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Pot Roast Pork Belly with West Country Cheddar Mash

Succulent pork with crunchy crackling on a bed of creamy cheese and potato mash with chives, spring onions and winter greens and a sage, thyme and Somerset cider sauce – a wholesome and filling main course for a Bonfire night supper party.

Serves: 4
Preparation time: 30 - 40 minutes
Cooking time: 1½ - 2 hours


800g peeled potatoes
200g Denhay mature Cheddar grated
1 bunch spring onions sliced
1 small Savoy cabbage roughly chopped
1 onion sliced
150g butter
1 bunch chives chopped
Salt and pepper

1 kg pork belly trimmed and scored (ask your butcher to do this for you)
1 onion cut into 4
1 bulb garlic cut in half
1 large carrot cut in half
3 stick celery cut in half
1 bunch sage chopped
1 bunch thyme chopped
1 pint cider
1 pint chicken stock
20g butter
Small amount olive oil
Salt and pepper



1. Preheat oven to 200c
2. Rub the pork belly with a little salt and oil, place the vegetables and garlic with half of the sage and thyme in a roasting pot that has a tight fitting lid, place the pork belly on top of the vegetables and put in the oven without the lid for half an hour until pork has started to brown. Then remove from the oven and pore in your cider and stock, place lid on, then put back in the oven, turn down to 180c and leave for 1 hour
3. While you are waiting for your pork to cook, bring potatoes to the boil in salted water, simmer until cooked, about 15 minutes, then mash and set aside in a warm place
4. Fry onions and cabbage until soft
5. Mix into the mash, add the cheese, chives, butter and spring onions add salt and pepper to taste, then set aside in a warm place
6. After an hour your pork should be cooked, to test to see if it has cooked, poke it with a small knife, the meat should be very tender to the touch, if the meat is still quite firm pop it back into the oven for another half an hour, you may need to add a little more stock if it seems to be running low
7. Once your pork is done, transfer it to a plate, cover with cling film and put in a warm place
8. Strain juices from your tin into a small sauce pan, and reduce by half or until you have ¼ of a pint of liquid
9. Put mash back on the heat for 3 to 4 minutes
10. Remove pork from cling film and carve
11. Place mash in the centre of your plate and place the pork on top
12. Add the rest of the sage and thyme to your sauce, then whisk in the butter over a low heat, pour over your pork and serve