Here is a delicious recipe for those of you on a low carb diet.
Many years before I began eating low carb I had a delicious meal at a restaurant in Wandsworth, South London called ChezBruce. It was a slow roast pork belly with black pudding and olive oil mash. I couldn’t believe how tender the pork belly was and have attempted to recreate it many times since but without success.
A cold May Bank Holiday is plenty of incentive to try a new recipe so I decided to try slow cooking some pork belly in apple cider vinegar and water before roasting. I finally achieved that elusive tenderness and added flavour I had aimed for on many occasions. Obviously omitting the mashed potato I paired the pork with mushrooms and added a peppery cream and whiskey sauce.
Apple Cider Vinegar
The quantity can be adjusted accordingly to suit.
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