Chef - Tony Singh
Ark of Taste Product - British Lop
Producer - Trevaskis Farm
Chef Singh had the rather wonderful idea of tweeting this recipe step-by-step as he cooked this dish for the family. I think it's fair to say the pork went down rather well. In the words of Tony himself - 'so moist and tasty, with the crunchiest golden crackling, the Lop was simply the best.'
– Score the Pork Belly with a sharp knife and season well with salt and black pepper.
– Pop in a preheated oven (around 200°C) for 40 minutes to crisp the skin.
– Meanwhile in a roasting tray cut the onions and carrots into wedges and place in the dish with the bay, thyme, Haricot beans and the mushrooms.
– In a separate pan, combine the garlic, the stock, white wine and paprika. Bring the mixture to the boil before combing with the beans mix in the roasting dish.
– Check on the pork. The skin should be nice and golden. Place the belly on top of the beans and veggies and return to the oven (160°C).
– Cook for 2 hours or so (you may have to top up the liquid if the roasting tin is looking a little dry).
– When the beans are almost cooked, add the apples to the tin and place back in the oven to finish.
– Once cooked, remove the skin from the meat. If it’s not crispy enough for you liking, return to a very hot over for 5 minutes or so.
– Carve the belly and serve with the beans, veggies and the crispy crackling!