Crisp cider-braised pork belly

Name: Crisp cider-braised pork belly
Prep time: 12 h
Cook time: 12 h
Total time: 12 h
Yield: 4
Cuisine: Global
Ingredients: 1 large carrot, roughly chopped; 1 onion, roughly chopped; 3 sticks few celery , roughly chopped; 2 garlic cloves, smashed; 1 sprig fresh thyme; 2 bay leaves; 500 milliliters good-quality cider; 1 small 1 tablespoon cider vinegar, plus extra to season; 1 liter fresh chicken stock; 1 kgs unscored boneless pork belly; 2 Tbsps sunflower oil; 1 serving apple mash and Mustard cabbage, to serve (see tip)

The recipe Crisp cider-braised pork belly can be made in approximately 12 hours. This recipe covers 27% of your daily requirements of vitamins and minerals. This recipe makes 4 servings with 1786 calories, 35g of protein, and 169g of fat each. This recipe from BBC Good Food requires chicken stock, 1 tablespoon cider vinegar, unscored pork belly, and garlic cloves. 199 people found this recipe to be flavorful and satisfying. It is a good option if you're following a gluten free and dairy free diet. If you like this recipe, you might also like recipes such as Maple Mustard and Cider Braised Pork Belly, Cider-Braised Pork Belly with Cauliflower Puree, and Chashu Pork (Marinated Braised Pork Belly for Tonkotsu Ramen).

Instructions

Heat oven to 180C/160C fan/ gas

Equipment you will use

Oven

Place all the ingredients except the pork and sunflower oil in a flameproof pan that will fit the pork snugly a casserole dish is ideal. Season, bring everything to the boil then turn down the heat and slide the pork into the pan. The pork should be totally submerged if it isnt, top up with water. Cover the dish with a lid or tight tent of foil and place it in the oven for 3 hrs undisturbed.

Ingredients you will need

Sunflower Oil

Water

Pork

Equipment you will use

Casserole Dish

Aluminum Foil

Oven

Frying Pan

When the pork is cooked, leave it to cool slightly in the stock. Line a flat baking tray with cling film. Carefully lift the pork into the tray and make sure you get rid of any bits of vegetables or herbs as they will end up pressed into the pork. Cover the pork with another sheet of cling film and cover with a flat tray or dish the tray must be completely flat as any indentations will be pressed into the pork. Weigh the pork down with another dish or some cans and leave to cool in the fridge overnight. Strain the juices into a jug or small saucepan, cover and chill.

Ingredients you will need

Vegetable

Herbs

Stock

Pork

Equipment you will use

Baking Pan

Sauce Pan

Day 2: Unwrap the pork and place on a board. Trim the uneven edges so that you have a neat sheet of meat.

Ingredients you will need

Meat

Pork

Cut the meat into 4 equal pieces and set aside until ready to cook. Lift off any bits of fat from the braising juices and tip what will now be jelly into a saucepan, then bubble down by about two-thirds until starting to become slightly syrupy.

Ingredients you will need

Jelly

Meat

Equipment you will use

Sauce Pan

Add a few more drops of vinegar, to taste.

Ingredients you will need

Vinegar

Heat the oil in a large frying pan until hot, then turn the heat down.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add the pork to the pan, skin-side down be careful as it has a tendency to spit. Sizzle the pork as you would bacon for 5 mins until the skin is crisp. Flip it over and cook for 3-4 mins until browned.

Ingredients you will need

Bacon

Pork

Equipment you will use

Frying Pan

Place a small pile of cabbage on the side of each plate and sit a piece of pork on top.

Ingredients you will need

Cabbage

Pork

Place a spoonful of mash on the other side of the plate, drizzle over the sauce and serve.

Ingredients you will need

Sauce

Equipment

Ingredients

Servings:

1large

carrot, roughly chopped 1

onion, roughly chopped 3sticks

few celery , roughly chopped 2

garlic cloves, smashed 1sprig

fresh thyme 2

bay leaves 500milliliters

good-quality cider 1small

1 tablespoon cider vinegar, plus extra to season 1liter

fresh chicken stock 1kgs

unscored boneless pork belly 2Tbsps

sunflower oil 1serving

apple mash and Mustard cabbage, to serve (see tip)

Recommended wine: Cream Sherry, Moscato Dasti, Port

Cream Sherry, Moscato d'Asti, and Port are great choices for Crisp. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. You could try NV Johnson Estate Cream Sherry. Reviewers quite like it with a 5 out of 5 star rating and a price of about 19 dollars per bottle.