A MUST-HAVE AT THE HOLIDAY DINNER TABLE - BRAISED PORK BELLY
Nov, 20 2017
1 orange, peel only
10 juniper berries
1 star anise
10 gm peppercorns
2 ½ inch piece ginger, peel only
1 kg piece of pork belly
1 onion, cut in half, each half studded with 3 cloves
6 shallots, peeled
4 carrots, cut in half lengthways
8 garlic cloves, peeled
2 large leeks, cut into 2 inch pieces
1 tsp chicken bouillon
1 liter chicken stock
1 bouquet garni (parsley stalks, thyme, bay leaf and celery bound with leek)
3 liters water
Wrap the orange peel, juniper berries, star anise, peppercorns and ginger peel in a piece of muslin cloth and secure with string.
Place the muslin parcel and the remaining ingredients into a saucepan of water and bring to the boil, then reduce the heat until the mixture is simmering and cook for 2-3 hours. Remove from the heat and set aside to cool.
Once cool, remove the belly of pork from its cooking liquid and place onto a chopping board.
Remove the excess fat and cut into slices.
Strain the remaining mixture through a sieve, reserving the liquid and vegetables.
Cut the vegetables into smaller pieces and place back into the strained liquid along with the sliced belly of pork.
Serve with pumpkin puree, baby asparagus, edamame beans and petit apple tart.