BIG/HUGE Sunday Roast- Slow Roast Belly of Pork

Take one huge Belly of Pork

Score the top diagonally, cutting through the fat but not the meat

Rub rock salt into the fat

Salt & Pepper the underside/Add Thyme or Rosemary

Put in the oven for 30-40mins on high to get the fat cooking

Then lower the heat to 140/150 for 4hrs

Prepare Roast Potatoes

Part Boil in Salted water 15mins

Drain water & cover with four, Salt & Pepper

Shake the pan with the lid on the smash the sides of the potatoes 

Cheesey Leeks

Slice leeks (part boil or steam if you want)

Make a White Sauce

25g Butter melt on a low heat

25g plain flour

Pint of milk

80g of mature cheddar

Half a teaspoon of english mustard or mustard powder

White pepper

Steam Carrots & Cabbage

after 4hrs add whatever veg you want to use to make your gravy

Onion x1

Cabbage

Thyme x 3 sprigs

Bay leaves x 2

Salt & Pepper

Add this to the juices in the bottom of the pan & add veg/chicken stock

Put back in the oven for 1hrs on 150

To crispen the fat place under the grill with honey for 20mins

Gravy

Push all the vegetables through the sieve and put the gravy on the hob

Add cornflour to thicken

With a spoon skim off any excess fat.

250g of plain flour

3 eggs

1/2 pint of Milk

Sprinkle of Salt

I always guess my yorkshire pudding mix, you want to aim to have quite a thick sauce, still runny but with substance.

Heat oil in the tin first before adding the mixture.

(Keep mixture in the fridge until you use it and use muffin tins to get extra height.)