A roast dinner feast like never before. The intense and pure heat of the wood oven crisps the skin on the pork belly perfectly.
SERVES 6-8
Preparation Time: 5
Cooking Time: 3 hours
Wood Species: Apple
Wood Type: Logs and Charcoal
Ingredients:
2kg Pork Belly
2 Bramley Apples
1 Bunch Carrots, chopped
2 Onions, chopped
6 Large Potatoes, cut in to 4
1 Sweetheart Cabbage
1 tbsp Rapeseed Oil
1 tbsp Plain Flour
1 tbsp Salted Butter
1 Garlic Clove, grated
Pinch Sea Salt
Pinch Black Pepper
INSTRUCTIONS
Prepare your pizza oven to reach 260C.
Prepare your meat by scoring the skin and rubbing in sea salt, place the meat in a roasting tray sat on top of your chopped carrots and onions and carefully put into your pizza oven away from the heat. Cook at this high heat until the skin begins to blister and crisp, this should take around 20 minutes. All the while allow the heat of the oven to decrease until it hits around 180C. This is the perfect temperature to continue cooking your pork belly for another 2 hours as well as your roast potatoes and veg at the very end.
We recommend cooking your potatoes in a separate tray with extra salt and pepper and rapeseed oil, this way they crisp up rather than go jammy in the liquid released by the pork belly. Boil your potatoes for 10 minutes on a vigorous boil before draining and beginning their cooking time in the pizza oven. You can always par boil them the night before and keep some back if you are having mashed potato then, to save you the extra process and dishes. They should take 1 hour to roast in your pizza oven, and benefit from turning the tray 90 degrees every 15 minutes so they crisp evenly on all sides.
Once your pork belly is cooked, place it on a chopping board with a canal around the sides to capture the juices as it rests. With the juices in the pan make a brilliant gravy while the meat rests as well as cooking your cabbage. Pour the cooking juices into your gravy jug just leaving a tablespoon or so in the tray. Add the flour and place in the oven briefly taking it in and stirring continuously until it cooks out. Gradually add the rest of the juices bit by bit and stir until the flour is completely dissolved and the gravy nice and thick. Taste and add seasoning if required.
Cook your cabbage and apples just before you want to serve. Place the sliced cabbage and butter with a generous amount of pepper and a little salt in a pan and place in the pizza oven, the apples can be baked whole and in an already dirty pan that is now empty. Place the apples closer to the fire than the cabbage and they will cook in the same time. Turn the pans occasionally to ensure one side isn't catching too much but all in all they should take around 8 minutes to cook through. Serve everything up on a nice sharing platter for a relaxed and informal Sunday feast.
