Midweek Roast Belly Pork with Roasted Chantenay and Roots
1tbsp fennel seeds, 1tbsp coriander seeds, Sea salt and black pepper, Rapeseed oil, 1.5kg pork belly, 500ml of chicken stock, 1 Glass white wine (optional)
Preheat oven to 200?C/400?F/Gas 7
What to do:
Crush the spices with 1-2 teaspoons of salt in a pestle and mortar, or with the end of a rolling pin in a deep bowl. Add 3 tablespoons rapeseed oil; rub this all over the flesh of the pork. Cover and refrigerate for at least one hour. Remove from the fridge 20 minutes before you cook the pork.
Rub the skin of the pork with more oil and season with sea salt and black pepper. Roast skin side up in the preheated oven for 30 minutes. Pour over the stock and reduce the oven temperature to 180?C/325?F/Gas 3
Cook for a further 1? hours, pouring the white wine round the joint about half an hour before end of cooking. Take the pork out the oven and cover with foil.
Rest for 15 minutes before carving, serve with the cooking juices and Roasted Chantenay and Roots.
Roasted Chantenay and Roots
4 medium sized beetroot, peeled and cut into quarters, 350g Chantenay carrots, 12 medium sized shallots, peeled and halved if too big, 6 tbsp rapeseed oil, A few springs thyme, 4 cloves garlic, 2 tsp red wine vinegar, Sea salt and black pepper, 2 tsp runny honey
Preheat the oven to 200?C/400?F/Gas 6
What to do:
Put the vegetables in a roasting tin, halved and quartered as you think fit. Drizzle with rapeseed oil. Pull the thyme leaves off their twigs and add to the vegetables along with the whole garlic cloves. Season lightly with salt and cover the roasting tin loosely with foil. Bake for 35 minutes, then remove the foil and cook for a further 10-15 minutes.
Put the vinegar into a small bowl and add a good pinch of the sea salt and let is dissolve. Stir in 2tbsp rapeseed oil. Then whisk in the honey. Toss the root vegetables with the mixture and serve at once.
Tips: You can roast the roots around the pork if you do not want to do anything much to them.