Recipe By Jaxters
Cuisine: British & Irish
Food Type: Meat
No of Portions: 4
Change no of portions required to :
Ingredients & Prep
1000 g Pork belly joint
400 ml Cider
400 ml Hot Water
2 Onions med sliced
2 Celery sticks chopped
1 Carrot chopped
1 Chicken stock cube or gel pot
2 tsp Dijon mustard
4 Fresh Thyme sprigs
1/2 tsp Freshly ground Black pepper
2 ml Fine sea salt
sprinkle Veg oil
Score the skin of the belly joint then place on a plate uncovered in the fridge for 24 hours to dry skin.
Per-heat oven to 200°C fan, remove joint 1 hour before cooking to come to room temp.
Rub the skin with salt & veg oil, then place the onion, celery, carrot & thyme in the centre of a baking dish to make a trivet, then place joint skin side up on top, try to level the skin side as much as you can, then cooking in the oven for 40 mins.
In the meantime place hot water in a jug whisk in stock cube, then add cider, mustard & pepper, after 40 mins cooking pour stock/cider into the baking dish up to 1 cm below the skin level all round, re level if required.
Turn down the oven to 150°C, & cook for 3 hours, if the stock level drops too low add a little more hot water.
When cooked allow to rest, blitz veg in the gravy with a stick/hand blender or processor smooth, pour into a pan & reheat or reduce if required.
Suggestion & Tips
A must with roast potatoes.