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Serves 4
Ingredients
Pork
1 belly of pork joint, skin on, about 1.8kg (4lb), skin scored
4 tbsp cider vinegar
2 tbsp pork dripping or butter
8 bay leaves, crushed
8 garlic cloves, finely chopped
2 tbsp sea salt
1 tbsp black peppercorns, crushed
red wine sauce to serve
Method
The night before, pour boiling water over the pork skin, then rub the joint with the cider vinegar. Place the joint on a plate in the fridge, uncovered, and leave overnight.
Preheat the oven to 200°C fan (220°C/gas 7). Spread the dripping, crushed bay leaves, garlic, salt, and pepper all over the pork. Set aside for 30 minutes so the flavours can develop.
Place the pork skin side up on a wire rack set over an empty roasting tin. Roast for 1 hour, then remove from the oven and reduce the oven temperature to 180°C fan
(200°C/gas 6).
Spread the prepared vegetables in another roasting tin and add the thyme, olive oil, and a wineglass of water. Lift the pork on its rack off the empty roasting tin and pour any fat that has gathered in the tin over the vegetables. Set the pork on its rack
over the tin of vegetables and place in the oven. Roast for a further hour, basting the pork and vegetables from time to time with the juices. The crackling should be crisp and golden.
Remove the pork from the wire rack and allow to rest in a warm place for 15 minutes. Meanwhile toss the spinach leaves with the hot vegetables. Remove from the tin, draining off any fat, and keep warm in a serving dish.
Remove the crackling in one piece and portion it, then carve the pork. Serve with the root vegetables and red wine sauce.
Red wine sauce
Serves 4
Ingredients
375ml (13fl oz) red wine
1 litre (1 3/4 pints) brown chicken stock
Method
Place the wine in a pan and bring to the boil. Allow it to reduce by half
Add the chicken stock and continue to reduce on a rapid boil until only about one-third of the original quantity is left.
Serve the sauce hot.
Tip – to make a brown chicken stock, you need to roast the chicken pieces and bones first until well coloured, before adding the remaining ingredients, such as vegetables, herbs, and other flavourings.
Vegetables
400g (14 oz) carrots, peeled and cut into long wedges
6 shallots, peeled
4 parsnips, peeled and cut into long wedges
1 whole garlic bulb, sliced crossways in half
3 sprigs of fresh thyme
1 tbsp olive oil
250g (9oz) spinach leaves
©James Martin. Taken from The Great British Village Show Cookbook by James Martin published by Dorling Kindersley Publishers Ltd, ISBN-10: 1405333170, ISBN-13: 978-1405333177
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