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Recipe: Roast pork belly with colcannon


3 tbsp honey
3t bsp coarse grain mustard
6 cloves
1.5kg stuffed pork belly, skin scored
fresh cube or 300ml concentrated made up chicken stock

1kg floury potatoes
50g unsalted butter
500g spring cabbage, washed and finely spaced
6 spring onions, finely chopped
4 tblsp double cream


Heat the oven to 190C/fan 170C/gas 5. Mix the honey mustard and cloves with 400ml warm water, adding a good pinch of salt and pepper. Put the pork into a small roasting tray and pour the honey mixture all over rubbing it into the skin. Break up the cinnamon sticks and scatter around the pork. Cover the tray with foil and roast for two and a half hours. About 20 minutes before the end remove the foil, pour any pan juices into a sauce pan and raise the oven temperature to 220C/fan 200C gas 7 to crisp the skin (it won't crackle completely).

Meanwhile boil and mash the potatoes. To make the colcannon, melt the butter in a pan, add the cabbage and cook gently till soft. Mix the spring onions and mashed potato, then beat in the cream. Heat through and season with salt and pepper.

Take the pork out of the roasting tray and allow to rest for at least 10 minutes before carving. Boil the pan juices ant stock until reduced by two thirds. Season if it needs it. Carve the pork and serve with gravy and colcannon.

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