Potato fondant with roast pork belly
These potatoes are cooked under a crispy pork belly, absorbing all its rich flavour as they cook slowly in butter and stock until wonderfully tender.
Potato fondant with pork belly (6 portions)
3 Large potatoes (Yukon gold)
125g Butter
4 Cloves of garlic
6 Sprigs of thyme
300g brown chicken stock (good quality)
1.3kg pork belly (bones removed and skin dried)
Salt + pepper
Cut the potatoes into thick even slices, remove the sharp edge with a peeler. You’re aiming for something that resembles a bar of soap.
Heat some oil in a pan and colour the potatoes on both sides, you can dare to go dark here as you’ll lose some of the colour in the cooking process. Add your butter, garlic and thyme and baste.
Add your chicken stock, this should come up 2/3rd of the way up the potatoes. Add roasted pork bones and place your pork belly on top, place in the oven to cook at 140c for 1 hour.
Turn the temperature up to 220c with grill function on, place the dish back in the oven until the pork crackling is ready.
Carve pork, plate up potato and reduce liquid slightly if needed to make a light gravy to accompany your dish.
