Recipes - Roast Pork with Sautéed Leeks and Mushrooms

Roast Belly Pork with Sautéed Leeks and Mushrooms

Serves Two/Three
220^oC, Prep time: 10 min, Cook time: 90 min.

A recently tested and delicious recipe. Depending on the thickness of your piece of belly pork, you may want to adjust the cooking time.


Ingredients:

800g - 1kg piece of belly pork
2-3 large leeks, peeled, trimmed and washed
150 g mushrooms, sliced
2 cloves of garlic, finely diced
Butter
Salt
Pepper
Oil

Apple Sauce:

1/2 cooking apple, peeled, cored and diced
100mL cider or water
1-2 tsp lemon juice

Sugar

Recipe:

Preheat oven to 220^oC. Clean and pat dry the pork with paper towels. Take a sharp knife and make incisions into the skin and fat (but not as deep as the meat!), about 3cm apart in a diagonal criss-cross fashion.

Season the meat side of the pork with salt and pepper, then turn over and season the skin side with oil and a generous amount of salt - rubbing it deep into the incisions. Place on a rack in the oven and cook for about 20-30 minutes until the skin begins to puff up into crackling.

Now, turn the oven down to 170-180^oC and continue cooking until the juices run clear and the crackling is done (about an hour). Remove from the oven, cover and leave to rest.

While the pork is resting, chop the leeks diagonally into 1cm slices. In two pans heat a little butter and fry some garlic until aromatic, then add the leeks to one and the mushrooms to the other. Fry the vegetables until they are done (about 10 minutes for the leeks and 5 minutes for the mushrooms).

At the same time, in another pan add the apple, some sugar (depending on your taste), a little lemon juice (1-2 tsp) and cider or water (about 100 mL) and cook until the apples are soft (10-15min).

Now, remove the crackling from the pork and break into smaller pieces, carve the roast pork and serve. Enjoy!

The finished article - time to eat!

...and the sides!