Now that the weather has a cooled a touch it seems like the perfect time to publish this recipe from another long-time supporter of Tempus, the former head-chef of the Beckford Bottle Shop and all round good guy, Harry Russell. Lauded by critics far and wide, Tom Parker Bowles waxed lyrical “There are rarely more than two or three ingredients per dish, and young head chef Harry Russell (a talent to watch) puts them together with a learned hand. Each dish is as good as the last.”
Harry has put together one his trade-mark dishes for us, simple and refined with bags of flavour. We hope you’ll enjoy it as much as us!
1 tin chickpeas (or 250g of home-cooked)
4 cloves peeled garlic
1 red onion (cut into wedges)
6 good quality fresh heritage tomatoes (quartered)
1 leek (sliced)
3 bay leaves
1 sprig rosemary
50g jowl (finely diced)
75g pancetta (sliced thin)
1tsp lemon juice
1tsp apple cider vinegar (white wine or sherry vinegar also work well)
1tsp dark brown sugar
400g pork belly – skin on
2tsp dried oregano
1.5tsp dark brown sugar
Score the skin of the pork belly with a sharp knife and rub all over with the salt and oregano. Rub the brown sugar only over the flesh. Leave to cure in the fridge for 12-24 hours.
Roast the pork belly at 220⁰c in a deep baking tray for 20 minutes.
Turn the oven down to 160⁰c and add garlic, tomatoes, leek, onion, bay leaf, rosemary and diced jowl. Season with salt and pepper.
Roast uncovered for 30 minutes with the pork belly on top of the vegetables.
Next, cover with foil and cook for 30 minutes.
Add the chickpeas and roast, covered, for another 20 minutes.
Finally remove the pork and rest for 15 minutes. Add the pancetta, (1tsp) brown sugar, lemon juice & vinegar to the stew. Double check the seasoning and serve with the pork.
This stew really benefits from using good quality tomatoes and the sauce is excellent mopped up with some fresh bread.