Darren Clemmit - Chef at The White Swan Inn, Pickering

  • Latest Recipe


    Roast Belly Pork

    mustard mash, braised  red cabbage and Bramley apple sauce

    Serves 6


    2kg belly pork, scored and rubbed with hemp oil and sea salt

    1/2 bottle red wine

    1 red cabbage

    200g sugar

    400g potatoes

    knob of butter

    2 teaspoons of grain mustard

    3 bramley apples

    100g sugar

    juice of a lemon


    Cook the belly pork at 180*c for 30 minutes then reduce to 140*c for 2 1/2 hours.

    Chop the red cabbage and cook slowly in the wine and sugar for 11/2 hours.

    Boil the potatoes, drain and mash with butter and mustard.

    Peel and chop the apples. Stew slowly in stove with sugar and lemon juice, until a sauce consistency.

    To Serve

    Carve the pork into six pieces and remove the crackling. Remove the fat from the tray, add the cabbage liquor to the pan and simmer. Place the cabbage and mash onto the plate, arrange the pork on top with the apple sauce to the side. Serve with crackling on top and liquor around.

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