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Roast Belly Of Pork With Wild Boar And Mushroom Tortellini
The Hairy Bikers' Food Tour of Britain
Hampshire Cook Off recipe
Ingredients for pork
1kg (2lb2oz) belly pork, boneless
4 bay leaves
1 tbsp Maldon salt
2 tsp black peppercorns
4 garlic cloves
Ingredients for tortellini
200g (7oz) tipo 00 flour
1 whole egg
6 egg yolks
250g (9oz) wild boar loin, trimmed and roughly chopped
75g (3oz) pork fat, roughly chopped
2 tbsp olive oil
½ onion, finely chopped
1 garlic clove, crushed
75ml (3floz) fresh beef stock
25g (1oz) butter
150g (5oz) wild mushrooms, picked
2 tbsp chervil, roughly chopped
1 egg, beaten
50g (2oz) butter
1 tbsp truffle oil
Ingredients for red wine sauce
200ml (7floz) red wine
5 juniper berries
3 sage leaves
1 sprig rosemary
1cm piece ginger, peeled
½ Bramley apple, peeled and chopped
200ml (7floz) fresh beef stock
3 tbsp redcurrant jelly
50g (2oz) butter
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Method for pork belly
Preheat the oven to 180C/350F/Gas 4.
Score the fat on the belly into diamonds, and make slashes into the meat.
Bring a kettle of water to the boil and pour over the pork, fat side up.
Pat dry, discarding the water.
Place the bay leaves, salt, black pepper and garlic into a pestle and mortar and crush to a rough paste.
Rub into both sides of the pork belly and place onto a rack over a roasting tray.
Cover with foil and place in the oven for 2 hours.
Turn the oven up to 220C/450F/Gas 8.
Remove the foil and return to the oven for a further 15 minutes, to crisp up the skin.
Alternatively, place under a hot grill to finish the crackling.
Remove from the oven and rest for 15 minutes.
Method for tortellini
Place the flour into a bowl, make a well in the centre, then add the eggs and gradually draw together and knead for 2 minutes to form a soft dough.
Cover and place in the fridge to rest for 30 minutes.
Meanwhile, place the wild boar and the pork fat into a food processor and blitz to a puree.
Heat a frying pan until hot, add 1 tbsp of the olive oil, the onion and garlic and sauté for 1-2 minutes until just softened.
Add the wild boar puree and cook for a further 3-4 minutes.
Roughly chop 1/3 of the mushrooms.
Heat a frying pan until hot, add 1/3 of the oil and the chopped mushrooms and fry for 2 minutes until any liquid has evaporated.
Add to the wild boar mixture, then add the stock and simmer for 3-4 minutes until tender.
Season with salt and black pepper then set aside to cool.
Divide the pasta into 2 pieces then pass through the pasta machine gradually reducing the thickness, until the pasta feels elastic and the machine is on the finest setting.
Cut the pasta into 7.5cm/3” circles then brush with the beaten egg.
Place a small spoonful of mixture to one side of the circle, then roll up into a tube.
Roll around to form a ring then set aside until ready to serve.
Bring a pan of salted water to the boil then drop the tortellini in to cook for a couple of minutes until they float to the surface.
Remove the tortellini and toss with a little butter and truffle oil, then season with salt and black pepper.
Heat a frying pan until hot, add the remaining butter, olive oil and mushrooms and sauté for 2 minutes until just cooked.
Season with salt and black pepper and toss in the chervil.
Method for sauce
Place the red wine, juniper, sage, rosemary, ginger and apple into a saucepan and bring to the boil.
Turn the heat down and simmer until reduced by half.
Remove the ginger and add the stock.
Bring back to the boil and simmer until reduced by half again.
Season with salt and black pepper, then whisk in the butter.
Strain and keep warm until ready to serve.
Place the mushrooms in a pile on the centre of the serving plate.
Cut the pork belly into 4 squares and place on top of the mushrooms.
Place the tortellini around the mushrooms.
Spoon the sauce over the tortellini and around the plate.