Tom's Recipes
Roast Pork Belly with Mash, Carrots and Broccoli
Thick strips of pork belly cooked slowly in the air fryer until soft, then blasted for crackling, with mash, carrots, broccoli and cavolo nero.
- Makes
- 2 servings
- Prep
- 15 minutes
- Cook
- 1 hour 50 minutes
- Air fryer
- 160°C
Ingredients
For the Pork
For the Mash & Vegetables
Method
Tap a time to start a timer.
Pat the pork dry and score the skin with a sharp knife. Rub the skin with the oil and plenty of salt. Heat the air fryer to 160°C.
- 2 pork belly chunkies
- 1 tsp olive oil
- salt
Put the pork skin side up on the crisper tray and cook it for , until the fat is soft and the middle of the meat reaches 70°C.
Turn the air fryer up to 200°C and cook the pork for more, until the skin blisters into crackling. Rest it for .
While the pork cooks, boil the potatoes for , until soft, adding the carrots for the last . Steam the broccoli over the pan for the last .
- 600g potatoes
- 2 carrots
- ½ head of broccoli
Drain the potatoes and mash them with the butter and milk. Spoon out Ted's mash before you season the rest with salt.
- 25g unsalted butter
- 50ml whole milk
Heat the oil in a frying pan over a medium-high heat and cook the cavolo nero for , turning it often, until wilted and tender. Take out Ted's share, then season the rest with salt.
- 100g cavolo nero
- 2 tsp olive oil
Serve the pork with the mash, carrots, broccoli, cavolo nero and apple sauce.
- apple sauce
In the Oven
Cook the pork on a tray at 150°C for 1 hour 45 minutes, then turn the oven up to 220°C for 20 minutes, until the skin crackles.
Defrosting
Pipers delivers the pork frozen. Defrost it in the fridge overnight and cook it within 3 days.
For Ted
Give Ted small pieces of meat from under the skin with the fat trimmed off, because the salt sits on the skin. Serve it with his unseasoned mash, and soft carrot, broccoli and cavolo nero cut small.
Source: Pipers & Co cooking instructions
In the meal plans for the week of 26 October.