Warm Crispy Pork Belly, Piccolo Parsnip, Apple, Black Pudding and Chestnut salad

post_porkbellysalad
Timings

Preparation time Not specified

Cooking time 2 hours 30 minutes

Ingredients

1 x kg pork belly, scored
2 tbsp rapeseed oil
150g black pudding
250g leftover Piccolo parsnips or blanched piccolo parsnips
100g peeled chestnuts
2 pink lady apple, peeled, cored and cut into 8
Sea salt and black pepper

For the dressing:
3 tbsp rapeseed oil
2 cloves garlic, peeled and crushed
2 tbsp red wine vinegar
1 tsp Dijon mustard
Sea salt and black pepper
1 tsp of honey

Salad leaves, to serve

Method:

Preheat oven to 200°C/400°F/Gas 4

Put the pork belly on a wire rack and cook for 30 minutes then reduce the heat to 170°C/350°F/Gas 3 and cook for a further 2 hours. Remove the meat and place on a board and cool slightly.

Heat half of the rapeseed oil in a frying pan and add the black pudding. Fry over a medium heat until browned and cooked. Remove from the pan and keep warm. Then brown the piccolo parsnips, chestnuts and apple pieces until just cooked.

For the dressing, heat the oil and add the garlic. Heat for 10 seconds, add the red wine vinegar, mustard, honey and season with sea salt and black pepper. Turn off the heat and keep warm.

To serve, carve the pork belly into 3.5cm slices. Place the salad leaves on a platter, top with the black pudding, piccolo parsnips, apples and chestnuts and finally the pork. Drizzle with the warm dressing and serve with loads of good sourdough bread to mop up all of the pork juices.

 

Nutritional Information: Per serving (based on serves 4)

872kcal, 50.7g protein, 61.2g fat, 17.2g saturates, 31g carbs, 13.1g sugar, 5.3g fibre, 1.6g salt