Slow Braised Pork Belly

Posted by on Oct 18, 2013 in Blog, Recipes To Try | 0 comments

by Katherine Frelon

Autumn is upon us and our thoughts turn to comfort food and warm dishes that will keep us cozy all season long.  If you’re looking for a delicious meat dish to wow your family or guests, my Slow Braised Pork Belly is sure to please.  I like to pair this with seasonal vegetables and wash it down with a glass of Pinot Noir from Flavigny, one of my favorite local vineyards.

Slow Braised Pork Belly

Ingrédients

5kg length of pork belly

large bowl full of fresh herbs

(tarragon, flat leaved parsley, thyme, marjoram, chervil, sage, hyssop, lemon thyme, lemon balm etc)

2 tbsp oil

sea salt and coarsely ground pepper

5 tsp red pepper corns

butchers string

20 fresh bay leaves

8 med onions

large roasting tin

 

Directions:

With a sharp knife, take the skin off the pork belly and keep for crackling.

Turn the pork belly over and cut off the ribs, (use to lay in the bottom of the roasting tin and place rolled pork belly on top during cooking).

In a food processor place all the herbs 1 tsp sea salt,1 tsp coarsely ground pepper and oil

blend until roughly chopped.

Mix 1 tbsp sea salt and coarsely ground pepper together with 5 tsp of red pepper corns rub generously all over the pork both sides.

Spread the herb mixture over the rib side of the pork.

Roll the pork lengthways tightly to form a long roll.

Secure with butchers’ string every 4cm.

Cut the onions into halves leaving the skin on and place in the bottom of the roasting pan.

Place the meat in and add the bay leaves.

Half fill the pan with hot water or wine.

Cover very tightly with foil twice.

Place in the oven on the minimum heat for 10 hrs.

Take out and wrap the meat in foil and cool until it can be put in the fridge for 24hrs.

Peel the skin off the onions and blend the onions with the cooking juices to form an onion sauce.

Use this with half a bottle of cider, 300g apple purée and a splash of cream to eat with the pork.

 

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