Braised rolled belly of pork

6 servings Prep: 50 mins, Cooking: 3 hrs
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By Food24 November 03 2009
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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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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.

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