Serves: 2
Ingredients:
Tesco Finest Chef’s Collection Succulent Pork Belly
rainbow carrots, to serve (optional)
crispy potatoes, to serve (optional)
You will need: small saucepan, sharp carving knife
Method:
1. Preheat oven 200°C, fan 180°C, gas 6.
2. Decant the meat and juices from the pouch into the foil tray provided and place fat side up.
3. Place in the centre of the pre-heated oven and cook for 30 minutes for maximum succulence. Baste regularly to intensify the flavour. Rest for 5 minutes before serving.
4. While the pork is resting, heat the unopened mustard and tarragon sauce sachet in a saucepan of simmering water for 2 minutes. Remove, and allow to stand for 2 minutes.
5. For best results, carve the pork against the grain to your desired thickness.
6. To plate, open the sachet and pour the mustard and tarragon sauce onto the plate. Place the sliced pork on top of the sauce. Add the apple and brandy chutney on the side and sprinkle over the crumb to serve.
Wine pairing: Serve this succulent pork belly with a glass of dry and crisp Chenin Blanc, from our Tesco Finest range.
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For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.