Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Score the skin of the 600 grams of pork belly in a crisscross pattern, ensuring not to cut into the meat, then pat it thoroughly dry with paper towels and season generously with 5 grams of salt and 2 grams of black pepper.

2. 2

   Whisk together 60 ml of Scottish whisky, 30 ml of honey, 15 ml of apple cider vinegar, and 15 ml of wholegrain mustard in a small bowl to create the glazing sauce.

3. 3

   Preheat a heavy-based oven-safe pan over medium-high heat, place the pork belly skin-side down, and sear for 15-20 minutes, draining excess fat periodically, until the skin is crispy and golden brown, then flip and sear the flesh side for 5 minutes.

4. 4

   Transfer the pan-seared pork belly to a preheated oven at 180°C (350°F), brush half of the whisky glaze over the pork belly, and roast for 25-30 minutes, brushing with the remaining glaze every 10 minutes, until the pork is tender and glazed.

5. 5

   While the pork roasts, boil the 500 grams of peeled and cubed turnip and 500 grams of peeled and cubed potatoes in separate pots of salted water until very tender, approximately 15-20 minutes.

6. 6

   Drain the turnip and potatoes, combine them in a large bowl, add 30 grams of unsalted butter and 60 ml of milk, then mash thoroughly until smooth and season with additional salt and pepper to taste.

7. 7

   Remove the pork belly from the oven, let it rest for 10 minutes before slicing into thick pieces, and then serve immediately with generous portions of the hot neep and tattie mash garnished with fresh thyme sprigs.