Slow braised pork belly with fondant potatoes, baby vegetables, black pudding ‘bon bon’s’ and Armagh cider reduction



Pork Belly : 1kg pork belly off the bone (your friendly butcher will do this for you)
Rough mirepoir of vegetables
Chicken stock
330ml of Long Meadow Armagh cider
Sea salt and cracked black pepper
2/3 cloves garlic (crushed)

Potato Fondant : 3 large Maris Piper potatoes
Chicken stock

Baby vegetables : Baby carrots
Trimmed green beans
Seasoned water
Butter (unsalted)

Black pudding ‘bon bon’s’ : medium sized black pudding
Flour, eggs and pin head breadcrumbs to pane

Cider reduction : Rib Bones from the pork belly
Long Meadow cider
Chicken stock
1 large onion
2 cloves garlic (finely chopped or crushed
Seasoning and butter


Pork Belly : Score and season the pork belly and seal well on a hot non stick pan.  To a roasting tray, add the rough mirepoir of vegetables, cider, garlic and chicken stock.  Place the pork belly on top of the mirepoir and cover with tin foil.  Place in a pre-heated oven at 150 C for 3 to 4 hours.

Remove from the oven – remove the cooked pork belly onto another tray.  Place another well weighted tray on top of the pork belly and once cooled to room temperature place in the fridge until chilled.

Strain the roasting juices and when cool, skim any excess fat – set aside to make cider reduction later.

Fondant potatoes : Takes 2 or 3 large Maris Piper potatoes – wash and peel.  Carefully cut potatoes into 1 inch cubes.  Add approximately 50g of butter to a hot pan and colour each side until golden brown.  Add chicken stock to pan to a level which covers half of the potato cubes.  Cover and gently simmer for 20-25 minutes until soft in the middle.  Constantly turn the potatoes during the cooking process and maintain the level of stock at all times.

Baby vegetables : Wash vegetables and add to a pot of boiling, seasoned water.  Cook for 4-5 minutes until cooked through.  Strain and toss in melted butter to serve.

Bon bon’s : Place black pudding (skin off) in a bowl and add seasoning and cream – mix well.  Roll mixture into a small ball and pane in flour, egg wash and pinhead breadcrumbs.  Place in a deep fat fryer at 160 C until golden brown.

Cider reduction : To a hot pan add the pork ribs, onion and garlic.  When cooked through, deglaze the pan with about 200ml (or so) of cider – reduce by half over moderate heat.  Finally, add the strained and skimmed roasting juices and simmer for a further 15 minutes.  Strain the contents of the pan into another pan and add a knob of butter to add shine.

Assemble dish as per photograph above


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