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Braised pork belly with sautéed purple sprouting broccoli and white wine sauce

Michel Lemoine from Great Food Live
Save on pots and pans, Michel Lemoine slow cooks tender pork belly in a tasty broth that is served as a delicious accompaniment

Braised pork belly with sautéed purple sprouting broccoli and white wine sauce

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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Serves: 4

Prep: 25 min
Cook: 2 hrs 30 min

Ingredients
1x1-1.5kg piece rindless boneless pork belly, tied
2 tbsp oil
1 carrot, cut into small dice
150g Celeriac, cut into small dice
2 Onions, cut into small dice
1 small leek, cut into small dice
4 Bay leaves
2 sprigs Thyme
6 garlic cloves, finely chopped
2 tbsp tomato purée
3 Cloves
12 Black peppercorns
200ml White wine
1 litre strong chicken or veal stock