Belly of Pork with a Creamy Mustard Sauce and Caramelised Carrots
Serves 6
Method for the pork belly belly:
Preheat the oven to 150°C / 300°F / Gas mark 2
Remove the skin from the pork with a sharp knife and place on a baking tray, rub oil and salt into it
Rub the belly with the finely chopped garlic and 1 tsp salt. Put the sliced onion into a roasting tin with the chopped tarragon, parsley and thyme, and place the belly on top. Sprinkle with a little oil and pour the chicken stock in. Put the pork in the oven for 1½ hours, turn the oven up to 190°C / 375°F / Gas 5 and cook for a further 40 minutes
Cook the skin in the oven for 1 hour to make crackling. Allow to rest for 15 minutes. Remove the crackling and slice it. Remove the pork belly, slice and serve with the creamy mustard sauce and carrots.
Method for the creamy mustard sauce:
Remove the belly of pork from the roasting tin. Deglaze the pan with the white wine and add the chicken stock. Mix well and strain into a small saucepan. Add the cream and Dijon mustard and seasoning.
Method for the caramelised carrots:
Chop the carrots and place in a pan and cover with water. Add a pinch of salt and bring to the boil. Simmer for 7-10 minutes until the carrots are tender. Drain and return to the pan with the sugar and butter, add a tablespoon of water and stir to coat the carrots with the glaze.
