Pork belly with red wine reduction
Reza Jaberijad, head chef of The Nobody Inn, shares his recipe for pork belly with red wine reduction
- Added on June 16, 2011
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Serves 8
Supported by
- You will need
- Method
-
- 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
- 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.
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.