Recipe: Tasty Pork Belly, Black pudding, potatoes, green beans & apple sauce

Recipe: Tasty Pork Belly, Black pudding, potatoes, green beans & apple sauce Delicious, fresh and tasty.

Pork Belly, Black pudding, potatoes, green beans & apple sauce. 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.

Bring the milk, cream and butter up to the boil and add it to the potato to get a creamy consistency.

In a pan, fry the black pudding with a little oil until crisp then fold into the mashed potato.

Place the black pudding at one edge of the pork belly and roll up tightly in cling film.

You can have Pork Belly, Black pudding, potatoes, green beans & apple sauce using 9 ingredients and 20 steps. Here is how you achieve it.

Ingredients of Pork Belly, Black pudding, potatoes, green beans & apple sauce

1. You need 600 g of pork belly.

2. Prepare 2 of pork stock cubes (chicken stock if you cannot get it).

3. Prepare Pinch of cayenne pepper.

4. It’s of Salt for seasoning.

5. It’s 1 of large potato.

6. It’s 1 of Bramley apple.

7. It’s 4 of garlic cloves.

8. It’s 150 g of green beans.

9. It’s 100 g of black pudding.

Method Instant Pot Fasolakia (Green Beans and Potatoes in Olive Oil) For the original version of this Instant Pot Green Beans and Pork recipe click on the link below!

Green Beans with Pork and Potatoes In the Slow Cooker (Greece) Photo Credit: Christine Dutton.

Using a pair of latex gloves, peel the skin off the hot pork belly and discard.

Carefully slice a layer of meat from the pork belly, leaving enough fat on the belly to keep the meat moist, and press it into the bottom of the tray 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.

Pork Belly, Black pudding, potatoes, green beans & apple sauce instructions

1. Pre heat an oven to 220°C fan.

2. Pour 500ml water into a roasting pan that has a rack. Place in the rack..

3. Pat the pork belly skin dry and the using a sharp knife, score the skin. Place it on the rack..

4. 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..

5. 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..

6. 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..

7. Peel and chop the apple into bite size pieces and crush the garlic cloves skin on..

8. Add the 2nd stock cube to 600ml boiled water..

9. 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..

10. Replace the rack with the pork on and pour back any caught juices..

11. Cook for 1 hour until the pork is cooked..

12. 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..

13. 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..

14. Meanwhile, heat a pan on a medium heat with a little vegetable oil..

15. 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..

16. Remove the pork from the oven and allow to rest for at least 5mins..

17. Remove the black pudding and place on some kitchen towel to mop up excess oil..

18. Put the pan on a high heat to help reduce and thicken the stock, this will help make your sauce..

19. 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)..

20. Serve..

Crispy, fried new potatoes are the perfect accompaniment, with a delicate flavour to help soak up the gravy.

Be careful as the pork tends to spit a lot when you fry it.

Fry until the pork is golden brown and the fat has become crispy.

For the best piece of pork belly, try sourcing it from your local butcher.

Make sure you use a sharp knife for when you go to cut the pork.