In this short step-by-step demonstration Stephen will show you just how easy it is to create a beautiful and delicious dish using only the very best Welsh produce.

The pork is from N S James and seasoned with Anglesey Sea Salt from Halen Môn, both True Taste award winning producers.

Now in its seventh year, the True Taste awards scheme is managed by The Welsh Assembly Government and recognises quality, innovation and excellence in the Welsh food and drink industry with more than 900 products and services judged each year.

Stephen Terry is chef-proprietor of True Taste of Wales award winning pub-restaurant The Hardwick, in Abergavenny.

Welsh Pork Belly and Black Pudding with Apple & Mustard Sauce and Watercress Salad with Olive Oil

Ingredients for approx eight people

1 x small belly of pork
400g of thinly sliced (3-4mm) black pudding
100ml extra virgin olive oil for dressing
100ml rape seed oil for pan frying bread crumbed belly portions
20g Flour, 2 x beaten eggs and breadcrumbs for coating the belly pork portions
1 x jar of premium apple sauce
1 x tablespoon of strong English mustard
Halen Môn Anglesey Sea Salt and pepper for seasoning

Method

The first thing to do is cook the pork belly. Place the belly in a roasting tray and half cover with water. Place a sheet of grease proof paper directly onto the top of the belly and then place tin foil over the top of the roasting tray and fold down the edges to seal the pork in. Now repeat this so there are two sheets of tin foil over the belly.

Place the belly in an oven at 120 degrees centigrade and cook for 8 hours.

Carefully remove the belly from the cooking liquid and allow to cool slightly on a tray, fat side up. When the belly is cool enough to handle the fun starts!

Essentially you need to deconstruct the belly and reconstruct it without all the bone, fat, skin, sinew etc. What you need to remember when you are rebuilding the belly is that it needs to be half the size of the original otherwise the finished product will be too thin. When you first remove the skin from the belly, reserve the soft underbelly fat that you should use to interlayer between each layer of pork belly meat. This will help to keep the belly moist inside when you reheat it to serve.

Every completed layer of pork should by followed by a layer of sliced black pudding. There should be approximately three layers of each at the end.
When you have finished layering the pork together it needs to be wrapped tightly in cling film and allowed to set in a fridge. Allow a minimum of six hours for this.

When set, remove from the cling film and cut into equal portions. Pass each portion through flour, egg and breadcrumbs and shallow fry in rape seed oil.

Then colour each of the four sides of each portion of belly over a medium flame until golden brown (alternatively you could colour the belly pork portions in a deep fat fryer, if available, set at 180°C). Now place on a tray and put into a medium heat oven to warm completely through. This should take about 5mins.

When hot, cut each belly portion in half lengthways and place on a serving plate. Season with Halen Môn Anglesey Sea Salt and freshly ground black pepper.

Stir the tablespoon of mustard into the apple sauce and garnish the plate with a spoonful of the sauce and watercress leaves and olive oil.

What's Next?	Enjoyed this? You'll love:
Get EB daily free in your email  Subscribe via our RSS feed  Leave a comment and have your say	Wrap up! Vitamin B1 Rich The perfect hangover cure Chocolate bread and butter pudding Hot Cross Bun and Apricot Butter Pudding