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Braised Pork Belly

Braised Pork Belly

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
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Method

  1. stage 1
  2. preheat oven to 150c, heat a fry pan with oil untill hot
  3. season pork with plenty of salt and rub in to skin
  4. 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
  5. place pork in to a deep pot or casserole dish with the stocks,red wine,and sherry vinegar
  6. add plenty of freshly ground pepper and the sweet soy sauce
  7. bring to a simmer and place a lid on the casserole dish or pot and place in oven for 3 hours
  8. remove from oven and allow to stand for 1 hour
  9. stage 2
  10. carefully remove pork from casserole dish or pot and remove string
  11. turn oven up to 180c, place pork on a roasting tray, place in oven to crisp up skin about 20 minutes
  12. 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
  13. carve the pork and serve with the sauce
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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