33 lines
1.7 KiB
Markdown
33 lines
1.7 KiB
Markdown
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# Twice-cooked pork belly with honey and dry cider jus
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### Ingredients
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* 2 kilograms belly pork
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* 2 litres chicken stock
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* 2 litres water
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* 300 grams mixed chopped onions, carrots, leeks celery
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* 4 cloves garlic
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* 5 sprigs fresh thyme
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* 1 pieces star anise, optional
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* 200 milliliters dry cider
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* 250 milliliters recuded stock from cooking the belly
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* 1 teaspoons clear honey
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* 25 grams unsalted butter, diced
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### Directions
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Place the chopped vegetables, garlic, thyme and star anise in the bottom of a roasting tray. Place the pork belly on top of the vegetables and pour over the chicken stock or water to come 1/3 to 1/2 of the way up the pork. Cover tightly in tin foil and place in a pre-heated oven (160C) for 3-4 hours, or until you can see the pork is very soft and tender.
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When the pork has cooked, put it to one side and allow to cool. Strain the stock into a saucepan, bring to the boil, and reduce to about 250ml, skimming off any scum or fat that comes to the surface.
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When the pork is cool enough to handle, remove any bones (they should pull out easily) and trim away any sinew. Wrap tightly in cling-film and refrigerate overnight with a heavy weight on top.
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To serve: preheat oven to 230C; rub the skin of the pork with salt, cut the pork belly pork into portion-sized squares. Place on a non-stick mat and roast in the hot oven for 10-15 minutes, until the skin is puffed-up and crisp.
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For the sauce: put the cider in a saucepan, bring to the boil, and reduce until it is thick and syrupy. Add the stock, bring to the boil, and reduce a little further. Stir in the honey. Whisk in the cold butter a little at a time to enrich the sauce. Serve immediately.
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### Meta
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author: Ashburton Cookery School
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tags: Meat
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