By With Lee Hawksworth at Woodseats Hall, Barlow
Woodseats Hall offers a variety of dining options available for private and special occasions, served in the beauty of its cruck barn.
Chef Lee Hawksworth relishes the opportunity to showcase dishes made with the very best locally sourced produce.
And this delicious seasonal recipe is no exception!
Crispy pork belly, black pudding bon bon, buttery mash, seasonal greens & rich red wine jus
2
servingsIngredients
500g skin-on pork belly
1 carrot, roughly chopped
1 onion, roughly chopped
2 garlic cloves
2 sprigs fresh thyme
400ml chicken stock
Sea salt & black pepper
- BLACK PUDDING BON BON
100g black pudding
50g sausage meat
25g plain flour
1 egg, beaten
60g panko breadcrumbs
Vegetable oil, for frying
- BUTTERY MASH
400g Maris Piper potatoes
60g unsalted butter
60ml double cream
Sea salt & white pepper
- RICH RED WINE JUS
1 shallot, finely sliced
1 garlic clove
1 sprig fresh thyme
150ml red wine
400ml beef stock
15g cold butter
Salt & black pepper
Directions
- Season the pork belly. Place the carrot, onion, garlic and thyme in a roasting tray and sit the pork on top. Pour the stock around the pork, cover tightly with foil and cook at 150°C for 3 hours until tender.
- Remove from the tray and press between two trays with a weight on top. Chill, preferably overnight.
- Cut into two portions and roast at 200°C for 15–20 minutes until thoroughly heated, crisp and caramelised.
- BLACK PUDDING BON BON
- Mix the black pudding and sausage meat together. Divide into two and shape into balls.
- Coat in flour, followed by beaten egg and finally the panko breadcrumbs. Deep-fry at 175°C for approximately 4 minutes until crisp, golden and cooked through.
- BUTTERY MASH
- Peel and cook the potatoes in salted water until tender. Drain thoroughly and allow to steam dry.
- Pass through a potato ricer or mash until smooth. Warm the cream and beat into the potato with the butter. Season to taste.
- RICH RED WINE JUS
- Gently soften the shallot, garlic and thyme. Add the red wine and reduce by approximately two-thirds.
- Add the beef stock and simmer until reduced to a rich, glossy sauce. Pass through a fine sieve and whisk in the cold butter just before serving.
Notes
- TO SERVE
• 4 asparagus spears
• 4 stems tenderstem broccoli
• 15g butter
• Herb oil
• Pea shoots or micro herbs - Blanch the asparagus and tenderstem broccoli in salted water until just tender, then finish in a little butter.
Spoon the mash onto the plate and arrange the crispy pork belly, greens and black pudding bon bon. Spoon over the red wine jus and finish with a little herb oil and fresh pea shoots.