PORK BELLY

Pork Belly with Hasselback Potatoes and Creamed Cabbage (serves 2)

Ingredients:

· 250g Pork Belly Slices

· BOHNS Butt Massage

· 4 King Edward potatoes

· BOHNS Steak Mate

· Olive Oil

· 3 bramley apples, peeled, cored and sliced

· 50g caster sugar

· 50g butter

· 2 Leeks, sliced

· 1 White cabbage, finely sliced

· 2 rashers of smoked bacon

· 220g cream cheese

· 2 tsp Dijon mustard

· Black pepper

Method:

1 - Heat the oven to 160C/Gas 4. Dry the belly slices with kitchen paper, then season with BOHNS Butt Massage. Cover tightly with foil and roast for 1hr 30 mins, until completely tender.

2 - Tip apples, sugar, and butter into a pan, then cover with a lid. Place the pan on a low heat, stir occasionally, for 15 minutes until the apples break down into a puree.

3 - Put pork belly aside and turn the oven up to 220C.

4 - Cut parallel slits into each potato, stopping just before you cut through so that the slices stay connected at the bottom of each potato.

5 - Drizzle oil over the potatoes and bake for 30 minutes.

6 - Take potatoes out and drizzle more oil and sprinkle BOHNS Steak Mate over them. Then bake for a further 30 minutes.

7 - Meanwhile, cook the leeks and bacon on a medium heat for 4 minutes until soft. Add the cabbage to the pan. Turn down the heat and place a lid on and allow to steam for 5 minutes.

8 - Stir in the cream cheese and mustard and season with black pepper.

9 - Finally, turn the grill to its highest setting and grill the pork belly for 3-4 minutes, turning halfway.