Many years before I began eating low carb I had a delicious meal at a restaurant in Wandsworth, South London called Chez Bruce. It was a slow roast pork belly with black pudding and olive oil mash. I couldn’t believe how tender the pork belly was and have attempted to recreate it many times since but without success.
A cold May Bank Holiday is plenty of incentive to try a new recipe so I decided to try slow cooking some pork belly in apple cider vinegar and water before roasting. I finally achieved that elusive tenderness and added flavour I had aimed for on many occasions. Obviously omitting the mashed potato I paired the pork with mushrooms and added a peppery cream and whiskey sauce.
Apple Cider Vinegar
The quantity can be adjusted accordingly to suit.
First add the pork belly to a slow cooker and cover with water, add 3 to 4 tablespoons of apple cider vinegar and cook on low for 3 hours. Remove the pork belly and pat dry with a paper towel. Place on a baking sheet along with the mushrooms and add a few knobs of butter and a good sprinkling of sea salt. Roast at 200°C for 30 minutes.
For the sauce
While the pork belly and mushrooms are roasting, melt a tablespoon of butter in a saucepan and add half a teaspoon of arrowroot powder (or thickener of your choice) to the melted butter to create a roux. Stir in equal quantities of double cream and water (about 3 to 4 tablespoons per serving), a teaspoon of whiskey per serving and plenty of freshly ground black pepper. Stir until thickened. Add the sauce to the plate first and top with the pork belly and mushrooms.