Pork belly with wild garlic croquettes, root veg purée and cider
- April 2013
- Serves 6
- 50 minutes to make, 3 hours to cook
This meltingly tender pork belly recipe is accompanied by a creamy root veg purée and crispy wild garlic croquettes for a Sunday roast less ordinary.
- 70.9g (32.8g saturated)
- 29.7g (32.8g sugars)
If you have croquette mix left over, use it for bubble and squeak. Or make extra croquettes and freeze them – but if doing so, steam the potatoes as it gives the croquettes a better texture.
Can’t find wild garlic? Use 150g spinach and 2 crushed garlic cloves.
For good crackling, chill the uncooked pork overnight, uncovered, to dry the skin.
Red wine works better than cider with the cream in this dish – a juicy, balanced Chilean pinot noir tops the wish list.
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