Plas Newydd's belly pork with plum sauce and apple mash, by Alan Edmonds
This recipe for belly pork with Anglesey plum sauce and apple mash was contributed by Alan Edmonds, head chef at Plas Newydd, a National Trust country house in Anglesey, North Wales.
INGREDIENTS
(Serves four)
â- Anglesey sea salt
â- 1kg Anglesey plums
â- 500ml red wine
â- 1tbs caster sugar
â- 6 large potatoes, suitable for mashing
â- 4 large cooking apples
â- 300ml Taffy Cider
â- 60ml fresh sage
â- Seasoning
METHOD
Pre-heat oven to 190°C. Place pork in roasting tin and score the fat. Rub in the sea salt and add enough water to cover half the meat. Roast in the oven for approximately one hour or until the meat is tender.
For the sauce, place the plums in a saucepan and pour in the red wine. Poach the plums gently until soft. Remove the plums from the pan and leave to cool. Add the liquid from the roasting tin and a tablespoon of sugar to the pan. Remove the skin and stones from the plums and place fruit back in the pan. Turn on the heat, bring to the boil and gently simmer to reduce further. Remove from the heat and blend in a liquidiser.
For the apple mash, peel and chop the potatoes, then cook in boiling water until soft. Drain and mash. Core the apples, place in an ovenproof dish and pour in the cider. Sprinkle over fresh sage, cover with foil and bake in the oven at 190°C for approximately 30 minutes or until soft. Remove from the oven and allow to cool.
Meanwhile, peel and chop the potatoes. Cook in a pan of boiling water until soft, then drain and mash. Once the apples have cooled, peel and mash. Combine the mashed apple and potato and season to taste.
To arrange the dish, put a large scoop of the apple and potato mash at the centre of the plate and pour the sauce around it. Place a portion of pork on top of the mash and serve.
