Recipe for success...

HERE are just two of the delicious recipes from Neven’s new Ulster series...

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ROCK ON Neven Maguire & guide Jordan Kempton, Marble Arch Caves in Co Fermanagh

HONEY GLAZED FERMANAGH PORK EGGS BENNY

Serves 4

Ingredients:

For The Pork Belly

-1x 1.2kg pork belly, rind removed

- 1 tsp cajun spice

- 1 tsp smoked paprika

- Half tsp cayenne pepper powder

- 2 tsp ground cumin

- 2 tbsp hickory smoked Rapeseed Oil

For The Pork Belly Glaze

-1 tbsp Rapeseed Oil

- 15g Butter

- 2 tbsp Soy sauce

- 1 tbsp Honey Hollandaise Sauce

- 3 egg yolks

-1 tbsp lemon juice

- Zest half a lemon

- Half tsp white wine vinegar

-175g salted butter, melted and cooled

-1 tbsp siracha sauce

For the Poached Eggs

-1 tbsp white wine vinegar

- 8 large eggs (2 eggs per portion)

For the Sautéed Spinach

- 350g baby spinach

- 30g butter

- Salt and ground black pepper

- 4 slices of brioche bread toasted

- Micro coriander, to garnish

Method:

For The Pork Belly-

The pork belly can be cooked up to 2 day in advance and kept in the fridge. You can keep your pork belly as is, or you can slice it into two, depending on its size. Place the pork belly in a large tray lined with parchment paper.

Place the cajun, paprika, cayenne pepper, cumin and rapeseed oil in a bowl and mix together. Pour over the pork belly and rub well into the meat and fat.

Cover in cling film and refrigerate for at least 1 hour, or overnight.

If you did refrigerate the meat, bring it to room temperature an hour before you roast it.

Preheat your oven to 180C (350F/ Gas Mark 4).

Remove the cling film from the pork belly and leave on the parchment paper skin side up. Cover the meat with tin foil and roast for 20 minutes.

After 20 minutes, remove the tin foil and return to the oven for 50 minutes, uncovered.