If you’re stuck for the main course for your Easter lunch then look no further as this Braised Pork Belly with JAZZ™ Apple Sauce is the recipe for you. Created by star chef Mark Aisthorpe of Great British Menu fame, the showstopping recipe is the perfect choice if you’re looking to impress your guests!

 

Ingredients Serves 4-6

1.2kg Belly Pork
1 pint of Cider
1 onion (roughly chopped)
3 cloves of garlic (roughly chopped)
4 sprigs of sage and thyme
1 large carrot
1 JAZZ™ Apple
Splash of olive oil
1 tbsp Sea salt

Method

  • Pre Heat oven to 200c
  • Roughly chop vegetables and place them in a deep baking tray with a little oil over them. Roast until golden and give it a shake every 10 minutes.
  • While the vegetables are roasting allow the pork to come up to room temperature. Then score the fat with a sharp knife in a crisscross pattern every 2cm. Pat dry and season heavily with sea salt.
  • Once the vegetables are nicely browned, place the pork on top and pour in the cider until the liquid is just under the rind
  • Roast for 45mins, then turn the oven down to 170c and roast for 4 hours until you have nice crackling on top and the pork is beautifully soft and succulent.

Jazzy Apple Sauce
Ingredients
Belly pork cooking liquid
200ml Cream
2 Jazz apples
Method

  • Stain the liquid from the pork belly and place it in a pan reduced by three-quarters.
  • Chop the JAZZ™ apples into 1cm square pieces and place in with the liquid, then add cream and boil down again until it has a coating consistency. Season to taste.

To Serve
Cut pork into 4 or 6 pieces, place in a bowl and serve with wholegrain mustard mash, greens and glazed carrot pour over the sauce and enjoy!

Mark’s Glazed Carrots
Ingredients

500g carrots – British sand grown are best!
150g Butter
75g Sugar
4 star anise
500ml water
Method

  • Peel carrots and tops until nice and round.
  • Place all ingredients in a pan and bring to a simmer until the carrots are soft enough but still have some texture, approx. 10-15 mins depending on the size of your carrots
  • Remove from the liquid and then brush with buttery glaze and roast for 5-10 mins to colour them up.

Mark’s Greens
Ingredients
600g. of nice seasonal greens shredded – leek/cabbage/bok choi etc
1 tbsp wholegrain mustard
1 shallot
50g Butter
Method

  • Finely dice the shallot and mix it together with the butter and wholegrain mustard
  • Add to a large sauté pan and then add the greens and cook for 3-4 mins.

Mark’s Wholegrain Mash
Ingredients
1kg potatoes (we use Yukon Gold)
50g butter
20ml Milk
1 tbsp wholegrain mustard
Salt
Method

  • Peel the potatoes and cut them into 2cm square cubes. Place in a pan and rinse with cold water for 5 mins until the water runs clear
  • Add a good pinch of salt and boil for 20/25min.
  • Mash until smooth, and transfer to a mixer (kitchen aid etc) with the whisk attachment. Add milk and butter and whip for 5mins on full until smooth light and airy, add whole grain mustard and mix through.