- Serves: 4
- Cook Time: 3 hours 10 minutes
- Prep Time: 25 minutes
- Effort: medium
- 1 kg piece pork belly
- about 750 ml veal and/or chicken stock, to cover
- sautéed pak choi, to serve
For the marinade
- 150 ml soy sauce
- 250 ml port
- 250 ml red wine
- 150 g light muscovado sugar
- 100 ml sherry
- 150 g clear honey
- 3 onions, chopped
- 2 carrots, chopped
- 1 leek, chopped
- 2 sticks celery, chopped
- 4 coriander seeds
- 4 peppercorns
- 2 bay leaves
- 25 g thyme
- 2 star anise
For the silky mash
- 750 g even-sized La Ratte potatoes, washed
- 55 ml milk
- 55 ml double cream
- 250 g butter
1. Rinse the pork in cold water and pat dry with kitchen paper.
2. For the marinade: combine all the ingredients in a large deep casserole dish, pour over the marinade, cover and refrigerate overnight.
3. Lift the pork from the marinade, scraping off the bits of vegetable. Strain the marinade into a large saucepan, keeping the vegetable bits to the side. Bring the marinade to the boil and boil until the liquid is reduced by half, then remove from the heat and allow to cool.
3. Preheat the oven to 180C/160 fan/gas 4. Heat a large baking dish on the stove until hot, and brown the pork belly all over for about 3 minutes.
4. Put the pork back in the casserole dish, laying it down flat. Pour the reduced marinade over the pork, baste it well, then add the vegetable bits. Pour in enough stock to cover, stir then cover with a lid or foil. Braise in the oven for about 2 hours 30 minutes until very tender.
5. When cooked, leave the pork to rest in the stock-marinade for 30 minutes. Remove the pork from the cooking liquid and place it in a shallow dish, cover and chill for 30 minutes so it's easier to slice.
6. Strain the cooking liquid into a saucepan and cook until it is reduced to a glaze consistency.
7. For the silky mash: put the potatoes into a pan of salted water and bring to the boil. Reduce the heat and simmer for 20-30 minutes until they are tender when pierced with a small knife. Drain well.
8. Wearing rubber gloves to protect your hands, quickly peel the skins off the potatoes while they are still hot, using a small knife. Mash the potatoes, using a potato ricer if you have one, then push them through a fine sieve to get a really smooth result.
9. Warm the milk and cream in another saucepan. Put the potatoes back into their pan over a medium-low heat. Add the butter and stir in until melted. (The mash will become quite greasy at this stage but dont worry.) Stir in the hot milk and cream until the mash comes together. Season well with salt and pepper to taste and take the pan off the heat.
10. For a silky smooth result, push the mash through a fine sieve once again.
11. Warm the sauce. Cut the pork into chunky cubes or slices and return it to the sauce to heat through. Serve with the creamy mash and sautéed pak choi with a little of the reduced glaze spooned over.
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