Treacle Glazed Pork Belly, Mashed Potato, Red Cabbage and Crackling

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Outstanding produce, cooked simply is The Three Horseshoes chef Jaap Schep’s food philosophy and you’ll taste it in every succulent mouthful of this flavoursome pork belly…

Here’s a recipe from a pub so cosy you can almost feel the heat of the open fire warming your face as you read about it. Best take your coat off or you won’t feel the benefit. The Three Horseshoes Pub and Kitchen is 300 years old, with a thatched roof to prove it, on the Jurassic coast in the bucolic village of Burton Bradstock. They’re in walking distance of the stunning Hive Beach and the coastal path, although at this time of year, we’d find it hard to venture too far from the pub and their great food.

It’s cooked by chef Jaap Schep, who runs the pub with his wife Hannah. Originally from Holland, he’s spent the last few months working with Rick Stein on the opening of his Winchester restaurant and now has even more passion for fantastic local produce, cooked simply. Jaap prides himself on working with the best local suppliers and putting his own award-winning twist on the recipe, as you can see from this succulent pork belly dish. As Jaap explains, “Pork belly really is a pub classic nowadays and it is a crowd pleaser at The Three Horseshoes; it has been a key dish on our menu since we took over in February last year. We slow cook ours overnight to ensure the flesh is soft, tender and juicy, a fantastic contrast to the crispy crackling served with our pork belly. The black treacle glaze provides a bitter sweet finish to the rich meat.”

Ingredients
Serves four

2kg pork belly (skin and bone in)

1kg shredded red cabbage

5g five spice

Salt and pepper

100g butter

4 cloves

1 cinnamon stick

4 bay leaves

100g apricot jam

100ml white wine vinegar

salt and pepper to taste

1kg King Edward potatoes

Pinch ground nutmeg

For the shallot jus

200g butter

200g double cream

1 tbsp black treacle

1 litre beef stock (make from bones, not bouillon)

50g diced shallots

50ml red wine

1 sprig of thyme

 

Method

For the pork belly
Season the flesh side of the belly with five spice, salt and pepper, leaving the bones and skin on. Place pork belly in a roasting tray skin side up and cook the pork belly for 12 hours at 80oC, best to do this overnight!

Take your pork belly out of the oven and cool down for 1 hour. Then carefully take the skin off and remove the fat from the skin. Score the skin and season with sea salt and bake in a hot oven for around 20 minutes until crispy and golden brown. Twist out the bone from the pork belly and remove most of the excess fat. Chill pork belly in the fridge before cutting into 180g portions.

For the red cabbage
Melt butter in a pan and add red cabbage and spices. Cook for 5 minutes and than add white wine vinegar and jam. Cook slowly for 1 hour and season.

For the mash potato
Peel and cut potato and add cold water, salt, bring to the boil for 25 minutes. Drain and let it rest for 5 minutes. Bring butter and double cream to the boil and add potato. Season with nutmeg, salt and pepper.

For shallot jus
Reduce proper beef stock by a quarter. In a new pan reduce red wine, diced shallots and thyme by half and add beef reduction. To reheat the pork belly, add a little bit of water in your roasting tray to keep your belly moist and put in a hot oven until hot. Then brush the pork with a little black treacle and cook for another few minutes to give your pork belly a nice bittersweet finish.

The Three Horseshoes Pub and Kitchen
Mill Street, Burton Bradstock, Dorset DT6 4QZ.

01308 897259

www.threehorseshoesburtonbradstock.co.uk

 

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