Roast Pork Belly with Black Pudding Mash and Gravy
Food
Main Courses
British
Crispy pork belly with Smash potatoes makes an easy but impressive roast dinner.
10 Servings
Ingredients
2kg pork belly, skin scored
1 tbsp sea salt
300g Smash Instant Mashed Potato
2 tbsp oil
400g black pudding, peeled and diced
100ml milk
100ml double cream
50g unsalted butter
75g Bisto Gravy granules
Method
- Place pork belly in a large baking tray and season all over with the salt. Leave to rest for 30 mins.
- Preheat the oven to 200C. Roast the pork belly skin side up for 40 mins before turning the oven down to 160C. Cook for a further 1 hour.
- Turn the oven back up to 200C and roast the pork for 15 mins until the crackling is crisp.
- Take the pork from the oven and rest it for at least 15 mins, keeping the juices.
- Mix Smash with 1.5l of boiling water. Mix until smooth and leave to stand for 3 mins.
- Heat the oil in a frying pan and cook the black pudding until crispy. Remove from the oil and drain on kitchen paper.
- Warm the milk, double cream and butter in a saucepan until the butter melts. Stir through the Smash and then fold in the black pudding pieces.
- For the gravy, skim the fat from the surface of the meat juices and discard. Add 1l of water to the remaining juices and bring to the boil. Whisk in the Bisto Gravy granules until thick, and pass through a sieve into a warm jug.
- Slice the pork belly to serve on a platter with the Smash potato and seasonal vegetables.
