{"id":1029,"date":"2020-04-02T08:20:50","date_gmt":"2020-04-02T08:20:50","guid":{"rendered":"https:\/\/verdimedia.ie\/dankellyscider\/?p=1029"},"modified":"2020-04-02T08:33:03","modified_gmt":"2020-04-02T08:33:03","slug":"slow-roasted-irish-pork-belly-with-dan-kellys-cider","status":"publish","type":"post","link":"https:\/\/verdimedia.ie\/dankellyscider\/2020\/04\/02\/slow-roasted-irish-pork-belly-with-dan-kellys-cider\/","title":{"rendered":"Slow Roasted Irish Pork Belly with Dan Kelly&#8217;s Cider"},"content":{"rendered":"<p>This delicious recipe of slow-roasted pork belly with Dan Kelly&#8217;s Cider comes complete with crackling. It originally featured in the Maritime Festival&#8217;s brochure and was created by chefs from\u00a0<a href=\"https:\/\/www.newgrangehotel.ie\/index.html\">The Newgrange Hotel<\/a>.\u00a0 It makes for the perfect Sunday lunch for four people and the best thing about it (apart from being delicious!) is you can just pop it in the oven and go about your day.<\/p>\n<p><!--more--><\/p>\n<h5>Ingredients<\/h5>\n<p>400g pork belly<br \/>\n40g Maris\u00a0Piper potatoes<br \/>\n20g parsnips<br \/>\n80ml demi-glace\u00a0<em>(for sauce)<\/em><br \/>\n40mls Dan Kelly&#8217;s Cider<br \/>\n2 x baby carrots<br \/>\npork crackling<br \/>\npea shoots<\/p>\n<h5>Method<\/h5>\n<p><strong>1<\/strong>\u00a0 \u00a0Slowly cook pork belly in your oven for 3 hours at 160\u00b0C.<br \/>\n<strong>2<\/strong>\u00a0 \u00a0Peel, boil and mash your potatoes and parsnips together. Add some butter, cream and seasoning to taste.<br \/>\n<strong>3<\/strong>\u00a0 \u00a0Blanch and refresh your baby carrots.<br \/>\n<strong>4\u00a0\u00a0<\/strong> Pour your\u00a0Dan Kelly&#8217;s Cider into a saucepan, bring to the boil and reduce by half. Add your demi-glace\u00a0and simmer.<br \/>\n<strong>5<\/strong>\u00a0 \u00a0Remove crackling from your pork belly. Portion your pork belly and return it to your oven to reheat.<br \/>\n<strong>6\u00a0\u00a0<\/strong> Deep fry\u00a0your pork crackling for 30 seconds and then remove from the oil. Reheat the baby carrots.<br \/>\n<strong>7<\/strong>\u00a0 \u00a0Pipe your potato and parsnip mash onto a warmed plate. Place your pork belly on top and your crackling on top of that. Carrots to be added to the side.<br \/>\n<strong>8\u00a0\u00a0<\/strong> Finish with your Dan Kelly&#8217;s Cider sauce and pea shoots to garnish.<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>This delicious recipe of slow-roasted pork belly with Dan Kelly&#8217;s Cider comes complete with crackling. It originally featured in the Maritime Festival&#8217;s brochure and was created by chefs from\u00a0The Newgrange Hotel.\u00a0 It makes for the perfect Sunday lunch for four &hellip;<\/p>\n<p class=\"read-more\"> <a class=\"\" href=\"https:\/\/verdimedia.ie\/dankellyscider\/2020\/04\/02\/slow-roasted-irish-pork-belly-with-dan-kellys-cider\/\"> <span class=\"screen-reader-text\">Slow Roasted Irish Pork Belly with Dan Kelly&#8217;s Cider<\/span> Read More \u00bb<\/a><\/p>\n","protected":false},"author":2,"featured_media":1125,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":""},"categories":[69,79],"tags":[83,82,84,85,81,86],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v21.3 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Slow Roasted Irish Pork Belly with Dan Kelly&#039;s Cider<\/title>\n<meta name=\"description\" content=\"This 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