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Pork belly and potatoes<br />
baked in milk, bay and<br />
smoked paprika<br />
3 HOURS | SERVES 4-6 | EASY | GF<br />
This recipe is inspired by an Italian dish<br />
which would usually use rolled loin. Pork cooked in milk<br />
is tender and succulent – this recipe is more about the meat<br />
than the crackling. For optimum crackling, cook for longer<br />
at the higher temperature before reducing.<br />
pork belly 1.5kg, skin scored<br />
whole milk 750ml<br />
bay leaves 6<br />
garlic 6 cloves, peeled and bruised<br />
smoked paprika 1tsp<br />
charlotte potatoes 1kg<br />
• Heat the oven to 240C/fan 220C/gas 9. Season the pork<br />
all over and put it in a medium-sized roasting tin or shallow<br />
casserole dish. You want the pork to have a little space all<br />
around (about 6-8cm) in order to fit in the potatoes, but not<br />
too much or when you add the milk it won’t cover the meat<br />
enough to gently poach it. Slide the pork into the oven and<br />
roast it for 40 minutes until the skin has started to crisp<br />
nicely. Cook for another 10 minutes if the skin hasn’t started<br />
to crisp up. Remove from the oven, and reduce the<br />
temperature to 150C/fan 130C/gas 2.<br />
• Gently pour the milk around the pork – it should come well<br />
up the sides of the meat but not go over the top of the skin.<br />
Tuck in the bay leaves and garlic cloves and sprinkle in the<br />
paprika, seasoning with a little more salt and pepper. Put the<br />
pork back in the oven and cook for 45 minutes.<br />
• Slice the potatoes in half lengthways, then each half again,<br />
so you get 4 slim wedges. Once the pork has had its initial<br />
poach in the milk, remove from the oven and add the potato<br />
wedges, pressing them down gently so that they are under<br />
the surface of the milk as much as possible. Slide back into<br />
the oven and cook for a further 1 hour 15 minutes, by which<br />
time the potatoes should be tender and the milk pretty much<br />
absorbed (you can spoon away any excess milk if it doesn’t<br />
all soak up). Give the potatoes a stir a couple of times during<br />
cooking to make sure they’re cooking evenly – the top layer<br />
of potatoes will develop a lovely golden crust as the milk<br />
absorbs and evaporates.<br />
• To serve, cut the pork into thick slices and spoon the<br />
potatoes around it.<br />
PER SERVING 682 KCALS | FAT 39.6G | SATURATES 15G<br />
CARBS 30.7G | SUGARS 7.7G | FIBRE 3.8G<br />
PROTEIN 48.7G | SALT 0.5G<br />
36 Omagazine.com September 2016
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