Roast Belly of Pork with Creamed Potatoes and Spinach

For the pork belly

2 tbsp vegetable oil
800g pork belly, cut into 4" squares
Salt and freshly ground pepper


Cook the squares of pork belly in a pan of boiling water for five minutes, then drain, pat dry with kitchen paper and set aside to cool.
2. Heat the vegetable oil in a large frying pan over a medium to high heat. Add the squares of boiled pork belly, skin-side down, in batches, and fry for 6-8 minutes, or until crisp and golden-brown. Turn the pork belly squares over and fry for a further 3-4 minutes, or until crisp. Remove from the pan using a slotted spoon and set aside to drain on kitchen paper. Repeat the process with the remaining batches of pork belly.


Pre-heat the oven to 170C / 325F / gas 3


Season with salt and pepper and place the pork belly squares on a rack in a roasting tin and roast for 50 minutes, leave to rest in a warm place. Reserve the juices.


For the creamed potatoes


1.5 kg potatoes, peeled and cut into even sized chunks
25g butter
50ml crème fraiche
Salt and pepper


Boil the potatoes in salted water for 20 minutes until tender.  Drain add the butter and mash or blend with a hand-held electric mixer until they are smooth (be careful not to over mix).  Add the crème fraiche and beat in with a wooden spoon, add some freshly ground pepper, taste and adjust the seasoning if necessary.


For the spinach


200g baby spinach, washed thoroughly (if it is not pre-washed)
50g butter
Salt and pepper
A good grating of fresh nutmeg


Melt the butter in a large frying pan (a wok is good) add the spinach and stir continuously until the spinach has wilted (this only takes a couple of minutes) add a little salt and pepper and a good grating of fresh nutmeg.


Take the juices from the pork and spoon off any obvious fat.  Put the juices in a pan and bring to the boil, let it bubble until reduced by half.


To serve Place a large spoonful of creamed potato on a plate top with a portion of spinach and place a square of pork slightly to the side of this. Spoon the meat juices round the sides of the plate.