Braised Belly of Pork

Slow-braised pork belly infused with aromatics, ginger, and orange, served with tender root vegetables and a savory chicken stock reduction.

Dinner Pork Meat Slow-Cooked Savoury

Estimated Nutrition

Calories

1360.1

kcal / serving

5440.5 kcal total

Carbs

16.3g

per serving

65.2 g total

Fat

131.2g

per serving

524.8 g total

Protein

28.1g

per serving

112.4 g total

Cook Time

180

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

tsp

Chicken Bouillon

Fruits

piece

Orange

Peel only

Liquids

litre

Chicken Stock

litre

Water

Meat

Pork Belly

Whole piece

NutsSeeds

piece

piece

clove

Peeled

piece

Bouquet Garni

Parsley stalks, thyme, bay leaf, and celery bound with leek

Vegetables

Ginger

Peel only

piece

Onion

Cut in half and studded with 6 cloves

piece

Shallot

Peeled

piece

Carrot

Cut in half lengthways

piece

Leek

Cut into 5cm pieces

Method

Wrap the orange peel, juniper berries, star anise, peppercorns, and ginger peel in muslin and tie with string.

Serve the braised pork and vegetables with crushed new potatoes.

Cut the vegetables into smaller pieces and return them to the liquid with the pork.

Strain the liquid through a sieve and reserve both the liquid and vegetables.

Trim away any excess fat and slice the meat.

Take the cooled pork belly out of the liquid and place it on a board.

Remove the saucepan from the heat and allow the contents to cool.

Bring the mixture to a boil then simmer for 2 to 3 hours until cooked.

Add the muslin parcel and all other ingredients into a saucepan of water.