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Boned & Rolled Braised Pork Belly with Butternut Squash

'Historically in Devon we are excellent pig keepers. Proof of this is the year round supply of superb, ethically produced pork being grown in the fields around us. At the Jack we try to feature this naturally reared and succulent meat in as many different ways as we can. This is a fabulous dish that we serve on the restaurant menu. The skill here is really down to the butchery and Steve at Country Farm in Ottery St Mary is the king of the boned and rolled pork belly. You can make this at home at any time of the year – squashes and pumpkins aren’t just for autumn!'


Recipe kindly supplied by Matthew Mason from The Jack in the Green at Rockbeare. Enjoy this and many others in their forthcoming cook book - out winter 2015/16. Please visit:

Serves 4


Ingredients for your Pork:


½ of a boned and rolled pork belly, skin off (approx 1.5kg)

1 carrot

½ celery stick

1 large onion

3 bay leaves

6 cloves of garlic

2 star anise

A good glug of Mead (not essential but great if you have it)

Enough pork/chicken stock to cover (approx 2 litres)

A few sprigs of sage and thyme

Method for your Pork:


Season the boned and rolled belly well with salt and pepper. Heat a large sauté pan with a little oil and sear the pork all over until golden brown. Set to one side.


Roughly chop the carrot, celery, garlic and onion. Sauté briskly in the same pan as the pork and add to a large braising pot with the bay, alcohol, herbs and spices.


Place your pork into the pot with the vegetables and cover with stock. Bring to a simmer and cook in the oven for 4 hours at 160°C. Remove from the heat and allow the pork to cool in the liquid.


Once cooled, gently remove the string with a small pair of scissors. Wrap tightly in cling film to retain a nice, neat round shape. Strain and reserve the braising liquid. Leave the pork belly to set overnight in the fridge.


For the sauce, chill the braising liquid overnight. Then, as required, skim off as much fat as possible from the braising liquid, return to the heat and reduce to reach the desired sauce like consistency and keep warm until needed.


For your Butternut Purée:


1 butternut squash, peeled and diced

60ml double cream

100ml chicken stock

Few sprigs of thyme

1 generous knob of butter

Salt and pepper

Method for your Roast Butternut Squash:


Peel the butternut and dice into 1½ cm chunks - alternatively use a melon baller for a neat shape. When ready, season and sauté with the thyme until golden brown.

For your Roast Butternut Squash:


1 butternut squash, peeled and diced

40g of butter

Pinch of fresh thyme

Salt and pepper

Method for your Butternut Purée:


Peel and dice the butternut. Cook in the butter with a sprig of thyme, salt and pepper until it begins to soften. Add the stock and cream and reduce until the liquid has all but gone, stirring frequently. Blend until smooth, using a little more cream if necessary. Then pass through a fine sieve using the back of a ladle into a clean pan. Reserve until needed.

To Finish:


Slice the pork into even pieces and season well. Heat a little vegetable oil in the pan and sear the pork belly until golden and crispy. Serve with some hot butternut purée, roasted squash and a little of the reduced sauce drizzled around.