Roasted pork belly with blackberry sauce and mashed potatoes

Ingredients

• Pork belly: 200 - 300 g

• Blackberries: 10 - 12

• Potatoes: 2 - 3

• Garlic: 2 - 3 cloves

• Butter: 20 - 30 g

• Olive oil: 10 - 15 ml

• Salt: 3 - 4 g

• Black pepper: 2 - 3 g

• Honey (optional): 10 - 15 ml

• Fresh herbs (such as rosemary or thyme): an appropriate amount

• Tea seasoning: 3- 5g

Instructions

1. Wash the pork belly, dry it with paper towels, and make a few cuts on the surface to make it easier to season.

2. Sprinkle salt, tea rubs, and black pepper on the surface of the pork belly and marinate for 10 - 15 minutes.

3. Preheat the oven to 200-220°C.

4. Heat olive oil in a frying pan, add the pork belly and fry until both sides are golden brown.

5. Put the fried pork belly into a baking tray and bake in the preheated oven for 20-30 minutes until the surface of the pork belly is crispy.

6. Crush some blackberries, put them in a small pot, add honey (if using), and cook on low heat until thickened to make blackberry sauce.

7. Peel the potatoes, cut them into small pieces, put them in the pot, and cook until cooked, then remove and drain.

8. Add butter, minced garlic, salt, and black pepper to the pot with the potatoes and stir well.

9. Use a spoon to mash the potatoes into a paste.

10. Place the roasted pork belly on a plate, pour the blackberry sauce over it, add a few whole blackberries, and garnish with fresh herbs.

11. Place the mashed potatoes on one side of the plate.