Pot Roast Pork Belly
I love pork and only buy British pork. It does make me angry when I see supermarkets stocking pork from alternative origins. I can’t understand the reasoning behind it as the British pig farmers are struggling. The simplicity of this recipe is in complete contrast to some of the others featured on the British Larder, however this recipe is my contribution to Jamie’s request to pledge our support and save our bacon.
Pork belly is one of my favourite cuts. The secret is to cook pork belly well which means that it must be cooked for a long period of time at a low temperature to ensure that it’s tender and melts in the mouth.
I would definitely classify this a weekend dish as it requires time to cook but is definitely worth the wait. By cooking the belly in wine you have tasty gravy with the deliciously tender belly of pork.
- 1.2kg pork belly
- 50g unsalted butter
- 4 cloves
- 2 star anise
- 1 clove of garlic
- 2 fresh bay leaves
- sprig of rosemary
- 80g carrots
- 80g banana shallots
- 80g celery
- 80g leeks
- course sea salt and freshly cracked black pepper
- 200ml red wine
- 45ml soy sauce
- 500ml white chicken stock
- 1tsp coriander seeds
Preheat the oven to 170°C.
Open the belly of pork and rub with a generous amount of course sea salt and freshly cracked black pepper.
Roll the pork and tie with strings.
Wash and cut the carrots, celery, banana shallot and leeks all the same size.
Heat a heavy oven safe casserole dish, brown the pork with the butter until golden brown, set aside.
In the same dish brown the vegetables, coriander seeds, garlic, star anise and cloves.
Return the pork to the dish, deglaze with the soy sauce and the red wine.
Add the rosemary and bay leaf, bring to the boil and cook for 5 minutes.
Add the chicken stock and bring the stock to the boil, cover the casserole dish with a lid and place it in the preheated oven.
Cook the pork for 2 hours.
After two hours, remove the dish ,set aside the the lid and turn the oven temperature to 200°C . Return the pork to the oven.
Cook for a further 45 minutes until the pork is golden brown. Remove the pork and let it rest for 10 minutes.
Pass the sauce through a fine sieve, bring to the boil in a small saucepan, reduce until thick and almost syrupy, monte a small knob of cold butter into the sauce to give it a shine.
Carve the pork and serve with the reduced sauce.
Serves approximately 4/5 people
Food Fanatics Tips
If you wish for a very crispy crackling place the belly under a preheated grill until the crackling starts to pop and sizzle, watch it closely as it does not take a long time and can burn if you do not take extra care.