Recipe By Jaxters
Ref: 829
Heading: Mains
Cuisine: British & Irish
Food Type: Meat
No of Portions: 4
Change no of portions required to :
SHARE
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
Method
Step 1
Score the skin of the belly joint then place on a plate uncovered in the fridge for 24 hours to dry skin.
Step 2
Per-heat oven to 200°C fan, remove joint 1 hour before cooking to come to room temp.
Step 3
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.
Step 4
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.
Step 5
Turn down the oven to 150°C, & cook for 3 hours, if the stock level drops too low add a little more hot water.
Step 6
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.