Dingley Dell pork is from Suffolk, using the correct breeds, rear and grow stress free and healthy diet to maximize taste and tenderness.
One of my favourite dish, it’s a long process however the result is “fantastique”
1kg Dingley dell pork belly, bone in, rind on
Cornish sea salt
- With a sharp knife, score the skin in straight lines all across the skin and as close as possible of each others. Season well and rub with lemon juice. Put in the fridge for 20 minutes.
- Meanwhile, pre-heat the oven @240degree
- Place the pork belly into a roasting tray, and in the oven for 45 minutes.
1 large white onion, quartered
2 carrot roughly cut
1/2 celery roughly cut
2 bramley apple cut in halves
- Reduce the heat to 150 degree, add the vegetables around the belly. Cook slowly for 4 hours at this temperature.
- After 4 hours, pour a bottle of Aspall cyder on top of the belly and cook for another 45 minutes.
- In meantine, peel and dice 1 celeriac and 1 bramley’s apple. Put into a saucepan, add cold water and salt. Cook till tender, and mash roughly with a potato masher or a fork. Check seasoning.
- Peel and small dice 500gr of Bramley’s apple, 1/2 lemon juice, 60gr caster sugar, 50gr butter. Into a saucepan and cook slowly till apples are tender, remove from the heat to rest.
- Remove the pork belly from the roasting tray, remove bones and cartilages.
- cool down and place in the fridge for the meat to rest, once cold portion the belly into 4 equals portions, it is important to cut a cooked pork belly cold otherwise you break apart the crackling to the meat or worse.
- make a jus with vegatable from roasting tray, by deglacing with more Aspall cyder, bring to the boil, skim the fat out, check seasoning, and taste till you are happy.
- into a hot pan with vegetable oil, put the pork belly skin first, cook till skin start to puff, then turn on each side and place in the oven for 10-15minutes, reheat your celeriac and apple sauce and dress the way you like it.
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