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Ingredients

• 4 best quality pork sausages
• 1 large bunch of thyme, chopped
• 1 large bunch of sage, chopped
• 2 tbsp wholegrain mustard
• 2 tbsp honey
• 1 pork belly, weighing about 2 kg, minus the rib bones
• 3 cloves garlic, crushed
• 1 pinches sea salt and coarsely ground black pepper

• 200 ml cider
• 1 tbsp wholegrain mustard
• 50 ml double cream

• 30 g butter
• 2 large onions, sliced
• 2 cloves garlic, crushed
• 1 kg baking potatoes, peeled and sliced
• 1 pinches sea salt and freshly ground black pepper
• 300 ml chicken stock
• 150 ml white wine
• 1 tbsp thyme, chopped
• 1 tbsp leaves rosemary

• 6 bunches cherry tomatoes, on the vine
• 6 tbsp olive oil
• 18 cloves garlic, crushed
• 6 sprigs rosemary
• 1 pinches sea salt

Description

Mike Robinson Proves Just How Delicious Pork Belly Can Be With This Hearty Roast, Served With Two Delicious Side-vegetables

UK TV