Slowly Roasted & Pressed Belly Of Pork, Cider Jus, Mashed Potatoes, Pickled Red Cabbage & Sauteed Green Beans Recipe

Prepare pork

Preheat oven to 130°C (265°F). Score the pork belly skin in a crosshatch pattern with a sharp knife, being careful not to cut into the meat. Pat dry with paper towels.

Rub the meat side (not the skin) with 1 tbsp olive oil, then season the flesh generously with 1 tbsp sea salt and 1/2 tsp black pepper. Tuck thyme sprigs and crushed garlic under the meat side.

Place the pork belly skin-side up in a roasting tray on a wire rack. Pour 250 ml apple cider into the tray (not over the skin) to provide moisture and aroma during roasting.

Cover tightly with foil and roast in the center of the preheated oven for 3 hours until meat is very tender. Remove foil for the last 30 minutes to allow skin to dry out slightly; increase temperature to 200°C (390°F) for the final 20–25 minutes to crisp the skin (watch carefully to avoid burning).

Remove pork from oven and transfer to a cutting board. Reserve all pan juices. Wrap the pork tightly in foil and place on a plate. Put another heavy tray or board on top and weigh down (or use a meat press) to compress for 20–30 minutes — pressing firms the meat and helps achieve a neat slice for plating.

After pressing, unwrap and remove kitchen twine if used. Reserve for slicing. Keep warm loosely covered while finishing other components.

While the pork roasts or during resting, prepare the jus. In a small saucepan over medium heat, melt 15 g butter. Add the chopped shallot and sweat for 2–3 minutes until translucent but not browned.

Pour in 400 ml apple cider and 300 ml stock. Add 1 tsp brown sugar and bring to a gentle simmer. Reduce by about half (15–20 minutes) until slightly syrupy and flavor is concentrated.

Taste and season with 15 ml apple cider vinegar, 1 tsp salt and 1/2 tsp black pepper. If you prefer a thicker jus, mix 1 tsp cornstarch with 1 tbsp cold water to make a slurry, whisk into the simmering jus and cook 1–2 minutes until thickened.

Finish by whisking in the remaining 10–25 g butter off the heat for gloss and body. Keep warm.

Place the peeled and cubed potatoes in a large pot, cover with cold salted water (use the 1 tsp salt), bring to a boil and simmer until very tender, about 15–18 minutes.

Drain well and return potatoes to the hot pot for 1 minute to evaporate residual moisture. Warm the milk and 50 g butter together until butter melts.

Pass potatoes through a ricer or mash until smooth. Gradually stir in the warmed milk and butter mixture. Add the optional 50 ml cream if desired for extra richness. Season with 1/2 tsp black pepper and adjust salt to taste. Keep covered and warm.

Combine 120 ml apple cider vinegar, 120 ml water, 2 tbsp caster sugar, 1 tsp salt, bay leaf and cloves in a small saucepan and bring to a simmer to dissolve sugar and salt.

Place the shredded red cabbage in a heatproof bowl or jar. Pour the hot vinegar mixture over the cabbage and stir to combine. Allow to cool to room temperature, then refrigerate for at least 1 hour; best after several hours or overnight to develop flavor.

Before serving, drain off excess liquid. Reserve a spoonful of pickling liquid to adjust brightness if needed when plating.

Bring a medium pot of salted water to a boil. Blanch green beans for 2 minutes until bright green and just tender. Immediately plunge into an ice bath to stop cooking, then drain and pat dry.

In a sauté pan over medium-high heat, melt 15 g butter or heat equivalent olive oil. Add sliced garlic and cook 30–45 seconds until fragrant but not brown.

Add the blanched green beans and toss for 1–2 minutes to heat through and coat in butter. Season with 1/2 tsp salt, 1/4 tsp black pepper and finish with 1 tsp lemon zest if using. Keep warm.

Slice the pressed pork belly into even 1–1.5 cm thick slices. Reheat briefly in a hot oven (160°C / 320°F) for 5–7 minutes if needed to restore warmth and crisp the skin slightly.

Place a generous spoonful of mashed potatoes on each plate. Fan 2–3 slices of pork belly beside the mash. Add a small mound (about 2–3 tbsp) of pickled red cabbage and a portion of sautéed green beans.

Spoon warm cider jus around and lightly over the pork. Garnish with a thyme sprig if desired and serve immediately.