Head Chef Jenny Flynn at Faithlegg joined Maria McCann on The Saturday Café. Jenny has a recipe for Twice-Cooked Irish Pork Belly with Pearl Barley Risotto, Apple Sauce & Irish Cider Jus.

I love this time of year. The evenings are cold, the fire is lit, and there’s pork belly in the oven! November is the perfect month for this hearty dish of twice-cooked Irish pork belly with pearl barley risotto, apple sauce and Irish cider jus.

This recipe serves 6 people.

Twice-Cooked Pork Belly

  • 1.5kg boneless Irish pork belly
  • 1 onion
  • 1 carrot
  • 1 stick of celery
  • Garlic
  • 250ml chicken stock
  • Sea salt
  • Thyme, bay leaf and peppercorns

Method:

  1. Season the pork belly with sea salt.
  2. Place in a deep roasting tray with the roughly chopped vegetables, garlic, herbs, peppercorns and chicken stock.
  3. Cover tightly and braise at 150°C for approximately 3–3½ hours, until tender.
  4. Carefully remove the pork belly and press between two trays overnight in the fridge.
  5. Portion into neat rectangles.
  6. Pan-fry skin-side down until golden and crispy, then finish in the oven until piping hot.

Pearl Barley Risotto

  • You will need:
  • 300g pearl barley
  • 1 shallot, finely diced
  • 100ml white wine
  • 1 litre warm chicken stock
  • 50g butter
  • 50g smoked cheddar cheese
  • Fresh thyme leaves, picked

Method:

  1. In a shallow pan, gently cook the shallot in butter until softened.
  2. Add the washed pearl barley and stir to coat in the butter.
  3. Pour in the white wine and allow it to reduce.
  4. Gradually add the warm chicken stock, stirring regularly.
  5. Cook for approximately 35–45 minutes, until the barley is tender but still retains a little bite.
  6. Season to taste and stir in the smoked cheddar and fresh thyme.

Apple Sauce

  • 4 Irish Bramley apples
  • 30g butter
  • 30g caster sugar
  • A squeeze of lemon juice
  • A pinch of cinnamon

Method:

  1. Peel, core and dice the apples.
  2. Cook gently with the butter, sugar and cinnamon until soft.
  3. Blend until smooth and finish with a squeeze of lemon juice.

Irish Cider Jus

  • 500ml Irish cider, such as Viking Cider or Legacy Cider
  • 500ml reserved pork cooking stock or chicken stock
  • 2 shallots, finely chopped
  • Fresh thyme leaves, picked
  • 30g cold butter

Method:

  1. Gently cook the shallots until softened.
  2. Add the Irish cider and reduce by half.
  3. Add the stock and thyme, then continue reducing until glossy and full of flavour.
  4. Strain and finish by whisking in the cold butter.

To Plate

  1. Place a generous spoonful of creamy pearl barley risotto in the centre of each plate.
  2. Sit the crispy pork belly on top.
  3. Add a small quenelle or spoonful of apple sauce.
  4. Spoon the Irish cider jus around the plate.
  5. Finish with crispy sage and, if you like, a few toasted hazelnuts.

Enjoy!