This week’s recipe comes from Paul Topliss, head chef at The Mill, and is a rolled belly of pork stuffed with black pudding and apricot, with a fondant potato and a cider jus.
l 1/4 of a pork belly (boned)
l 1/4 of a black pudding (sliced)
l 6oz chopped apricots
l 1 onion – rough chopped
l 2 carrots – rough chopped
l 4 cloves of garlic
l 1 parsnip – chopped
l 1 swede – chopped
l 1 can of cider
l 4 potatoes – peeled and turned
l Vegetable stock – enough to cover potatoes
l 4oz butter
l 3 sprigs of thyme
l Gravy granules
l Lay out belly pork skin side down and place sliced black pudding and apricots on top
l Roll the belly pork and tie together.
l In a baking tray place the vegetables and garlic and sit belly pork on top.
l Cover belly pork with cider, a little vegetable oil and season, cover first with greaseproof paper and then with tin foil
l Place in a pre-heated oven at 180c and cook for two hours.
l Put turned potatoes in a saucepan and cover with cold veg stock, add the butter and thyme
l Turn pan on a low heat and cook until they begin to soften, but not break up.
l Remove from pan and place in a deep tray, skim butter off the remaining stock and place it over the potatoes.
l After belly pork has been cooking for two hours remove the tin foil and leave in for a further 1/2 hour until the skin has crisped up. The potatoes should also be placed in the oven when you remove the tin foil.
l Remove belly pork and potatoes from the oven and set aside. Place the vegetables from under the pork belly in a saucepan with the liquid from the tray as well, add one pint of water and boil, thickening with gravy granules.
l Pass the thickened mixture through a sieve pushing as much vegetable through as possible.
l Remove string from belly pork and slice, place on a plate with a potato and drizzle the sauce over the top.
l This dish is currently available on the menu at The Mill, 148 Spilsby Road. 01205 352874