Braised pork belly with sautéed purple sprouting broccoli and white wine sauce
By: Michel Lemoine From: Great Food Live
- Prep time:
- 25 mins
- Cook time:
- 2 hrs 30 mins
- Serves:
- 4
Save on pots and pans, Michel Lemoine slow cooks tender pork belly in a tasty broth that is served as a delicious accompaniment
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Ingredients
- 1x1-1.5kg piece rindless boneless pork belly, tied
- 2 tbsp oil
- 1 Carrot, cut into small dice
- 2 Onions, cut into small dice
- 1 small leeks, cut into small dice
- 4 Bay leaves
- 2 sprigs Thyme
- 6 cloves Garlic, finely chopped
- 2 tbsp tomato purée
- 3 Cloves
- 12 Black peppercorns
- 200ml White wine
- 1 litre strong chicken or veal stock
For the sautéed purple sprouting broccoli
- 75g Butter
- 400g purple sprouting broccoli, blanched in boiling water and drained
- 1 tbsp chopped Parsley
Method
1. Preheat the oven to 180C/gas 4.2. For the braised pork: heat the cooking oil in a deep roasting tin or flame-proof casserole dish over a medium heat and quickly brown the pork belly until golden, Remove and set aside.
3. Add the carrots, celeriac, onions, leeks, bay leaves, thyme and garlic. Cook gently for 4-5 minutes. Add the tomato purée and cook for a further 2-3 minutes. Add the white wine, cloves and peppercorns, and cook steadily until reduced by half. Add the stock and season lightly with a little salt and pepper.
4. Put the pork belly back in the tin and bring the cooking liquid back up to the boil. Spread a little oil over the pork and cook in the oven for about 1½ - 2 hours until the meat is tender. Remove the meat from the tin and set aside. Strain the cooking liquid and cook steadily until reduced to a sauce consistency.
5. For the broccoli: heat the butter in a medium pan. Cut the sprouting broccoli into 3 pieces and cook gently in the butter for a minute or so. Add the chopped parsley.
6. To serve: slice the pork, drizzle the sauce around and add the broccoli.
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Latest Comment
Very nice, but did it without the celeriac as it wasn't in the list of ingredients.