Apple Cider Vinegar Roast Pork Belly with Mushrooms and Pepper Sauce

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.

Ingredients
Pork belly
Mushrooms
Double Cream
Whiskey
Black Pepper
Sea Salt
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.

2 Replies to “Apple Cider Vinegar Roast Pork Belly with Mushrooms and Pepper Sauce”

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