This recipe for pork belly & potatoes baked in milk, bay leaves & smoked paprika from The Bear's Plate is simply amazing. Try creating her lemon & garlic asparagus and creamed spinach for the ultimate pairing!
Heat oven to 220C fan and season the pork generously and place in a oven proof dish which leaves 6-8cm around the meat. Then roast the meat for 40 minutes or until the crackling as puffed up (roast for 10min extra if necessary).
Remove meat from oven and pour in the milk until it sits just under the skin and cracking and be careful not to get any on the crackling. Mix in the paprika and bay leaves and the garlic (leave whole but bruise them). Lower oven to 130C fan and roast for 45 minutes.
Slice the potatoes length ways and then again to make 4 wedges. After the pork has cooked for 45 minutes in the milk add the potatoes and get as many under the milk as possible. Then roast again for 1 hour and 20 minutes.
To serve, spoon any left over milk out and then remove the meat and stir the potatoes
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Discover some of Michael's favourite cuts of meat from the Darts Farm Butchers and take your barbecue skills to the next level.