👨🍳 Instructions:
1. Roast the Pork Belly:
Preheat oven to 180°C (356°F).
Rub the pork with salt, pepper, olive oil, garlic, and rosemary.
Roast for 1.5–2 hours until the meat is tender and the skin is crispy.
Rest the meat for 10–15 minutes before slicing.
2. Roast Potatoes:
Boil the potatoes for 10 minutes in salted water.
Drain and shake to roughen edges.
Heat oil in a baking tray, then add potatoes and roast for 40–50 minutes, turning occasionally until golden and crispy.
3. Yorkshire Pudding:
Mix flour, eggs, milk, and salt into a smooth batter.
Let it rest while the oven heats.
Pour a bit of hot oil into each muffin tin hole.
Pour in the batter and bake at 220°C (428°F) for 20–25 minutes, without opening the oven, until puffed and golden.
4. Vegetables:
Steam or boil the carrots and cabbage until just tender.
Season with salt and a bit of butter if desired.
5. Gravy:
Use the pan juices from the pork.
Stir in the flour and cook for 1–2 minutes.
Add stock slowly while stirring until thickened to desired consistency.
🍷 Serving:
Serve everything hot on a plate: slices of pork belly, roast potatoes, carrots, greens, Yorkshire pudding, all generously covered with gravy. Best enjoyed with a glass of red wine.
