Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Preheat your oven to 220°C (425°F) and score the skin of the 1 kilogram pork belly deeply, but without cutting into the meat, then rub 2 tablespoons of sea salt and 1 teaspoon of black pepper thoroughly into the scores and all over the skin.

2. 2

   Combine 60 ml of Scottish whisky, 2 tablespoons of honey, 2 minced garlic cloves, and 1 tablespoon of fresh thyme leaves in a small bowl, then set aside this glazing mixture.

3. 3

   Place the seasoned pork belly, skin-side up, on a roasting rack in a shallow roasting pan and roast for 30 minutes at 220°C (425°F) to begin crisping the skin.

4. 4

   Reduce the oven temperature to 160°C (325°F), brush half of the whisky and honey glaze over the pork belly, then continue roasting for 1 hour and 30 minutes, or until the pork is tender and the crackling is golden.

5. 5

   While the pork roasts, peel and chop 500 grams of swede and 500 grams of Maris Piper potatoes into equal-sized chunks, then boil the swede in salted water for 15-20 minutes until very tender, and separately boil the potatoes in salted water for 15-20 minutes until soft.

6. 6

   Drain the cooked swede thoroughly, mash it with 25 grams of unsalted butter, 0.25 teaspoon of salt, and 0.125 teaspoon of black pepper until smooth, then set aside in a warm place.

7. 7

   Drain the cooked potatoes thoroughly, mash them with the remaining 25 grams of unsalted butter, 100 ml of whole milk, 0.25 teaspoon of salt, and 0.125 teaspoon of black pepper until creamy.

8. 8

   Remove the pork belly from the oven, brush with the remaining whisky and honey glaze, let it rest for 15 minutes before slicing, and serve hot alongside the neep and tattie mash.