Pork Belly with Mustard Sauce
Ingredients:
Pork belly:
1.5 kg pork belly
45 ml Dijon mustard
30 ml sugar
salt & freshly ground black pepper to taste
Mustard sauce:
250 ml LANCEWOOD® Sour Cream
45 ml wholegrain mustard
15 ml honey
Smashed potatoes:
6 medium potatoes
60 ml melted butter
45 ml canola oil
salt to taste
250 ml LANCEWOOD® Sour Cream
Method
Pork belly:- Score the skin side of the pork belly with a sharp knife or a blade. Pour boiling water over and place on a wire rack on a baking sheet.
- Pat dry. Turn over with skin side facing down.
- Mix the mustard, sugar and seasoning together. Rub all over the bottom side. Cover and leave to stand for at least 2 hours.
- Preheat the oven to 230°C.
- Turn the pork belly over with skin side facing up. Bake for 30 minutes.
- Lower the heat to 160°C and bake for 1 ½ hours until golden and crispy.
- Slice and serve with mustard sauce and smashed potatoes.
Mustard sauce:- Stir sour cream, mustard and honey together in a small saucepan.
- Bring to the boil and simmer for 5 minutes.
- Serve with the pork belly.
Smashed potatoes:- Boil the potatoes in salted water until just soft.
- Preheat the oven to 180°C.
- Use the back of a spoon or a potato masher to smash the potatoes.
- Mix the melted butter and oil together and drizzle over the potatoes.
- Sprinkle with salt to taste.
- Bake for 30 – 40 minutes until golden and the smashed edges are crispy.
- Top with dollops of sour cream just before serving.
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