Slow Braised Pork Belly
Posted on January twenty ninth, 2018
This is a improbable dish, impressed by the flavours of the Southern Mediterranean. The meat is roofed in a salt and spice rub which leaves the meat succulent and tender.
1 pork stomach, 1.5kg in weight 3 banana shallots 1 stick of celery 3 medium carrots 2 garlic cloves 100 Marsala wine or candy sherry 300ml hen stock.Rub3 tbsp of desk salt 1 star anise, crushed 1 tbsp of fennel seeds, crushed 1 tsp candy paprika 1 bay leaf
Carefully take away the pores and skin from the meat. Using a really sharp knife or a family scalpel, rating the pores and skin, each the size and width, in a 2cm grid. Do not reduce all the approach in which through. Rub with salt and place on a plate and put aside within the fridge. Grind the spice combine and rub over the stomach meat. Place on a plate and put aside within the fridge for 4-12 hours. Once able to roast, preheat the oven to 140C. Take the stomach out of the fridge, rinse beneath chilly water to take away the salt and spice rub, and pat dry . Cut the meat into very massive chunks, and in a big scorching saut pan brown the pork throughout to offer it some color. Set aside. Peel and thickly slice the shallots, celery, garlic, and carrots. Arrange these in an oven proof casserole and prime with the pork belly. Deglaze the saut pan with the wine and add to the casserole dish and roast for 2-2.5 hours. The timing will depend upon how thick the meat is, so take a look at the meat to examine whether it is cooked – push a fork into the flesh, it must be good and tender and are available away easily. When the stomach is cooked, take away the casserole from the oven, and switch up the warmth to 200C. Place pores and skin on a roasting tray and roast the pores and skin for 30 – forty minutes till crispy. End off beneath the grill to puff it up. Watch out to not burn it beneath the grill. Put aside to cool. Turn down the oven to 140C and put the casserole again within the oven for 20 minutes to heat through. Break up the crackled pores and skin into chunks and serve with the stomach pork alongside steamed beans and sweetheart cabbage.