Slow-roasted pork belly with lemon gnocchi, sautéed ceps, and a rich split butter sauce. Crispy and comforting!

Ingredients (serves 4)

• 4x200g pork belly
• Salt and pepper
• Drizzle of olive oil

Gnocchi

• 50g butter
• 400g cooked baked potato, riced
• 125g plain flour
• 50g grated Manchego
• 1 lemon, zest only
• 2 egg yolks
• 1 small bunch parsley, chopped
• Salt and pepper

Sauce

• Salt and pepper
• 250ml veal stock
• 125g butter
• 1 tbs chopped parsley
• 1 lemon, segmented and juice

To serve

• Sautéed 150g fresh ceps (mushrooms), sliced
• Manchego cheese, grated

Method

Step One

Heat the oven to 200c. When hot, cook the pork belly for two hours, rest, and slice.

Step Two

Mix the potato, lemon, flour Manchego and egg yolks together and season. Then roll into sausages 2cm thick by 20cm long on a flour-dusted surface. Cut into 3cm pieces, plunge into boiling water and cook for one minute, then drain.

Step Three

Heat the butter add the gnocchi and mushrooms and cook for another two minutes. Finish with lemon juice and parsley.

Step Four

Heat a large frying pan until hot then add the stock reduce by half, then add the butter and lemon and split with the veal jus.

Step Five

To serve, place the gnocchi, ceps and sauce onto plates and top with the pork belly.