“Crackled Pork Belly with Mash and Sweet Onion Scrumpy Sauce” from Jamie’s Great Britain

Mick: That pork was fantastic. It melted in the mouth!

Liam: The onions are like tagliatelle.

Kate: Tasty! Mustard-infused tagliatelle. But from my point of view the pork was a little fatty.

Liam: That’s just because you are doing weight watchers! The crackling was really nice.

Tom: I don’t care about the fat as long as there’s crackling. And there was.

Kate: What was it like from the cook’s point of view?

Kirstin: Very easy. I put it in the oven, put the timer on, and went to the cinema with the kids.

Liam: Did it depend on having a really good piece of meat?

Kirstin: I went to Drings.

Kate: I would have like a little embellishment. A little spice. Surely the British had some embellishments? Gentleman’s Relish? I’m not impressed if Jamie thinks “British” means no spices.

Kirstin: But we didn’t have the crackling. Did you taste the sage in it?

Tom: No. It was good, though. Was there sage in it?

Kirstin: I had to make this sage paste to go on top of the pork.

Kate: I think slow-roasted pork is good when it has a little bit of spice in it.

Kirstin: But that’s not British!

Kate: But the British had colonies! They had spices! I thought the potatoes were very good.

Kirstin: That’s Tom’s recipe.

Tom: I’m British. So the potatoes were British. Shall I put spices on them next time?

Kate: No. They were perfect. Really fluffy! So, what’s the verdict? Would you make this again, Kirstin?

Kirstin: I’d make the dessert again. But it was from a different book.

Tom: Shhhh!

Kirstin: Why make this, when I can make a bit of lamb?

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“Crackled Pork Belly with Mash and Sweet Onion Scrumpy Sauce” from Jamie’s Great Britain

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