MOTHER’S DAY LUNCH Roast pork belly with apple wedges & cider sauce Slow-roast pork is a tapas classic. We’ve paired the meltingly tender meat with apple and cider favours to add a traditional British twist SERVES 6 READY IN 3HRS 30MINS PRICE PER SERVING 89p 800g pork belly joint 2tsp sunflower oil 1tsp coarse sea salt 1 large onion 1 large carrot 150ml British dry cider 300ml pork stock, made with 1/2 a stock cube 1 level tbsp cornflour 4 Granny Smith apples 15g unsalted butter 1 Preheat the oven to 150C/130C Fan/Gas 2. Unroll the pork joint. Rub the skin with the oil, then sprinkle over the sea salt. 2 Cut the onion and carrot into thick slices, then put in a roasting tin to form a trivet – a layer for the pork to sit on, so that it cooks evenly. Lay the joint on top, skin-side up. Add enough water to come halfway up the layer of
veg – take care to avoid splashing the pork. 3 Cook the pork in the oven, uncovered, for 2hrs 30mins. Check every 30mins and top up the water if needed. 4 At the end of the cooking time, turn the oven up to 220C/200C Fan/Gas 7. Top up the water again and cook for another 25-30mins, until the pork skin is crisp. Remove from the oven. Leave to rest for 20mins, then take out the veg (you can freeze it to use in soups or stews). 5 For the sauce, pour away the fat and liquid in the tin. Add a splash of the cider, then use a spatula to scrape of the bits stuck to the base – they’re full of favour.
Spoon the cider and bits into a pan. Add the rest of the cider. Bring to a boil, then simmer for 10mins to reduce slightly. Add the stock. Heat to a simmer again. Meanwhile, mix the cornfour with 1tbsp cold water. Stir into the sauce until it boils and thickens. 6 Core and slice the apples. Fry in the butter until tender but still frm. Serve with the pork, with the sauce on the side.
British-style patatas bravas Mustard, Worcestershire sauce and chutney give this popular tapas dish a home-grown favour SERVES 6 READY IN 50MINS PRICE PER SERVING 25p
Each 219g serving contains: ENERGY
FAT
SATURATES SUGARS
SALT
1,549kj High High Low Med 370kcal 24.1g 8.8g 5.5g 1.53g 19% 34% 44% 6% 26% of your reference intake. Typical energy values per 100g: 707kJ/169kcal
600g British Baby Pearl Potatoes, halved 3tbsp sunflower oil 1 large onion, chopped 2tbsp Worcestershire Sauce 1tbsp balsamic vinegar 3tbsp Extra Special Caramelised Onion Chutney 1tbsp coarse-grain mustard 1 Preheat the oven to 220C/ 200C Fan/Gas 7. Toss the potatoes with 2tbsp of the oil, then cook in a roasting tin for 40mins, until golden. 2 Heat the remaining oil in a pan. Cook the onion until soft and starting to colour. 3 Add the Worcestershire Sauce, balsamic vinegar, chutney and mustard, plus 50ml water. Simmer for 15mins, stirring, until you have a thick sauce. 4 Pour the sauce into bowls and top with the potatoes. Each 148g serving contains: ENERGY
FAT
SATURATES SUGARS
SALT
638kj Med Low Low Low 152kcal 6.1g 0.7g 5.9g 0.30g 8% 9% 4% 7% 5% of your reference intake. Typical energy values per 100g: 431kJ/103kcal
MARCH 2015 | ASDA.COM/GROCERIES | 39