Roast Pork Belly & Dauphinoise
Prep time: 2.5 hrs | Serves: 4-6
Ingredients
• 2kg pork belly (skin on, scored)
• 15g sea salt
• freshly ground black pepper
• 30ml olive oil
• 4 sprigs rosemary
• 4 sprigs sage
• 4 sprigs thyme
• 4 bay leaf’s
• 1kg potatoes (thinly sliced)
• 300ml double cream
• 200ml whole milk
• 3 garlic clove (crushed)
• 150g Gruyère cheese (grated)
• 20g unsalted butter
• 2g nutmeg
• 3g sea salt
Method
1.Preheat your oven to 220°C. Rub the pork belly skin with sea salt, ensuring the seasoning gets into the scores. Drizzle olive oil over the meat with the black pepper and more salt then lay it skin-side up in a roasting tray with herbs underneath. Roast for 30 minutes to crisp the skin – turn the heat down to 160°C and roast for an additional 1.5 hours.
2. Preheat your oven to 160°C. In a saucepan, gently heat the double cream, milk, crushed garlic, and nutmeg until warm. Layer the sliced potatoes in an ovenproof dish, seasoning each layer with salt. Pour the creamy mixture over the potatoes, sprinkle Gruyère cheese on top, and dot with butter.
3. Cover the dish with foil and bake for 45 minutes. Remove the foil and bake for an additional 15 minutes or until golden and bubbling on top.
4. Once cooked, allow the pork belly to rest for 15 minutes to ensure tender meat.
5. Slice the pork belly and serve alongside the creamy and indulgent dauphinoise potatoes. Big portions and big smiles!
