Belly pork on a bed of horseradish mash with onions and cavallo nero…

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Belly pork on a bed of horseradish mash with onions and cavallo nero...

Simplest of Saturday suppers. I will not bore you with technique – so little to it. A super 700 gm piece of belly pork from those wonderful folk at Parsonage Farm – roasted after being slashed lightly across the skin, rubbed with a little olive oil, salt, and thyme – at 210c for 20 minutes, then 45 minutes at 160c. Result? Pork Perfection.

5 maris pipers boiled and mashed with butter, black pepper and salt. An onion sliced and pan fried, added to the mash, along with 5 leaves of steamed cavallo nero – the prince of greens and a table spoon of creamy horseradish. This was all then added with care to a large frying pan, lightly oiled where it was mixed further together and lightly browned.

Pile it high on a plate – slice the beauteous belly pork and arrange on each plate. Saturdays are made for such culinary delights. Simple ingredients of the highest quality – matched and married for a super supper.

11 thoughts on “Belly pork on a bed of horseradish mash with onions and cavallo nero…

  1. This looks so good. I’m afraid to cook with horseradish for fear of overpowering the dish, but this looks like you got the proportions just perfect!

    Like

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