Darts Farm

Topsham, Devon
EX3 0QH
Tel: 01392 878 200
Email: info@dartsfarm.co.uk

Slow Cooked Pork Belly with Seasonal Mash

Slow Cooked Pork Belly with Seasonal Mash

As the nights begin to get dark and cold, there is nothing better than slow cooking. This recipe for delcious slow cooked, tender pork belly drizzled in a delicious honey and soy glaze is a must try. 

Difficulty:
Prep time: 30 minutes
Cook time: 6 hours 15 minutes
Serves: 4
Slow Cooked Pork Belly with Seasonal Mash Image 1
Slow Cooked Pork Belly with Seasonal Mash Image 2

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Ingredients

  • 1kg Darts Farm Butcher's Pork Belly

For the stock...

  • 1l water
  • 1 tsp garlic
  • 1 tsp ginger
  • 2 Tbsp sugar
  • 3 Tbsp soy sauce
  • 3 Tbsp Shaoxing wine
  • 1 cinnamon stick
  • 1 star anise
  • 2 cardamom pods, crushed

For the glaze...

  • 2 tsp ginger
  • 2 Tbsp honey
  • 4 Tbsp Brown sugar
  • 6 Tbsp soy sauce
  • ½ tsp chili flakes

For the Spring Onion & Cabbage Mash...

  • 1KG Darts Farm Maris Piper Potatoes
  • 6 - 10 Spring Onions, chopped
  • 200g Darts Farm White Cabbage, chopped and shredded
  • 1 Tbsp butter
  • A dash of milk (around 50ml)
  • Salt & Pepper to taste

Method

For the pork...

  1. Add all the of the stock ingredients into the slow cooker and stir slightly.
  2. Gently add the pork belly into the slow cooker.
  3. Cook on low for 6 hours.
  4. Remove the pork from the slow cooker and allow it to drain. Pat the pork dry with some paper towel.
  5. Place the pork under a grill with the fat side up and cook until the top is crispy. Keep an eye on it as it will burn quickly.
  6. Meanwhile, in a pot, mix the glaze ingredients and bring to the boil.
  7. Once the top of the pork belly is crispy, slice into serving size pieces and pour the glaze over the top.
  8. Serve & Enjoy.

Pork recipe adapted from 'slowcookingperfect'

For the mash...

  1. Bring a large pan of salted water to the boil and add the potatoes. Return to the boil and cook, covered, for 15-20 mins or until the potatoes are tender; you should be able to easily pierce them with a fork. 
  2. In a seperate, smaller pan bring water to the boil and add the shredded cabbage. Boil for 5-10 mins until tender, keeping a close eye that it does not over cook.
  3. Drain the potatoes through a colander, then set aside to steam dry for 3-4 mins – this will help them become extra fluffy when mashed.
  4. Meanwhile, put the milk in the potato pan and gently warm through over a low heat. Tip the dry potatoes back into the pan and mash well until fully combined with the milk. Keep mashing for a really smooth mash, scooping around the edges of the pan to ensure nothing is missed, or leave slightly textured if preferred.
  5. Dot over the butter, spring onions and cabbage then season and stir to mix in before serving.

 


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