Reza Jaberijad, head chef of The Nobody Inn, shares his recipe for pork belly with red wine reduction
Added on
June 16, 2011
‘There is some wonderful pork available in Devon and I think this recipe brings out the full flavour of all the ingredients,’ says Reza Jaberijad, head chef of The Nobody Inn
For the pork belly: preheat the oven to 175˚c/gas 4. Place the sliced orange into a deep tray and layer with the rosemary. Lay the pork belly in the tray with the skin facing down.
Sprinkle salt, pepper, chilli, fennel and sugar over the flesh side of the meat and leave for 10 minutes for the seasoning to infuse.
Turn the pork over and massage vegetable oil into the skin, then pour the apple juice into the tray. Cook the pork for 3 hours.
Once cooked, leave the pork on the side to cool then place in the fridge with a heavy tray on top of it to set for at least 4 hours, or overnight.
For the red wine reduction: add the onion, celery, carrot and leek into a pan and fry until golden. Add the wine and reduce to a syrup, then add the chicken stock and reduce for 10 minutes. Pass the reduction through a sieve.
Meanwhile, cut into the pork into portions and place in an oven preheated to 250˚c/gas 9 for 10 minutes.
For the savoy cabbage crushed potato: pan fry the pancetta until crispy. Add the leek, cabbage, mustard, salt and pepper. Crush the potato into the pan, add the cream and stir until hot.
Serve the pork with a mound of potatoes and the sauce drizzled over.
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You will need
Pork belly ½
Orange 1, sliced
Apple juice 1 pint
Rosemary
Chilli flakes a pinch
Fennel seeds a pinch
Sea salt a pinch
Cracked black pepper a pinch
Brown sugar a handful
Vegetable oil
For the red wine reduction
Red wine 1 bottle
Bunch of celery ½, diced
Large carrots 2, diced
Leek ½, diced
Large onion ½, diced
Chicken stock 1 litre
For the savoy cabbage crushed potato
Diced pancetta 100g
Diced leek ½
Shredded savoy cabbage ½
Cooked new potatoes 500g
Whole grain mustard 1 tsp
Double cream 1 cup
Salt and pepper
Method
For the pork belly: preheat the oven to 175˚c/gas 4. Place the sliced orange into a deep tray and layer with the rosemary. Lay the pork belly in the tray with the skin facing down.
Sprinkle salt, pepper, chilli, fennel and sugar over the flesh side of the meat and leave for 10 minutes for the seasoning to infuse.
Turn the pork over and massage vegetable oil into the skin, then pour the apple juice into the tray. Cook the pork for 3 hours.
Once cooked, leave the pork on the side to cool then place in the fridge with a heavy tray on top of it to set for at least 4 hours, or overnight.
For the red wine reduction: add the onion, celery, carrot and leek into a pan and fry until golden. Add the wine and reduce to a syrup, then add the chicken stock and reduce for 10 minutes. Pass the reduction through a sieve.
Meanwhile, cut into the pork into portions and place in an oven preheated to 250˚c/gas 9 for 10 minutes.
For the savoy cabbage crushed potato: pan fry the pancetta until crispy. Add the leek, cabbage, mustard, salt and pepper. Crush the potato into the pan, add the cream and stir until hot.
Serve the pork with a mound of potatoes and the sauce drizzled over.
For the pork belly: preheat the oven to 175˚c/gas 4. Place the sliced orange into a deep tray and layer with the rosemary. Lay the pork belly in the tray with the skin facing down.
Sprinkle salt, pepper, chilli, fennel and sugar over the flesh side of the meat and leave for 10 minutes for the seasoning to infuse.
Turn the pork over and massage vegetable oil into the skin, then pour the apple juice into the tray. Cook the pork for 3 hours.
Once cooked, leave the pork on the side to cool then place in the fridge with a heavy tray on top of it to set for at least 4 hours, or overnight.
For the red wine reduction: add the onion, celery, carrot and leek into a pan and fry until golden. Add the wine and reduce to a syrup, then add the chicken stock and reduce for 10 minutes. Pass the reduction through a sieve.
Meanwhile, cut into the pork into portions and place in an oven preheated to 250˚c/gas 9 for 10 minutes.
For the savoy cabbage crushed potato: pan fry the pancetta until crispy. Add the leek, cabbage, mustard, salt and pepper. Crush the potato into the pan, add the cream and stir until hot.
Serve the pork with a mound of potatoes and the sauce drizzled over.
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