Roast potatoes, black pudding and pork belly

Roast potatoes, black pudding and pork belly

By
From
Have You Eaten
Serves
4
Photographer
Billy Law

I adore duck fat roasted potatoes and many would agree they are indeed the best roast potatoes in the world! The duck fat makes the potatoes super crispy on the outside, light and fluffy on the inside, and the flavour is extraordinary. But what makes it even more luxurious is the addition of two other favourite foods of mine — black pudding and pork belly. You can get duck fat from fine food stores, or reserve the fat after preparing another duck dish.

Ingredients

Quantity Ingredient
4 coliban or sebago potatoes, peeled and cut into 2 cm cubes
60g duck fat, (see note)
2 tablespoons olive oil
1 black pudding, cut into cubes
1 large red chilli, finely chopped
handful coriander leaves, roughly chopped
pinch sea salt flakes

Pork belly

Quantity Ingredient
200g pork belly, skin removed
1 carrot, diced
1 celery stalk, diced
1 onion, diced
1 teaspoon fennel seeds
1 litre vegetable stock

Method

  1. First prepare the pork belly. Preheat the oven to 150°C. Place the pork belly, carrot, celery, onion and fennel seeds in a small roasting tin. Pour the vegetable stock over the meat until it is fully covered. (Add more stock or water as necessary to cover the pork belly.) Cover the tin with a sheet of baking paper, pressing down so that the paper floats on top of the stock. Braise the pork belly in the oven for 3 hours.
  2. Remove the tin from the oven and let the pork rest in the stock to cool down completely. Take the pork out of the stock and transfer to a tray, cover with plastic wrap and refrigerate.
  3. Put the potatoes in a large saucepan, cover with cold water and bring to the boil over medium–high heat. Once boiling, reduce the heat to medium and simmer for 10 minutes, or until the potatoes are partially cooked. Drain well and set aside in the colander to dry a bit.
  4. Increase the oven to 200°C. Put the duck fat in a roasting tin, then place the tin in the oven for 5 minutes, or until the fat is smoking hot. Put the potatoes in the tin and give them a quick stir to coat in the duck fat. Roast the potatoes in the oven for 25–30 minutes, or until golden and crisp. Turn once.
  5. Cut the pork belly into thick chunks. When the potatoes are almost ready, heat a frying pan with the olive oil over medium heat. Add the black pudding and pork belly and fry until caramelised and crispy on the edges. Transfer to a large mixing bowl.
  6. Take the potatoes out of the oven and put them into the bowl with the meat. Sprinkle with chilli and coriander leaves, season with sea salt, then toss well to combine. Transfer to a serving plate.

Note

  • You can buy duck fat at delicatessens or fine food stores, or rendered from another duck recipe. Duck fat stores well in the refrigerator and will keep for several months. Alternatively, substitute the duck fat with oil that has a high smoking point, such as sunflower oil, canola oil or vegetable shortening.
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