Free Range Pork Belly, Fresh Blood Pudding, Pear Chutney, Saute Potatoes & Purple Broccoli

Free Range Pork Belly, Fresh Blood Pudding, Pear Chutney, Saute Potatoes & Purple Broccoli

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by Prepared by Head Chef Barry Liscombe

of Hartes of Kildare, Co. Kildare  

In the pretty market square of Kildare Town, Hartes of Kildare occupies a prime slot. An old fashioned Irish pub exterior belies the modern di Read More
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Prep Time

0 Minutes

Cooking Time

300 Minutes

Serves

4 to 6 People

Ingredients

For the Pork belly

  • 1kg (2.2lb) free range pork belly with the rind on
  • 1 tbsp Sea salt
  • 1 bunch thyme
  • 2 cloves crushed garlic cloves
  • 2 carrots coarsely chopped
  • 2 onions coarsely chopped
  • 1 stick celery coarsely chopped
  • 1 cooking apple coarsely chopped

For the pear chutney

  • 4 ripe comice pears diced
  • 1 diced cooking apple diced
  • 1 onion diced
  • 150g brown sugar
  • 120ml cider vinegar
  • 3 tbsp sultanas
  • 1 lemon halved
  • 1 tsp chopped ginger
  • 1 clove

For the potatoes

For the potatoes

  • 1kg par boiled Maris Piper or rooster potatoes
  • 1tbsp duck fat
  • 1tsp fennel seeds,
  • 1tsp chopped parsley
  • Salt & pepper

Method

Place all the ingredients in a heavy based pan, bring to the boil and simmer for 45 mins-1 hour. Pre-heat your oven to 160°C.
To prepare the pork belly, score the skin with a knife, taking care not to pierce the flesh, rub the sea salt generously on the flesh side and the skin. Lay the vegetables in a large dish deep enough to hold the vegetables and the belly sitting on top. Fill the tray half way up the sides with water, cover with tin foil or a lid and cook for 4-5 hours, checking halfway to top up the water.
While this is cooking The belly should give way when poked with the back of a wooden spoon. Nice and tender. Carefully remove the belly, reserving the juices for stock for soups or sauces. And lay on parchment paper on a deep dish, lay another sheet on top of this and a second tray, weighing down the belly with tins of beans, this will give the belly a nice shape and for ease of cutting, leave over night to set. Slice the pork belly into nice squares or rectangles, giving one per portion.
Heat a frying pan with a little oil and place the pork skin side down, fry until crispy, turn and brown on the bottom, place on a sheet of tin foil in the oven at 200°C for 10-15 mins until golden. Heat another pan, add the butter and 1 tbsp of oil, then fry the potatoes until golden brown, add the fennel seeds and season.
Serve the belly with the potatoes and a good lashing of chutney, and garnish with broccoli enjoy!

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