Love British Food - Rosemary Infused Belly Pork Roasted with a Baby Winter Vegetable Salad and Beetroot Crisps

Recipes

Indulge in British food! Seek out in-season fruits and vegetables, quality British meat and some of our country’s fabulous cheeses and dairy produce when you are out shopping and use these to create delicious meals at home. What about trying some of our most traditional dishes, such as Shepherd’s Pie or Apple Crumble, and giving them a modern twist?!

If you have children, consider involving them in the preparation of the meal – British Food Fortnight is a great opportunity to teach them a few cooking skills as well as an appreciation of the pleasures and health benefits of eating good food.

There are lots of recipe ideas for you to try. Follow the Recipe menu options to find the one that tempts you most!

Rosemary Infused Belly Pork Roasted with a Baby Winter Vegetable Salad and Beetroot Crisps

Recipe from James Phillippo & Daniel Black, winners of Tastes of Anglia Young Chef Competition.

Recipe supplied by Tastes of Anglia.

Ingredients
Fresh Belly pork
Fresh Rosemary
Salt
Baby Vegetables – Carrots, Turnips, Button Onions, Parsnips & Beetroot
Large Beetroot
Rocket
Olive Oil

Method
Prepare the Pork by scoring the skin and rubbing salt and rosemary on it, place in the fridge.

Prepare the baby vegetables.

Place the pork into a preheated oven at 180 degrees.

Blanch the vegetables for 2-3mins in boiling water.

Leave to cool

After 20-30mins add the vegetables to the Pork and cook until the pork is ready.

Leave the pork to rest.

Add the rocket, olive oil and juice from the pan to the vegetables.

Place the vegetables on a plate and cut 2 thick slices of Pork and lay on top of the vegetables.

To finish the dish, fry some beetroot in a frying pan and once crisp place on top of the pork.

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