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Archive of BBC Food Recipes

Braised belly of pork

Prep time less than 30 mins
Cook time less than 30 mins
Serves 4
From Saturday Kitchen

Method


  1. Wrap the orange peel, juniper berries, star anise, peppercorns and ginger peel in a piece of muslin cloth and secure with string.

  2. Place the muslin parcel and the remaining ingredients into a saucepan of water and bring to the boil, then reduce the heat until the mixture is simmering and cook for 2-3 hours. Remove from the heat and set aside to cool.

  3. Once cool, remove the belly of pork from its cooking liquid and place onto a chopping board.

  4. Remove the excess fat and cut into slices.

  5. Strain the remaining mixture through a sieve, reserving the liquid and vegetables.

  6. Cut the vegetables into smaller pieces and place back into the strained liquid along with the sliced belly of pork.

  7. Serve with crushed new potatoes.

Ingredients

  • 1 orange, peel only
  • 10 juniper berries
  • 1 star anise
  • 10g/½oz peppercorns
  • 5cm/2½in piece ginger, peel only
  • 1 x 1kg/2¼lb piece of belly pork
  • 1 onion, cut in half, each half studded 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
  • 1litre/1¾pt chicken stock
  • 1 bouquet garni (parsley stalks, thyme, bay leaf and celery bound with leek)
  • 3litres/5¼pt water

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