Name: Braised rolled belly of pork
Prep time: 50 min
Cook time: 180 min
Total time: 230 min
Yield: 6 servings
Cuisine: Ingredients
Ingredients: 0.00 pork belly, whole; 0.00 olive oil; 0.00 carrots chopped; 0.00 onion chopped; 0.00 celery stalks chopped; 0.00 leeks chopped; 0.00 garlic cloves, chopped; 0.00 fresh ginger chopped; 0.00 sherry vinegar; 0.00 soy sauce; 0.00 stock chicken; 0.00 star anise; 0.00 cloves ground; 0.00 cinnamon stick; 0.00 coriander seeds; 0.00 fennel seeds; 0.00 bay leaves

Recipe Disclaimer

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Ingredients (17)

0.00	pork — belly, whole
0.00	olive oil
0.00	carrots — chopped
0.00	onion — chopped
0.00	celery stalks — chopped
0.00	leeks — chopped
0.00	garlic — cloves, chopped
0.00	fresh ginger — chopped
0.00	sherry vinegar
0.00	soy sauce
0.00	stock — chicken
0.00	star anise
0.00	cloves — ground
0.00	cinnamon — stick
0.00	coriander — seeds
0.00	fennel — seeds
0.00	bay leaves

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Method:

To prepare the pork, use a sharp filleting knife to cut off the skin, leaving a thin layer of fat about 5mm thick. Even out the thickness by taking a slice from any thicker areas and placing where the meat is thinner.
You should now have an even sheet of pork belly. Roll this up quite firmly and tie into a neat even shaped roll using butchers string, spaced roughly 5cm apart.
Heat a large sauté pan big enough to accommodate the pork and add the oil, when almost smoking add the pork and brown on all sides until caramelised all over, remove to a plate.

Using the same pan sauté the vegetables, garlic and ginger for about 5 minutes. Deglaze with the sherry vinegar and cook until reduced by ½, add the soy, the stock and the spices. Bring to a boil and pour into a roasting pan, place the pork into the liquid and cover with foil.
Braise in a 180 deg oven for 2 ½ to 3 hours until the meat feels very tender turning the meat a few times during cooking
Remove the meat from the sauce and place on a tray covered with foil. Strain the stock into a small pot and reduce until you have a fairly thick glossy sauce.
Pour the sauce back over the pork and keep warm, covered with foil until ready to slice.