Roast pork belly with colcannon

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olive magazine

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1. Heat the oven to 190C/fan 170C/gas 5. Mix the honey, mustard and cloves with 400ml warm water, adding a good pinch each of salt and pepper. Put the pork into a small roasting tray and pour the honey mixture all over, rubbing it into the skin. Break up the cinnamon sticks and scatter around the pork. Cover the tray with foil and roast for 21/2 hours. About 20 minutes before the end, remove the foil, pour any pan juices into a saucepan and raise the oven temperature to 220C/fan 200C/gas 7 to crisp up the skin (it won't crackle completely).
2. Meanwhile, boil and mash the potatoes. To make the colcannon, melt the butter in a pan, add the cabbage and cook gently till soft. Mix in the spring onions and mashed potato, then beat in the cream. Heat through and season with salt and pepper.
3. Take the pork out of the roasting tray and allow to rest for at least 10 minutes before carving. Boil the pan juices and stock until reduced by 2/3. Season if it needs it. Carve the pork and serve with the gravy and colcannon.

Per serving

1340 kcalories, protein 76.8g, carbohydrate 56.9g, fat 91 g, saturated fat 38.2g, fibre 8.2g, salt 1.81 g

Latest comments and suggestions

• susan666

  06 March 2008

  susan666 commented on this recipe

  First time I have cooked belly pork and this dish was delicious! The skin did not ,as the recipe suggested, crisp up as much as I would have liked,so I removed the skin after cooking and crisped it up under the grill. The meat was succulent after cooking in the liquid and resulted in a gravy that was, although slightly sweet, very moreish. Colcannon was a perfect accompaniment. 10 out of 10 for the whole meal!!

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• susan666

  06 March 2008

  susan666 rated this recipe

  

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• Julie

  09 March 2008

  Julie rated and commented on this recipe

  

  Made this last night and it was delicious. I would definitely make it again but next time I would put the pork into a clean roasting pan after pouring the honey/ mustard liquid into a saucepan. The honey/mustard residue really stuck to the roasting pan and burnt on when the oven temperature was turned up which filled the kitchen with smoke. I've been scrubbing for ages this morning after leaving the pan to soak overnight!

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Ingredients

• 3 tbsp honey
• 3 tbsp coarse grain mustard
• 6 cloves
• 1.5kg on the bone pork belly , skin scored
• 2 cinnamon sticks
• chicken stock fresh, cube or concentrate made up to 300ml

Colcannon

• 1kg floury potatoes
• 50g unsalted butter
• 500g spring cabbages , washed and finely sliced
• 6 spring onions , finely diced
• 4 tbsp double cream

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Difficulty and servings

Serves 4

Preperation and cooking times

Prep 30 mins

Cook min 2 hrs 50 mins

Ingredients

• 3 tbsp honey
• 3 tbsp coarse grain mustard
• 6 cloves
• 1.5kg on the bone pork belly , skin scored
• 2 cinnamon sticks
• chicken stock fresh, cube or concentrate made up to 300ml

Colcannon

• 1kg floury potatoes
• 50g unsalted butter
• 500g spring cabbages , washed and finely sliced
• 6 spring onions , finely diced
• 4 tbsp double cream

Per serving

1340 kcalories, protein 76.8g, carbohydrate 56.9g, fat 91 g, saturated fat 38.2g, fibre 8.2g, salt 1.81 g

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