By Phil Bowen, development chef for Underwood Meat Co
Ingredients
(Serves four)
250g belly pork
Beef stock
4 baking potatoes
4 slices butter
Cider
1 Savoy cabbage
Duck fat
2 x 200g pork fillets
4 Cumberland sausages
Method
Cover the belly pork with beef stock (enough to cover the meat) and braise for one hour, then leave to cool in the stock.
Cut the potatoes into 3-4cm thick circles. Put the slices of butter in the bottom of a pan, place the potato circles on top then cover with the cold stock from the meat and top up with cider to cover the potatoes. Boil until the stock reduces to a syrup. Leave to cool in the pan.
Slice the cabbage as finely as possible, cover with duck fat and simmer for between seven and eight minutes.
Seal the pork fillets and roll in butter until cooked. Oven-bake the sausages until golden. Arrange slices of the belly, fillet and sausage on each plate with a spoonful of cabbage and a potato slice. Garnish with the jus.