Here is my last recipe from my trip in Cloughjordan House and Cookery School. I was really glad to learn this recipe in the cookery class as I’m usually cooking for one and so often don’t cook such large pieces of meat. This was actually really easy to make, and would make a great Sunday lunch if you wanted nice change from the usual roast. Pork belly is typically an inexpensive cut of meat also.
The sauce made with this pork is absolutely delicious and really helped flavour the lentils and greens that we served this pork with. I’m sure this would be lovely with rice too. Definitely give this a go and let me know how you get on, it’s great one to add to your list for when you’re entertaining. Once everything goes into the pot, it doesn’t need much care until you fry up the meat before serving. If you like this recipe, check out the other two I put up from my stay in the beautiful Cloughjordan House- Beetroot and Parsnip Crisps and Self-Saucing Lemon Pudding.
Ingredients (Serves 4)
1.3kg free range pork belly
1 cinnamon stick
2 star anise
1 small red chilli
2cm piece fresh root ginger
4 cloves garlic
1 tbsp chopped coriander
70ml Soy sauce
50ml maple syrup
Sea salt & freshly ground black pepper
1 tbsp vegetable oil
Cover the pork belly in a snug fitting pan with cold water. Bring it to the boil, then remove the pork, drain, rinse the pot and return the pork to the pot.
Add the pork, spices, chilli, ginger, garlic and chopped coriander, then add just enough water to cover the pork. Bring to the boil, then turn the heat down and simmer gently for about one hour fifteen minutes until the meat is cooked and very tender.
Carefully remove the meat from the pan and keep in warm by covering it in tinfoil. Turn up the heat and add the soy sauce and maple syrup to the pan. Let the liquid boil until it is reduced by half. This will take about 20 minutes and you will be left with a dark, rich sauce.
In the meantime slice the pork into equal portions and season with a little salt and pepper. Heat a large frying pan with oil until smoking and add the pork. Brown well on both sides. Serve the pork with the reduced sauce. (We has lentils and asian greens with ours too).
This past weekend, I had the most relaxing yet fun filled weekend in Cloughjordan House. I was approached by Glenisk to go and stay there for a night and complete one of the Cloughjordan Cookery School classes the following morning. After a quick look on their website I jumped at the chance. Cloughjordan House is a 400 year old house in North Tipperary that has been converted into a luxury guest house and cookery school that also accommodates weddings and events. The house is run by Sarah and Peter Baker, the most lovely and hospitable couple you could ever hope to meet, and the house has been in their family for 100 years. Sarah is a Ballymaloe trained cook so I was really excited to stay there and enjoy her breakfast and learn something new at the cookery class. The actual house itself is incredible, I stayed in a beautiful, huge bedroom that had the most stunning old features: huge bay windows with shutters, high-ceilings, a fireplace, beautiful antique furniture and most importantly, a really cosy soft bed. I couldn’t recommend a stay at Cloughjordan House more, it’s in a beautiful location and while the old house retains all it’s old features and charms it comes with all the modern luxuries you could wish for. The Bakers couldn’t have been more hospitable or made us feel more welcome, this place is definitely a gem worth visiting. Before the cookery class, I woke up to honestly the best breakfast I have had in any guest house or hotel in Ireland. A table was lined with the most amazing home made rhubarb compote, bircher muesli, granola, cereals, homemade breads, marmalades, honey etc. Then out came a beautiful tray of loose tea and delicious coffee (my companion for the weekend is the coffee drinker and was raving about the stuff). This was all before Peter came out of the kitchen announcing their was porridge on the hob while holding a massive tray of beautiful sausages, rashers, eggs, mushrooms etc… You get the gist. Honestly, after that breakfast feast, I could have went home happy.
After our feast, we slowly plodded over to the cookery school trying to ward off a mild food coma and were greeted by our teacher for the day, Colleen. We all perked back up again after she read through our menu for the day that we would be enjoying for lunch afterwards. The majority of the ingredients used were grown in the Baker’s vegetable garden, so as you can imagine, everything tasted that bit better. One of the recipes we completed was a self-saucing lemon pudding, and it was absolutely delicious. Really zingy and fresh, but not too heavy and really easy to make. The perfect end to a three-course meal. The top of the pudding is very light and airy like a soufflé, and the bottom is like a really lemony, curd-like sauce. It is divine. After a morning of great craic cooking with the other students we all sat down to eat our second feast of the day together, and this was the perfect end to it all. I’ll put up a few other recipes from the class as they were all delicious, however this is one you definitely need to add to your dessert repertoire. We were also sent away with a hamper of goodies from Glenisk, so I’ll probably end up making this again this weekend with the creamy ingredients we were sent away with!
250g caster sugar
Zest & juice of 2 lemons
Preheat your oven to 180C and butter a 1.2 litre oven proof pudding dish.
Separate your eggs and set aside.
Cream the butter in a food processor or with a handheld mixer. Ass the sugar and beat week, then add the egg yolks and mix in the flour.
Add in the lemon zest, juice and milk to the mixture, and stir to combine.
In a separate bowl whisk the egg whites stuffily and gently fold into the lemon mixture. Pour it into the pudding dish and bake for 30 minutes until the top is golden and firm,
Serve immediately sprinkled with icing sugar and a dollop of whipped cream.