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Recipes

We would like to share a recipe with you every month using our seasonal produce.

Slow roast pork belly with mustard onions, carrot puree & pomme sarladaise – serves 4.

1kg pork belly
3 Spanish onions, peeled & finely sliced
200g butter
6 large carrots, peeled & sliced
20g soft dark brown sugar
6 large maris piper potatoes, peeled
100g duck fat
Fresh thyme
6 cloves garlic
1 large spoon Dijon mustard

Method

Pork

pre heat the oven at 175 degrees c. place the belly into a well-oiled tray and cook for 4-5 hours. To check when it’s cooked stab it with a sharp knife… if there is no resistance, it is ready.

Onions

100g butter into a pan along with the sliced onions. Add a pinch of salt (this will bring out its natural waters and sweetness). Cook down for about 30 minutes slowly. Once cooked, draw any excess liquid and add the mustard.

Puree

put the carrots into a pan, cover with a vegetable stock, add the brown sugar and bring to the boil. Once cooked strain the liquid, but keep it aside as you may need it later. Put the carrots into a blender and blitz. Add 100g butter and a little of the stock you kept aside (if it is too thick). Season to taste.

Sarladaise

thinly slice the potatoes you peeled earlier, meanwhile heat up the duck fat on a low heat with the garlic and thyme in it. This will infuse the fat. Take a large flat square tray and layer the potatoes. On each layer pour a ladle of duck fat and a little salt. Once you have finished layering cover with parchment paper and press with a similar tray on top, place in the oven for 30-40 minutes at 150 degrees c. Once cooked chill it down and when cooler portion them. To serve, pan-fry the potato portion in a little butter and serve.

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