Crispy pork belly with caramelised strawberries, cider sauce, herb roasted potatoes and charred cabbage wedges
- Prepare
- overnight
- Cook
- 1 to 2 hours
- Serve
- Serves 6
- Dietary
- Gluten-freeNut-free
Try something a little different with your Sunday roast by adding Elliott Glover’s delicious strawberry and cider sauce to your crispy pork belly.
Ingredients
For the pork belly
- 2.5kg/5lb 8oz pork belly, skin on
- 1 tbsp sea salt
- 1 tbsp white vinegar or lemon juice
- 2 tbsp olive oil
For the herb roasted potatoes
- 800g/1lb 12oz baby potatoes
- 2 tbsp olive oil
- 2 garlic cloves, crushed
- 3 sprigs fresh thyme
- salt and freshly ground black pepper
For the caramelised strawberries and cider sauce
- 1 tbsp unsalted butter
- 250g/9oz British strawberries, hulled and halved
- 1 tbsp light soft brown sugar
- 200ml/7fl oz dry cider
- salt and freshly ground black pepper
For the steak rub
- 2 tbsp sea salt flakes
- ½ tsp onion granules
- ½ tsp garlic granules
- ¼ tsp smoked paprika
- ¼ tsp celery seeds
- ½ tbsp freshly ground black pepper
For the charred cabbage wedges with lemon herb drizzle
- 1 small green or Savoy cabbage, tough outer leaves removed
- 2 tbsp steak rub (see above)
- 3 tbsp olive oil
- 1 tsp lemon zest
- 1 tsp lemon juice
- 1 tbsp chopped fresh herbs (parsley, dill, or chives)
Method
To make the crispy pork belly, pat the pork belly dry with kitchen paper. Score the skin with a sharp knife, being careful not to cut through to the meat.
Rub the salt into the skin and leave uncovered in the fridge overnight to dry out.
Preheat the oven to 220C/200C Fan/Gas 7. Drizzle the vinegar onto the skin and rub lightly with olive oil and more salt.
Place the pork belly on a rack over a roasting pan. Roast for 30 minutes.
Reduce heat to 160C/140C Fan/Gas 3 and cook for 1½ hours. Finish with a final 15–20 minutes at 230C/210C Fan/Gas 8 to blister the crackling.
Let the pork rest for 10–15 minutes before slicing.
To make the herb roasted potatoes, preheat the oven to 200C/180C Fan/Gas 6.
Toss potatoes with the oil, garlic, thyme, salt and pepper. Roast on a tray for 35–40 minutes, shaking halfway through, until golden and crispy.
Meanwhile, to make the caramelised strawberries and cider sauce, put a saucepan over a medium heat and melt the butter. Add the strawberries and sugar and cook gently for 2–3 minutes, until they soften and begin to caramelise.
Add the cider and simmer until reduced by half, then add salt and pepper to taste. Keep warm or reheat just before serving.
To make the steak rub, mix all of the ingredients together in a small bowl.
To make the charred cabbage wedges with lemon herb drizzle, cut the cabbage into 4–6 wedges, keeping the core intact so they hold shape. Season the cabbage with the steak seasoning.
Heat 1 tablespoon of the olive oil in a large, lidded skillet over a medium-high heat. Sear the cabbage wedges cut-side down for 3–4 minutes per side until browned.
Add a glass of water to the skillet and cover with a lid. Lower the heat and cook for 5–7 minutes to soften.
To make the lemon herb drizzle, combine the remaining olive oil, lemon zest, lemon juice and fresh herbs. Drizzle over the cabbage just before serving.
Serve the pork, potatoes, cabbage and strawberry sauce on a large serving platter and take to the table.
