Pork Belly, Broccoli & Smashed Potatoes
Easter menu inspiration to make this your happiest Easter yet!
Recipes by S’philile Gebashe
Ingredients:
- Abby Potatoes 1.5 kg
- 2 Tbsp butter,melted
- 1 Tbsp olive oil
- 2 garlic cloves, minced
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 tsp fresh rosemary
How To Make Roasted Smashed Potatoes
- Preheat the oven to 200°C and line a baking tray.
- Boil the potatoes in salted water until fork tender.
- Drain, and place the potatoes on a prepared baking tray.
- Use a fork or potato masher to gently smash them.
- Drizzle with melted butter and olive oil, then sprinkle with minced garlic, salt, black pepper, and rosemary.
- Roast until crispy and golden brown.
Ingredients:
- Tenderstem® Broccoli 230 g
- a pinch Maldon salt
- Crispy onion sprinkles
- A squeeze of lemon juice
- 1 Tbsp creme fraiche
How To Make Crispy Onion Tenderstem Broccoli
- Blanch the broccoli, then drain the water.
- Top with crispy onions, Maldon salt and a squeeze of lemon juice.
- Finish off with creme fraiche.
Ingredients:
- 4 onions medium,peeled and sliced into rings
- 4 apples, peeled, cored and quartered
- Handful of sage
- 750ml Apple Juice
- 1 pork belly roast
How To Make Slow-Roasted Pork Belly with Apples And Cider
- Preheat the oven to 200°C.
- Place the onions and apples in a deep roasting pan and scatter over the sage.
- Toss, then pour in the cider.
- Place the pork belly on a chopping board, skin-side, and dry well with a paper towel.
- Using a very sharp knife, deeply score the skin and fat layer in a diagonal pattern.
- Rub the skin with sea salt, ensuring you get the salt into the score marks.
- Place the pork on top of the onion and apple mixture, then roast until the skin starts to crackle.
- Turn the heat down to 160°C and roast for a further 2 to 3 hours, basting now and then and topping up with the apple juice, if necessary, to prevent the onions and apples from burning.
- Remove from the oven when the belly is cooked through and falling off the bone but still succulent.