• 2 wide slices of belly pork (tail end) 250g each
• (Skin scored into a 1cm chequered pattern)
• Belly pork off cuts
• (Ask your butcher for a few small pieces for stock)
• Olive Oil

For the Jus

• 2 Roughly Diced Carrots
• 1 Roughly Diced Onion
• 600ml Dry Cider
• 1 Knorr Chicken Stock Pot
• 100ml Water

For the Black Pudding

• 200g Black Pudding – cut into 4cm x 2cm rectangles

For the Mash

• 250g Potatoes – peeled and quartered
• 200g Celeriac - peeled and grated
• 50g Unsalted butter
• Sea Salt
• Freshly Ground Pepper

For Serving

• 1 jar of Rosebud Bramley Apple & Cider Sauce

Pre heat the oven to 230°C.

For the Gravy

Trim about 2” off each of the belly pork at the tail end.
Put the prepared carrot, onion and the sliced off tail ends of the pork into a medium sized pan with two teaspoons of olive oil. Cook on a high heat for approximately 5 minutes, stirring occasionally to allow the vegetables to almost char in the pan.
Add the cider and water to the vegetable pan, cook at a high temperature to reduce the volume by half. Add the chicken stock pot and simmer for 5 minutes. Then strain through a sieve.

For the Belly Pork and Black Pudding

Rub a level tablespoon of salt into the skin of the remaining belly pork and leave for 5 minutes. Dry with a paper towel to remove all moisture.
Put the salted belly pork into a roasting tin and cook for approximately 10 minutes at 230°C then a further 25 minutes at 180°C. Add the black pudding and cook for a further 5 minutes.

For the Mash

Cover the potatoes with water, bring to the boil and simmer for 10 minutes. Then add the celeriac and cook together for a further 5 minutes until tender. Drain, then mash, adding 50g of butter and salt and pepper.

Serve the belly pork with the black pudding, celeriac mash, the cider jus and Bramley Apple & Cider Sauce on the side.