TWICE-COOKED PORK BELLY WITH CIDER SAUCE RECIPE | BBC GOOD ...
This tender, twice-cooked pork has a delectable apple cider sauce and a scattering of fennel seeds and bay leaves. Serve with sweet carrot and onion purée
Provided by Barney Desmazery
Categories Dinner, Main course
Total Time 3 hours 40 minutes
Prep Time 40 minutes
Cook Time 3 hours
Yield 6
Number Of Ingredients 8
Steps:
- The day before you want to eat, lay the pork belly skinned-side down, season generously, scatter over the fennel seeds and crumble over 3 of the bay leaves. From the widest side, roll into a tight log and use some butcher’s string to tie at regular intervals. (You could take some fennel seeds and bay to your butcher and ask them to do it for you.)
- Heat oven to 170C/150C fan/gas 3 1/2. Melt the butter in a large, shallow flameproof casserole dish or ovenproof sauté pan. Brown the pork all over (this will take a good 15 mins), then remove from the pan and add the vegetables and remaining bay leaves. Cook for about 10 mins until starting to colour. Nestle the pork among the veg. Pour over the cider and bring everything to a simmer, cover and cook in the oven for 2 hrs.
- When the pork is ready, leave to cool a bit, then remove the pork from the braise and chill. Strain the sauce into a jug and chill. Fish out the bay leaves and blitz the veg to a purée in a food processor. Tip into a bowl and chill.
- On the day, heat oven to 220C/ 200C fan/gas 8. Cut the pork into six rounds. Heat the oil in a large frying pan and fry the pork, then put in the oven for 20 mins, turning halfway through, until crispy. Meanwhile, remove the solidified fat from the top of the braising juices, simmer until syrupy and reheat the purée. Serve everything in the middle of the table or smear some of the purée across plate, sit a piece of pork on top next to a burnt butter cabbage wedge, a piece of potato cake and some crackling (see 'Goes well with', right). Pour over some of the sauce and serve.
Nutrition Facts : Calories 536 calories, FatContent 37 grams fat, SaturatedFatContent 13 grams saturated fat, CarbohydrateContent 9 grams carbohydrates, SugarContent 8 grams sugar, FiberContent 3 grams fiber, ProteinContent 37 grams protein, SodiumContent 0.4 milligram of sodium
CHINESE PORK BELLY RECIPE - OLIVEMAGAZINE
This delicious twice-cooked Chinese pork belly is really tender and packed with great flavours. Serve with green vegetables and steamed rice
Provided by OLIVEMAGAZINE.COM
Categories One pots
Total Time 3 hours 45 minutes
Number Of Ingredients 15
Steps:
- Heat a pan of water until boiling. Drop in the pork pieces, bring back to a simmer and cook for 10 minutes, then drain well and leave to cool a little.
- Heat a large, deep frying pan or casserole and add the oil. Stir in the sugar and cook, stirring, for a few minutes until the sugar has melted.
- Add the garlic, ginger and spring onions and cook for 2-3 minutes, then add the spices and blanched pork and cook everything together until the pork takes on some colour.
- Add the wine, soy sauces and just enough stock to almost cover the pork. Put the lid on and simmer gently for 3 hours. Take off the lid for the last half-hour or so and raise the heat so the liquid starts to evaporate. Keep cooking, turning the pork until the sauce is reduced, glossy and coating the pork. Serve with the greens and rice.
Nutrition Facts : Calories 550 calories, FatContent 36 grams fat, SaturatedFatContent 12 grams saturated fat, CarbohydrateContent 12 grams carbohydrates, SugarContent 11 grams sugar, FiberContent 0 gram fibre, ProteinContent 42 grams protein, SodiumContent 1000 milligrams of sodium
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