GLORIOUS ROAST PORK AND CRACKLING WITH CAULIFLOWER CHEESE AND SUMPTIOUS STOCK GRAVY

 

THE BEST EVER ROAST CRACKLING BELLY PORK WITH RICH CREAMY CAULIFLOWER CHEESE AND THE MOST EXCELLENT SPEEDY ROASTED VEG GRAVY

 

INGREDIENTS

1 side of fresh belly pork (approx 10")

3 tbsp from the dripping bowl

1 tbsp salt

1 cauliflower

200ml double cream

100g strong cheddar cheese

Pinch grated nutmeg

Salt and pepper

 

FOR THE GRAVY

2 courgette large chunks

1 small onion fine diced

5 small onions whole

6 small red onions whole

1/2 bulb garlic whole

2 yellow pepper large chunks

2 green pepper large chunks

1 glug ooil

 

CRACKING CRACKLING

Heat the oven and roasting tray to 220 degrees, take your side of belly pork and make sure it is completely dry, rub generously with salt.  Place in the pre heated oiled roasting tin and cook for approx 30 minutes and then turn the heat down to 200 degrees for the next 20 minutes, and at the same time add your vegetables to be roasted, after the 20 minutes turn the heat down to 160 degrees for a final 10 minutes of cooking.  I like to rest my meat covered on a hot plate for 5-10 minutes. 

 

FABULOUS GRAVY

Pan fry the diced onion in a dash of ooil and butter, add 1/3 of the roasted vegetables and 100ml wine, reduce by half and then add 500ml water or chicken stock and all of the roasting juices scraped from the tin, I also pour in any juices from the rested meat, add a tbsp of double cream then simmer and reduce a little and season to taste. Pour though a sieve and return the gravy to the pan, if you want to thicken slightly either reduce further or use a tsp of cornflour. 

 

QUICK CHEATS CAULIFLOWER CHEESE PUREE 

Steam or boil a cauliflower until very tender, puree in a blender till smooth, season to taste, reserve a couple of tbsp of the cooking water in case you need to loosen the puree.  Heat the cream in a pan, once simmering add the cheese and stir well, season with grated nutmeg and white pepper and salt to your taste.  Add the cauliflower puree into the rich creamy cheese sauce and keep warm as when this cools it will set, this makes great croquettes.