Belfast Telegraph

Home Life Recipes

Recipe: Pork plate

Try these terrific recipes using local produce from Northern Ireland’s first Good Food Circle

This is confit pork belly, poached pork fillet and roast loin of pork. Served with apple purée, caramelised apple, apple crisp and cider jus. From the menu at Oysters Restaurant, run by Kevin and Caroline Clarke in Strabane

What you'll need

500g pork belly

500ml duck fat

2 pork fillets

4 pork loin chops

for the Apple puree

4 Granny Smith apples


100ml stock syrup

for the Apple Crisp

1 Granny Smith apple

40g caster sugar

100ml water

for the Caramelised apples

2 Granny Smith apples

50g caster sugar

30g butter

for the Cider Jus

20g butter

1 shallot, peeled & chopped

Clove of garlic, peeled & chopped

Stick of celery, chopped

Carrot, chopped

Bay leaf

Stick of thyme

1 tbsp sugar

1 tbsp balsamic vinegar

200ml cider

200ml red wine

1-1½ litres beef/veal stock

Pre-heat oven to 150°c/gas 2/300°F. Melt duck fat, pour over belly. Roast for 2½ hours. Remove belly & place between two baking trays, topped with a weight. Cool for ¾ hour or overnight.

Roll pork fillets in clingfilm and tie at ends. Place in boiling pot of water for eight to ten minutes. Leave for two minutes. Remove clingfilm. Remove thin slice from bottom and top and finish by cutting diagonally to form two halves.

Heat pan, season pork loin chops, sear for two minutes on each side and place in oven for 10 minutes.

Peel and stew the Granny Smith apples, then purée.

To make the apple crisp, pre-heat oven to 110°C/gas ¼/225°F. Thinly slice the apples (2 cm thick). Drop the slices into stock syrup to coat, arrange in a single layer on a baking sheet and cook in oven for 1-1½ hours until crisp.

To make the caramelised apples, cut apples in half and remove core. Heat pan, add sugar and butter and cook until golden brown. Add apples, leave for one minute. Turn apples and place in oven for five minutes.

To make the cider jus, melt butter in a large saucepan and gently cook shallot, garlic, celery, carrots, bay leaf, and thyme for about five minutes. Add sugar, cook for two to three minutes to caramelise. Add vinegar cider and red wine and reduce to sauce consistency. Pass through a muslin-lined sieve and cool.

To serve, spoon apple purée onto warm plates. Place the pork loin on top of the caramelised apple. Arrange the fillet and belly on the plate. Drizzle with jus, garnish with two apple crisps and flat leaf parsley.

Belfast Telegraph


From Belfast Telegraph