recipes

Roast Pork Blaas with Crisp Apple Slaw & Oven Roasted Chips

December 18

Here’s a leftover makeover for your roast pork- Roast Pork Blaas with Crisp Apple Slaw & Oven Roasted Chips. A recipe good enough to make for an actual but even more satisfying if you have the leftovers to play with. Pop the best bits into a soft, floury blaa (a Waterford favourite- I use Walsh’s Bakehouse ones), and pair it with a crisp, tangy apple slaw to balance the richness of the pork. Serve it with some oven-roasted chips for a simple dinner that’s big on flavour & comfort.

Serves 4
3 hours

Method

1. Preheat the oven to 220˚C/200˚C fan/425°F/Gas Mark 7.
2. Place the slices of onion on the base of a roasting tin. Pat the pork belly dry with kitchen paper and rub all over with a generous amount of salt and the fennel seeds.
3. Place in the oven and cook for 20 minutes before turning the heat down to 180˚C/160˚C fan/350°F/Gas Mark 4 and continuing to cook for a further 2 hours, until the meat is tender and the skin crisp.
4. Whilst the pork cooks, place the chips into cold salted water, place over a high heat and bring to the boil. Cook for 4 minutes once boiling then drain and allow the chips to steam for at least 30 minutes.
5. To make the slaw, mix the thinly sliced apple with the juice of ½ a lemon to make sure it doesn’t go brown. Combine the apple, white cabbage, sliced spring onions, and chopped parsley, then mix everything together. In a separate bowl, mix together the olive oil, wholegrain and dijon mustards with the maple syrup and apple cider vinegar. Add the remaining lemon juice and stir everything together well to combine, season to taste. You could also put the dressing into a clean jam jar, close the lid and shake to emulsify. Set the slaw aside until needed.
6. Remove the pork from the oven and allow it to rest for 30 minutes. When the pork is removed, turn the oven up to 220˚C/200˚C fan. Add the oil for the chips to a large tray and place into the oven for 5 minutes to heat up. After 5 minutes add the chips and cook for 25 - 30 minutes until golden and crisp. Remove from the oven and season with salt and pepper.
7. Slice the pork and serve in the blaas, smothered in mayo and mustard, with the chips and apple slaw.

1 lb 1.1 oz (500g) pork belly, skin scored with a sharp blade

1 tsp fennel seeds, lightly toasted and crushed

1 large onion, sliced into 1/2-inch thick discs

For the Apple Slaw:

2 green apples, peeled and thinly julienned

1/2 medium white cabbage, very thinly sliced

3 spring onions, very thinly sliced

Handful of flat-leaf parsley, finely chopped

3 tbsp extra virgin olive oil

1 tbsp wholegrain mustard

2 tsp Dijon mustard, plus extra to serve

1 tbsp maple syrup

2 tbsp apple cider vinegar

Juice of 1/2 lemon

For the Chips:

1.75 lbs rooster potatoes

5 tbsp neutral oil

To Serve:

6 blaas (soft rolls or buns)

Mayonnaise

Sea salt and freshly ground black pepper

500g of pork belly, skin scored with a sharp blade,

1 tsp of fennel seeds, lightly toasted and crushed

1 large onion, sliced in 1 cm thick discs

For the Apple Slaw:

2 green apples, peeled, thinly julienned

½ white cabbage, very thinly sliced

3 spring onions, very thinly sliced

Handful of flat leaf parsley, finely chopped

3 tbsp extra virgin olive oil

1 tbsp wholegrain mustard

2 tsp Dijon mustard, plus extra to serve

1 tbsp Maple syrup

2 tbsp Apple cider vinegar

Juice of ½ a lemon