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Monday, 3 October 2016

Monday Munchies: Pork Belly Sunday Dinner

Everyone loves a Sunday dinner. Everyone has their favourite part, is it the meat? Is it the roasties? Is it the Yorkshire pudding? I alway try and shop at local butchers and green grocers for my ingredients and my favourite place to go is the Grainger Market in Newcastle City Centre. I love talking to the butcher about the cut of meat I want and it is so much cheaper than getting it at a supermarket. So, I'm going to take you through my favourite Sunday Dinner Roast Pork Belly with Roast Potatoes, Carrots, Peas, Yorkshire Pudding and Homemade Apple Sauce with Apple Crumble and Ice Cream for pudding.



This meal is fairly easy to make but there is a lot of ingredients and the hardest bit is making sure you start making each ingredient at the right time to that it all comes together at the end. First things first the meat will take the longest so that is where we'll start. To prep the Pork belly score the fat with a sharp knife, then dry the meat with some kitchen roll and cover the fat with salt and leave it for a few minute. Pre heat the oven to it's hottest temperature, after a few minutes remove the excess salt from the pork and put it in the oven for 30 mins and then reduce the heat to around 180ºc for the rest of the time and average joint of pork should take around and hour and a half. Cooking the pork like this makes sure you get perfect crackling at the end. Another tip it to put any trimmings you have from your vegetables in the bottom of the roasting dish with a little bit of water and this will help make some amazing gravy.

Next up is the roast potatoes, peel and cut the potatoes and the soak them in cold water to remove the starch. After around 5 mins of soaking transfer the potatoes to a pan of boiling water and boil for around 7-8 minutes until they are just starting to go soft. Heat some goose fat in a roasting tin and take the potatoes off the heat and drain the water away. Put the lid on the pan and give it a shake to fluff up the edges of the potatoes and then put them in the roasting tin and get them all coated in the melted goose fat and cook in the oven for around 45 minutes.

On to the carrots, peel them and cut them into batons. As with the potatoes boil them for a few minutes until they start to soften. Put them in a roasting tin and coat them with oil (I like to use rapeseed oil) and cook in the oven for around 15 mins. I also like to drizzle on some honey and cook for a further 5 minutes.

The peas are the easiest and just need to be boiled for a few minutes right at the end.

Next I made a simple batter from flour, eggs and milk. Heat some oil in a Yorkshire pudding tray, pour the batter equally into the moulds and cook in the oven for around 10 minutes.

Once the meat is finished leave it to rest for a few minutes and while you do this you can make some gravy. The meat juices should have mixed with the veg trimmings and to make the gravy just pass it all through a sieve and then deglaze the roasting tin with some more water (or stock if you have any) and then mix this with the juices. If you need to thicken it just add a little corn flour and stir until it thickens then when it's ready you can decant it into your favourite gravy jug, here is mine.

When serving Sunday Dinner I like to have everything in it's own bowl/plate in the middle of the table and then everyone can help themselves to what they want. This is great when you have little picky eaters who complain about different types of food.

I don't always make a dessert to go with Sunday Dinner but this week I had a hankering for some apple crumble. From the green grocers at the Granger market I bought 2 brabmley apples and 4 golden delicious. There is also a weigh house at the Grainger market that I got some dark brown sugar and I was planning on getting some oats and stuff to make my crumble but when I got there they already had some crumble mix pre-made, result!. 

Peel and core the apples and cut them into chunks. Heat some water and 2 tablespoons of the dark brown sugar until its all dissolved. then add the apples. Make sure the apples are coated in the sugary water mix for around 10 minutes until the bramleys have turned to mush. Next add some ground nutmeg and ground cinnamon (add as much or as little as you like) and cook for a further few minutes. Once done put the apple into a baking dish and add the crumble mix and then sprinkle some sugar on top. Bake in the oven at 180º for around 25 minutes until the crumble is golden and the apple is bubbling.

What do you think of my Sunday dinner? What do you like to have on yours?

Well, that's all for now.

S



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6 comments

  1. You've made me VERY hungry for 11am on a Monday morning.... I adore a roast dinner and plan to make one this week for the family. It always feels like a treat to have it on a weeknight. I'm going to pinch your idea of roasting the carrots... sounds delicious.

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    1. Lol, and now you have to wait all week before you can have Sunday dinner. roast carrots are so good.

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  2. I do miss a proper roast, but I will be sticking to my nut varieties ;) Tasty looking yorkie puds and veggies!

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    1. As much as I love roast veg I've got to admit a Sunday dinner without the meat would be pretty disappointing

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  3. Looks bloody lush!!! drooling looking at this!

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