Sticky Mustard Pork Belly and Red Wine Jus

Once your pan of water is boiling, add the potato slices and simmer until just tender, 8-12 mins. Once cooked, carefully drain in a colander.

Meanwhile, heat a drizzle of oil in a small saucepan on medium heat.

Once hot, add the garlic and cook until fragrant, 30 secs.

Add the creme fraiche, chicken stock paste, water for the dauphinoise (see pantry for amount) and half the hard Italian style cheese. Mix together, bring to the boil, then remove from the heat. Season to taste with salt and pepper.

Next, remove the pork belly from the packaging. Place in an ovenproof dish. Drizzle with oil and season with salt and pepper.

When the oven is hot, roast on the middle shelf until piping hot and golden, 25-30 mins. IMPORTANT: Ensure the pork is piping hot throughout. 

Meanwhile, lay the cooked potato slices in layers in an appropriately sized ovenproof dish, then pour over the creamy sauce. Sprinkle the remaining cheese on top.

Bake your dauphinoise on the top shelf of your oven until golden brown and bubbly, 15-20 mins. TIP: Put the dish onto a baking tray to catch any drips.

While everything cooks, wash out the (now empty) creamy sauce pan, then pour in the water for the jus (see pantry for amount). Bring to the boil on high heat.

Stir in the red wine jus paste, then reduce the heat to medium-high. TIP: If your red wine jus paste has hardened, put the sachet in a bowl of hot water for 1 min to loosen.

Allow the sauce to bubble and thicken, stirring regularly, 5-6 mins. Set aside.

Once piping hot and golden, remove the pork from the oven. Drizzle over the glaze mixture and use the back of a spoon to evenly spread it over. Pop back in the oven until sticky, 5-6 mins.

Once cooked, remove the the oven and set aside to rest for a couple of mins.

Meanwhile, heat a drizzle of oil in a large frying pan on medium heat.

Once hot, add the asparagus and broccoli. Season with salt and pepper. Fry for 1 min, then add a splash of water and immediately cover with a lid or some foil.

Cook until the veg is tender, 4-6 mins, then remove from the heat.