Pork Belly;
Serves 4
Preparation time under 30 mins - Cooking time over 2 hours.
Ingredients
1 x 1kg/2¼lb piece of belly pork
10 juniper berries
1 star anise
1 onion, cut in half and stud each half with 3 cloves
6 shallots, peeled
4 carrots, cut in half lengthways
8 garlic cloves, peeled
2 large leeks, cut into 5cm/2in pieces
1 tsp chicken bouillon
1L/1¾pt chicken stock
Herbs (Parsley stalks, Thyme, Bay Leaf etc.)
3L/5¼pt water
Method
1. Wrap the juniper berries,into a piece of muslin cloth and tie with cotton into a moneybag.
2. Place the moneybag and the remaining ingredients into a saucepan of water and bring to the boil.
3. Immediately reduce to a very gentle simmer and be careful not to boil.
4. Cook for 2-3 hours and then allow too cool.
5. Remove the belly of pork from its cooking liquid and place on a chopping board.
6. Remove excess fat and slice into required portions.
7. Drain the vegetables off through a colander or sieve, keeping back the bouillon (liquid).
8. Cut up the vegetables into smaller pieces and then place back into the strained bouillon along with the sliced belly of pork.
To Serve:
1. Simply reheat the meat and vegetables in the bouillon and place some crushed new potatoes (see separate recipe for Cornish Crushed Potatoes) into the middle of a large bowl.
2. Garnish the vegetables around and then place three slices of belly pork on top of potatoes and finish by ladling the cooking juices over and around.
Note:
Simmer the belly of pork, but do not boil whilst cooking.
It is also easier to slice the belly cold than when it is hot.
Hope i helped!
