Here on the Northern Belle we like to use the best of the British produce available.
Braised belly and tenderloin of pork is served with wilted spinach and black pudding mash with tomato.
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Braised belly and tenderloin of pork with wilted spinach and black pudding mash with tomato.
This dish combines great British ingredients we all know and love. When the belly, the tenderloin and the black pudding, come together on this plate show the real flavours that can be created from the different cuts of pork.
The pork skin is very tough, so for this we need a very sharp knife. When you cut through we only slice the skin alone and the layer of fat underneath, not into the meat itself.
Work in some salt and some pepper. With the salt addition to the skin, when it comes out of the oven on the final roast it will leave what we all know and love, a nice crispy crackling.
Transfer the meat to a roasting dish on a little bed of thyme and onion and a good splashing of white wine. Transfer the dish to the oven set to 160 degrees for around 3 hours.
For this part of the dish, trim down the tenderloin, wrap it in sage and then parcel it in to a nice sheet of parma ham which gives a salty flavour when cooked slow and through.
Add a bit of butter into the pan, place on medium heat, take your tenderloin and place it into the pan to seal it up. This takes around 1 minute on each side, which will be more than plenty to seal it off. Transfer it onto a baking tray where it’s finished off in the oven for around 8-10 minutes.
Firstly chop and dice the black pudding very finely. Slice your potatoes down quarterly, put the potatoes into a pan with boiling water until they’re soft all the way through, remove and push them through a ricer so you get a smooth pure. Add in a separate pan the double cream, a big serving of butter, melt it down and add the mixture into your mashed potatoes. Add the black pudding, then once warmed and heated nicely it’s ready to be served.
