Sunday lunch really is our favourite time of the week here at East Fortune Farm. We love to gather the family round the table and take stock of the week that has been and talk about plans for the week ahead. It’s a special time as we all catch up and the saying ‘A Sunday well spent brings a week of content’ certainly rings true for The Brand Family.
One of Scotland’s top chefs and great supporter of The Brands, Tom Kitchin has kindly provided readers with a delicious pork recipe – perfect for Sunday lunch. This is a tasty yet simple recipe and all the ingredients are in stock at Brand’s Larder. Knowing that you have sourced the finest piece of locally home-reared pork for your family gives you that extra delicious flavour!
ROAST CRISP PORK BELLY
INGREDIENTS (serves 4-6)
1kg pork belly
500g rock salt
3 apples, such as Cox or Braeburn
For the apple sauce
4 apples, such as Bramley – peeled and cored
Pinch of salt, or to taste
Place the pork belly on a meat chopping board, skin side up. Using a small sharp knife, lightly score the skin, making criss-cross cuts all over. Take care not to cut into the flesh. Lightly rub rock salt all over the skin, place the pork belly in a non-reactive dish or baking tray that will fit in your fridge, cover with clingfilm and chill for at least 6 hours, but ideally overnight.
Preheat the oven to 200˚C Fan /220˚C/Gas Mark 7 and bring a kettle of water to the boil. Remove the pork belly from the fridge, wash off the salt and rub dry with kitchen towel. Place a roasting rack on top of a roasting tray and place the belly on top of the rack, skin side up. Take the boiling water and pour directly on the pork belly, letting it run off the meat into the tray until it is about 5cm deep. Stand back so you don’t get splashed. Place in the oven and roast for 20 minutes. Lower the temperature to 160˚C Fan/180˚C/Gas Mark 4 and continue roasting for a further 3 hours or until the skin is very crispy and the meat is tender enough to flake easily.
Make the apple sauce. Peel, core and chop the Bramley apples. Place them in a heavy-based saucepan with the sugar to taste, butter, salt and a splash of water. Stir over a low heat for 15-20 minutes until the apples start to break down. Adjust the seasoning with salt, if necessary. Set aside.
About 30 minutes before the pork is due to come out of the oven, cut each of the remaining apples in half and use a melon baller to remove the core. Immediately place them in the oven with the pork and roast for the remaining 30 minutes or until they are tender and lightly browned. Leave the pork belly to rest for five minutes after it comes out of the oven, then cut into serving portions and serve with the apple sauce and apples. I always serve the apple sauce at room temperature, but it can be reheated.