Oli recently did a demo at Jimmy’s Farm as part of their Sausage and Beer Festival! He cooked a pork salad and also a main of slow cooked belly of pork with a vegetable and pancetta fricasse and local black pudding,which is available on both our lunch and dinner menu now!
4 cloves garlic
Bunch of thyme
Half bottle red wine
4 pork bellies
Salt and pepper
1/2 butternut squash
A tablespoon of vegetable oil, for frying
100 g pancetta
1 pint chicken stock
1/2 pint single cream
Knob of butter
4 slices of black pudding
A handful of broad beans
A handful of peas
New potatoes, halved and cooked
1. First, blitz two cloves of garlic (peeled), three quarters of the thyme and the red wine in a food processor. Place the pork belly, including the skin, in a deep oven tray and season. Then, pour over the wine mixture, ensuring half is covering the pork.
2. Cover the pan with kitchen foil and cook at 105°C / 220°F for 10 hours.
1. Chop all of the root vegetables into cubes, roughly 1cm square. Next, chop two cloves of garlic and the remainder of the thyme very fine. Fry the pancetta until crisp and then add all of the root vegetables, garlic and thyme. Continue cooking for a few minutes, and then add the chicken stock before bringing to the boil. Add the cream to taste.
Finish the dish:
1. Remove the pork from the oven and heat the knob of butter in a frying pan. Place the pork bellies in the pan and crisp the outside until golden. Place back into the oven at 170°C / 340°F for about 10-15 minutes, adding the black pudding at the same time.
2. Finish your dish by adding the cooked new potatoes, broad beans and peas to the fricasse and heat for a few minutes. Place the fricasse in a bowl with the pork belly on top, then serve.