Simon Osborne is a master butcher at the award-winning Blagdon Farm Shop in Northumberland. In 2018 he was crowned the inaugural National Game Champion for his work sourcing and promoting game.
Blagdon Farm Shop, Milkhope, Berwick Hill Road, Blagdon, NE13 6DA, tel 01670 789 924, www.theblagdonfarmshop.co.uk
Pork belly with white wine, red onion & fennel
Author: Simon Osborne
Ingredients
- 2.5kg piece pork belly
- 4 cloves garlic, crushed
- 2 sprigs rosemary
- 1 tbsp fennel seeds
- olive oil
- salt
- 3 red onions, thickly sliced
- 500ml white wine
- 2 tbsp plain flour
- 500ml chicken stock
Method
- Preheat oven to 220C/Gas 7.
- Score the skin of the pork belly (your butcher will do this for you).
- Place the meat on a rack above a bowl and pour a full kettle of boiling water slowly over the skin.
- Pour away the collected water, pat dry and leave to dry completely for an hour or so.
- Mix the garlic, the finely chopped leaves from the rosemary and the fennel seeds with a little olive oil and salt and rub all over the pork skin.
- Lay onion slices in a roasting tin and pour white wine over.
- Place pork on top and roast in the oven for 30 mins.
- Turn down to 160C/Gas 3 and continue cooking for a further 3 hours.
- Lift meat off the onion, place on a serving plate and set aside to rest under foil and a tea towel.
- Pour off most of the fat from the pan, place over a low heat, stir in the flour and stir for a couple of minutes on the hob.
- Add stock and bubble everything together to make a gravy.
- Strain into a jug and serve with the pork.
- Serve with Carroll’s Pink Fir heritage potatoes and Blagdon purple sprouting broccoli.
