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YOU WILL NEED...
1½ kg pork belly with bones, skin scored
For the cheese mash:
5 large floury potatoes
100ml hot milk
125g extra mature Cathedral City cheese
You and 321 people like this dish
Dry the pork well and with a very sharp knife score the rind well. Put the pork skin side up on a rack in a large roasting tray and cook for about 3 1/2 hours.
About 30 minutes before the pork is ready, peel the potatoes, cut each one into about six. Place in a large pan of boiling water Cook until they are almost tender, about 12 minutes and drain and return to the pan.
Add the butter and milk and mash until smooth. Stir in the grated cheese and leave until ready to serve.
Remove the pork from the oven and leave to rest for 15 minutes before serving with a good dollop of cheesy mash and your favourite greens and gravy.
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