Jonas Lodge, head chef at GL50 in Cheltenham, shares his recipe for cider-braised pork belly with root vegetable broth
You will need
For the root vegetable broth
Potatoes 2, peeled and diced
Chicken stock 500ml
Carrot 1, peeled and diced
Parsnip 1, peeled and diced
Celeriac ½, peeled and diced
Swede ½, peeled and diced
For the pork belly
Pork belly 900g, bones removed and skin reserved
White onion 1, peeled and quartered
Carrot 1, roughly chopped
Rosemary a sprig
Sage a small bunch
Thyme a sprig
Dunkertons Dry Organic Cider 500ml
Apple juice to taste
- For the broth: cook the potatoes in boiling water, drain and leave to chill in a bowl of cold water.
- Boil the chicken stock and then add the remaining diced veg and cook until soft (but don’t overcook). Drain the veg (set the stock aside to use later) and leave them to chill in a bowl of cold water.
- For the pork belly: preheat the oven to 130°c / gas 1. Put the onion, carrot and herbs in a deep baking tray and place the meat on top. Add the cider and the reserved chicken stock.
- Cover the tray with tinfoil, then wrap the reserved skin between two pieces of greaseproof paper and place on a separate tray. Cook the pork and the skin in the oven for 4 hours.
- Once the meat is cooked, strain off the liquid from the pork (the remains of carrot, onion and herbs can be discarded) and reduce it a little in a pan over a high heat to make the broth. Season to taste, then add a splash of apple juice to the pan for sweetness.
- To serve: warm the cooled root veg in a pan with a knob of butter. Season to taste, then arrange the vegetables on 4 shallow dishes. Cut the belly into 4 and place each piece on top of the veg, then pour the broth around. Garnish with the crisp pork skin.