack.
- Pat the pork belly skin dry and the using a sharp knife, score the skin. Place it on the rack.
- Crumble 1 of the pork stock cubes and then sprinkle over the skin generously. Sprinkle the pinch of cayenne and then season generously with salt.
- Put in the oven for 25minutes. Then reduce the heat to 170°C and cook for another 2 hours. Wait a little while before starting the next step.
- Prepare the potatoes. Peel the potatoes and cut into into 4 equal sized pieces. Make sure they go just high enough that they can sit just below the rack in your pan.
- Peel and chop the apple into bite size pieces and crush the garlic cloves skin on.
- Add the 2nd stock cube to 600ml boiled water.
- With about 1 hour left of cooking for the pork. Remove the rack from the pan and place over the top of a plate or a bowl to catch any juices. Add some stock and deglaze the pan. Add the potato pieces to the pan just under where the pork belly will sit when replacing the rack and then add the apple pieces and garlic around the base of the pan. Pour in the stock until it reaches approximately 2/3rds up the potatoes.
- Replace the rack with the pork on and pour back any caught juices.
- Cook for 1 hour until the pork is cooked.
- Meanwhile, trim the green beans. Put them in the middle of a sheet of tin foil and season. Scrunch up the foil to begin making parcel but dont fully seal yet.
- Boil a kettle. Add a splash of boiled water to the parcel with green beans and then seal the parcel. Place in the oven for 15-20mins depending on the size of the beans.
- Meanwhile, heat a pan on a medium heat with a little vegetable oil.
- Cut the black pudding in to small discs approximately 1cm thick. Once the pan is hot, add the black pudding and cook for about 3-4mins on both sides.
- Remove the pork from the oven and allow to rest for at least 5mins.
- Remove the black pudding and place on some kitchen towel to mop up excess oil.
- Put the pan on a high heat to help reduce and thicken the stock, this will help make your sauce.
- Remove the crackling from the top of the pork. Cut the pork into strips and crackling separate (the crackling will probably be pretty hard to cut).
- Serve.
Bourguignon style Slaney Valley lamb shank, braised in red wine, creamy mashed potato and green beans. Turnados of grilled hake, wrapped in prosciutto, sun kissed tomatoes and dill, mashed. Pork Belly & Black Pudding with Apple Puree, Fennel Salad A great (slow-cooked) Pork Belly dish often requires some patience but the wait is worth the time and effort. This is a dish by Stephen Terry which featured on the menu of his Abergavenny restaurant earlier in the year.
So that’s going to wrap this up for this special food pork belly, black pudding, potatoes, green beans & apple sauce recipe. Thanks so much for reading. I am sure that you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
