Search Over 15,000 Recipes

Advanced Search

Ingredients

Exclude

Cuisine
Collections
Chef Name
Show Name

Recipes from: Celebrity Chefs
Member Chefs
Both
Recipes must have: Video Photo

Braised Pork Belly

Recipe submitted by Mark25

Pin It

one of my favourite meals delicously tender and flavour some always a winner at the dinner table

Ingredients

1 x side of pork belly rib bones removed cut in quaters skin scored rolled and tied (the butcher should be able to do this easily for you)
1 x litre of veal stock
1 x litre of chicken stock
1 x bottle red wine
250 ml x sherry vinegar
100 ml x sweet soy sauce (kecap soy)
Juice of 1 lemon
salt
pepper
100ml x oil
100 g x butter

Measurement Conversion Calculator

Method

stage 1
preheat oven to 150c, heat a fry pan with oil untill hot
season pork with plenty of salt and rub in to skin
add the butter and gently place the rolled pork belly in the pan and seal untill golden brown carefull as the fat may spit out but you do need the pan to be quite hot
place pork in to a deep pot or casserole dish with the stocks,red wine,and sherry vinegar
add plenty of freshly ground pepper and the sweet soy sauce
bring to a simmer and place a lid on the casserole dish or pot and place in oven for 3 hours
remove from oven and allow to stand for 1 hour
stage 2
carefully remove pork from casserole dish or pot and remove string
turn oven up to 180c, place pork on a roasting tray, place in oven to crisp up skin about 20 minutes
reduce the stock and wine the pork cooked in by half skimming excess fat from the top there may be quite alot check seasoning add salt , pepper and lemon juice strain and keep warm
carve the pork and serve with the sauce

No Rating

Notes & Tips

1. you can use the ready made real stocks from supermarkets 2. you can prepare all of stage one the day before ,cool, refrigerate and then when the time comes reheat and crisp skin together from cold this may take about 40 minutes 3. serve with mash potatoe and bok choy/broccoli/spring greens

Recipe Rating

Preparation Time: 25M

Cooking Time: 4H30M

What do you think?

ejade03 July 2010

Me too I agree with Shell - if you could give us a heads up that would be great! :) Em

Reply to this comment | Report abuse
Miashell July 2009

Hi Mark, I really want to make this as I love pork belly. I am just a bit unsure about your directions with the prep of the pork. You say cut in quarters then rolled. Can you please just explain this a bit more? Is it 4 pieces rolled seperatly? How much should the final pork acually weigh approx? Thanks for your help, Shell

Reply to this comment | Report abuse
More
You will need to be a member to leave a comment - Log in / Register

Add a new comment

Name:

E-Mail:

Password: