125 g (4 oz) margarine
50 g (2 oz) dried breadcrumbs
15 g (1/2 oz) grated parmesan
2 pieces belly pork, total weight 900 g (2 lb), rind removed and cut into strips
175 g (6 oz) pearl barley
600 ml (1 pint) light stock
450 g (1 lb) leeks, trimmed and sliced
30 ml (2 tbsp) plain flour
600 ml (1 pint) milk
salt and freshly ground pepper
50 g (2 oz) dried breadcrumbs
15 g (1/2 oz) grated parmesan
2 pieces belly pork, total weight 900 g (2 lb), rind removed and cut into strips
175 g (6 oz) pearl barley
600 ml (1 pint) light stock
450 g (1 lb) leeks, trimmed and sliced
30 ml (2 tbsp) plain flour
600 ml (1 pint) milk
salt and freshly ground pepper
method
1. Rub 75 g (3 oz) margarine into the breadcrumbs and Parmesan to form a paste.
2. Score the surface fat of the pork and press the cheese mixture well on to the fat.
3. Put the pearl barley and stock into a roasting tin. Put the pork joints on a rack over the tin. Cook in the oven at 180°C (350°F) mark 4 for 2 1/2 hours. Cover after the first hour. In a separate tin put the crackling strips into the oven, and raise the temperature to 200°C (400°F) mark 6.
4. Transfer the pork to a serving dish and keep warm.
5. Melt the remaining margarine in a saucepan and lightly fry the leeks. Stir in the flour and cook for 1 minute before adding the barley and juices from the roasting tin. Remove from the heat and gradually add the milk. Bring to the boil, simmer for 2 minutes and season. Serve with the carved pork.
2. Score the surface fat of the pork and press the cheese mixture well on to the fat.
3. Put the pearl barley and stock into a roasting tin. Put the pork joints on a rack over the tin. Cook in the oven at 180°C (350°F) mark 4 for 2 1/2 hours. Cover after the first hour. In a separate tin put the crackling strips into the oven, and raise the temperature to 200°C (400°F) mark 6.
4. Transfer the pork to a serving dish and keep warm.
5. Melt the remaining margarine in a saucepan and lightly fry the leeks. Stir in the flour and cook for 1 minute before adding the barley and juices from the roasting tin. Remove from the heat and gradually add the milk. Bring to the boil, simmer for 2 minutes and season. Serve with the carved pork.
serving amount
serves 6
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