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Pork Belly with Mustard Sauce
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Lancewood 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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