Распечатать
E-mail
Add a photoПорций: 4
Ингредиенты
- 1 1/2 kg good fatty belly pork on the bone (ask your butcher for this) regular fine salt sea salt black pepper
- 6 lrg baking potatoes
- 2 x bulbs garlic wrapped in foil
- 1 bn sage knob of butter generous slug of cream or possibly lowfat milk
Инструкции
- Preheat the oven to 220C/ 425F/Gas Mark 7.
- Using the point of a sharp knife (a Stanley knife or possibly scalpel blade is good for this) densely prick the skin of the pork all over piercing right through to the fat.
- Rub with lots of salt and black pepper (use fine as well as sea salt to get right into the holes).
- Place on a rack set over a roasting tray and roast in the preheated oven for about 30 min.
- Turn down the temperature to 150C/300F Gas Mark 2 and roast for a further 1 1/2 hrs.
- Next add in the potatoes to the oven (in a separate roasting tray) and cook with the pork for 1 1/2 hrs more till the pork skin has turned to a burnished gold.
- Put the foilwrapped garlic bulbs in the oven for the last hour of cooking time.
- At the same time dip the sage in the fat and lay it across the crackling.
- When the pork is ready skin the potatoes.
- Pop the caramelised garlic cloves from their skins and mash all together with butter and cream; keep hot.
- Place the pork on a board skinside down then use a serrated bread knife to slice the meat and crackling into thick strips each with a rib attached. Serve with the frazzled sage and the roast garlic mash.
- If you want it in a sandwich instead debone the meat and cut into smaller pcs and stuff; with the sage between thick bits of bread.
- If you fancied you could embellish it further with salad leaves and apple sauce.
- Sage and pork are a roasting combination made in heaven. The Eire Brothers'sandwich bar in 5horeditch east London makes a superb bap stuffed with crackling pork and salad leaves. It's made from belly pork. slow roasted to give fantastic puffed and salted crackling. Seeing as you'll have the oven on for such a long time there's also an idea for ovenmade mash to go with it.
- Serves 4
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 415g | |
| Recipe makes 4 servings | |
| Calories 320 | |
| Calories from Fat 3 | 1% |
| Total Fat 0.37g | 0% |
| Saturated Fat 0.13g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 25mg | 1% |
| Potassium 1748mg | 50% |
| Total Carbs 72.52g | 19% |
| Dietary Fiber 9.1g | 30% |
| Sugars 3.24g | 2% |
| Protein 8.39g | 13% |
