For the boar belly:
1.2kg wild boar belly (or use pork belly)
2 large onions, chopped
2 tbsp rapeseed oil
1 tbsp fresh rosemary, finely chopped
1 tsp fennel seeds, lightly toasted and crushed
Salt and black pepper
For the watercress salad:
240ml cold pressed rapeseed oil
80ml apple cider vinegar
40ml apple juice
1 tbsp honey
1 tbsp Dijon mustard
For the jus:
150g fresh blackberries, rinsed
½ tbsp sugar
2 tsp balsamic vinegar
1 tbsp water
Baby boiled potatoes
- Preheat the oven to 240˚C/220˚C fan/gas mark 9. Use the tip of a sharp knife to score the skin of the wild boar belly in a crisscross pattern at 2cm intervals, being careful not to cut into the meat.
- Place the onions in the bottom of a roasting tin. Pat the meat dry with kitchen paper and rub all over with the oil. Rub in the rosemary, fennel seeds and a generous amount of salt. Place on top of the onions.
- Place in the oven and cook for 20 minutes, then reduce the heat to 170˚C/150˚C fan/gas mark 3 and cook for two hours until the meat is tender and the skin is crisp.
- In a jug, whisk together the rapeseed oil, vinegar, apple juice, honey, mustard and some salt and black pepper. Set aside.
- Transfer the meat to a board, tent loosely with foil and allow to rest for 15 minutes.
- In a small saucepan over a low heat, combine the blackberries, sugar, balsamic vinegar and water. Simmer for 5-6 minutes until the berries begin to break down, stirring often. Keep warm.
- In a salad bowl, toss the watercress together with half of the salad dressing.
- Slice the boar belly, divide between serving plates and drizzle with blackberry jus. Serve with the salad, the extra dressing on the side and some baby boiled potatoes.
Per Serving 954kcals, 94.1g (39.6g saturated), 8.2g carbs (6.5g sugars), 14.6g protein, 1.7g fibre, 0,944g sodium