Slow-Roast Pork Belly, Gooseberry Chutney and Watercress

Name: Slow-Roast Pork Belly, Gooseberry Chutney and Watercress
Yield: Serves 4
Cuisine: British
Ingredients: juice of 1 large lemon; 1 large bunch of fresh watercress, to serve; 2 large handfuls of fresh gooseberries; 100 ml white wine or cider vinegar; 1 whole pork belly (approx. 2 kg); salt; 2 tbsp mustard seeds, freshly toasted; 150 ml gooseberry wine (if available), or medium to sweet white wine; at least 200 g caster sugar, to taste; 100 ml white wine or cider vinegar; 150 ml gooseberry wine (if available), or medium to sweet white wine; 1 tbsp chopped fresh rosemary

Preparation info

Serves
4

Difficulty
Easy

Appears in

Cooks Country

By Matt Tebbutt

Published 2008

About

The peppery watercress and tart gooseberries go really well with the rich belly pork.

Ingredients

1 whole pork belly (approx. 2 kg)
salt
juice of 1 large lemon

Europe
United Kingdom
Preserve
Main course
May
Gluten-free
Summer
June
Spring

Method

Set the oven high to about 220°C/425°F/gas mark 7.

Season the pork with salt and roast on a rack over a water bath for 30 minutes or s