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Pork belly, twice cooked



Ingredients 14
Servings 4–6
Time 50 min. + refrigerate

Ingredients

  • 1.5 kg
    boneless pork belly, skin removed
  • about 15ml olive oil
  • BRAISING LIQUID
  • 1
    small onion, roughly chopped
  • 3
    cloves of garlic, bruised
  • 5 ml
    each fennel and coriander seeds, roasted
  • 3
    sprigs oregano
  • a pinch of chilli flakes
  • 500 ml
    natural sweet wine
  • 100 ml
    white balsamic vinegar
  • GLAZE
  • 250 ml
    reserved braising liquid
  • 15 ml
    Worcestershire Sauce
  • a splash of fish sauce (optional)
 

Method

3½ hours
 

Oven temperature: 160°C

Preheat the oven to 160°C. Slice the pork belly into quarters and place snugly in a roasting dish. Add the braising liquid ingredients, cover with a lid or foil and roast for 3 hours.

2 Remove the pork from the oven and allow it to cool. Remove it from the stock (strain this liquid through a sieve and set aside) and place it on a tray lined with cling film. Cover with another layer of cling film andplace another baking tray or chopping boardon top; weigh it down with tinned food.Refrigerate this stack overnight.

3 To make the glaze Mix all the ingredientstogether in a small saucepan and cook over highheat, stirring until reduced by half.

4 To glaze the pork Slice each pressed pork bellyquarter into 3 pieces; you’ll end up with 12 pieces.Heat the oil in a heavy-based pan and sear the meatuntil golden-brown all over. Baste with the sauce andsauté until caramelised.

5 Serve the sticky pork belly with garlicky potato mash, crispy fried chickpeas and chunky tzatziki with pita breads for a Greek-inspired feast. Alternatively, choose your favourite starch: creamy mashed potatoes, polenta or pap taste delicious when paired with the sticky pork and grilled vegetables or salad.

CRISPY CRACKLING

Ask your butcher to remove the skin of the pork belly for you. To make delicious pork crackling, cut the skin into strips using sharp kitchen scissors. Sprinkle withsalt and refrigerate open for about an hour, or even overnight. This dehydrationhelps the crackling to crisp up. When you’re ready to cook the crackling, spreadthe strips on a baking tray and bake at 200 ° C until golden-brown and crispy.

 

Read more on: cook  |  recipe  |  pork
 

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2019-12-02 14:20
 
 
 
 
 
 
 
 
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