Belly Pork

Braised pork with soy and orange.
I have a few recipes for pork belly but the one I mentioned before i cant find...Anyway I will do it from memory but if you are going to do it just watch the cooking times.
Jer this one is roasted there is a braised one to follow but this is my favourite by far. The fennel thyme flavour combo is just fab.

Slow Braised Pork Belly with Braised lentils



1kg pork belly with skin scored
1 tblsp fennel seeds
1 tblsp coriander seeds
1/2 tblsp fresh thyme leaves
1 tsp sea salt
1 tblsp olive oil

Lentils

300 g Du Puy Lentils (these are great lentils, hold their form once cooked without turning to mush like many of thier sisters)
1 onion chopped quite finely
2 medium carrotts chopped
1 tsp thyme leaves
1 tbslp olive oil
700ml chicken stock
2 tsp red wine vinegar
salt and pepper

Dry roast fennel and coriander seeds in small pan until popping and aromatic. Crush in M&P then add salt, thyme leaves crush a little more then stir in olive oil.
Rub this mixture all over the pork skin getting into all the crevices.

Place in roasting tin skin side up and put in upper half of hot oven for 30 mins...this is to dry out the skin and it starts to crackle. After 30 mins throw in a cup of water, cover with foil and turn down to medium heat. Cook for a further 40 mins or until cooked and tender. If at this point your skin is not suitbaly crackled cheat and slice off the skin ( always comes of very easily ) and place under hot grill (i think you call it broiler) until crackled and just allow the rest of the pork to rest in a warm place.

Meanwhile for the lentils heat oil in pan, add onion for a few mins unitl soft, add carrott adn cook for further couple of mins.stir in thyme leaves then lentils and stir well coating them for a minute of two. then pour in stock, cover and cook on medium low heat for 30 mins. Once tender turn off heat stir in vinegar and season.

serve pork on a bed of lentils....fine as it is but creamy mashed potato goes well as do buttery new potatoes.


Slow Roasted Pork Belly with Orange and Soy

I have not done this for ages but reading over it again I remember how good it was. I love the one potness of it.

1kg pork belly
1 1/4 cups beef stock ( ive used chicken)
1/2 cup dark soy
1/4 cup mirin
juice and grated rind of one orange
2.5cm piece ginger, peeled and julienned
2 cloves garlic, sliced
2 fresh red chillies
1 tbls grated palm sugar
4 star anise
1 cinnamon stick
500g bok choy or choy sum or other asian green
steamed rice to serve.

Cut pork into 12 pieces, place in flameproof casserole, add enoguh water to cover and bring to the boil, then simmer gently for 20 mins. drain and return pork to the pan. Add stock, soy, mirin, orange jiuce, rind, ginger, garlic, clillies sugar and spices. Add just enough water to cover the pork and bring to the boil, lower heat, cover and gently simmer for 1 1/2 hours. remove lid and simmer for another 25 mins. add greens for another 5-6 mins, until wilted.
Serve braised pork and vegetables with plenty of cooking juices and steamed rice.

Sorry there are no visuals but maybe they can be added. Enjoy
k