Recipe – Twice cooked pork belly, fondant potato and apple & onion veloute

Had a superb weekend, with a great day out drinking on Saturday in London’s Borough Market area and then a lovely lazy Sunday catching up on X Factor and Strictly and eating a humongous portion of lasagne!

But to continue the recipes from the secret supper club the weekend before last, here we have the main course…

Twice cooked pork belly, fondant potato and apple & onion veloute

Cut pieces of pork ready for frying

Cut pieces of pork ready for frying

I got the recipe for the pork belly from Almost Bourdain, it’s fairly time consuming as you have to cure the pork, oven bake it and then pan fry but it’s worth it for the end product – lovely soft pork with a crunchy top. I did measure the pork with a ruler before cutting into cubes to ensure that they were all the same size but there’s probably no need to be as particular as me! It’s a good one for preparing ahead though as I did it all the day before and then just pan fried them when were ready.

I served this with Gordon Ramsey’s fondant potatoes and apple and onion veloute and also some carrots which I cut into batons, boiled for 5 minutes and then pan fried in a little butter when we were ready to eat.

I went for things which could all be prepared ahead of time and then just finished up before serving, it did make for a less stressful time when it came to pulling it all together, though I had had a little too much wine by that point and felt a little frenzied!

I also reduced the stock used to cook the pork in and made a gravy or, as Gordon would put it, a jus 😉 But everything was quite moist anyway and not much of it went so you could save yourself that trouble!

The veloute was GREAT and I’d suggest it with chicken as well – we had it with some roast chicken a couple of days later and it was great, nice sweetness to cut through the chicken skin fattiness.

Rubbish picture of the finished dish!

Rubbish picture of the finished dish!

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