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Posted (October 28, 2014)

Braised Rolled Pork

8 hour braised pork belly

Winter is fast approaching and evenings have all but disappeared and we are almost to the stage where it’s dark when you get up and dark when you leave to go home. BOO!  We all need something to look forward to in the cold dark evenings, preferably something that doesn’t involve Simon Cowell. For that reason you couldn’t do better than to wrap your laughing gear round one of my favourite winter mains. Serve it up with a seasonal roast butternut squash salad and some nice roast charlotte potatoes.

2kg boned and rolled pork belly –  get your butcher to do this for you or you can have a go yourself, it doesn’t have to be perfect .

2ltr chicken stock

4 cloves garlic

2 tablespoons light soy sauce

Tablespoon coriander seeds

Cup of sherry or xaosheng wine

Whole stick of cinnamon

Teaspoon mustard seed

2 large tablespoons of honey

1 tablespoon cider vinegar

2 bay leaves

1 Roughly diced onion and carrot

Method;

This is pretty simple. Put the onions and carrots in the bottom of the tray. Put the pork on top and then throw all the other solid ingredients in. Mix all the liquid ingredients in a large pot (melt the honey into the stock). Pour the liquid ingredients into the roasting tin adding some water if the pork isn’t covered. Cover the whole tray in tinfoil and put in the oven at 130c for 8 hours or 120c for fan assisted.

To check if its ready – poke it with a fork, the fork should go in without any bother. Sieve off the lumpy bits out of the juices and reduce until the sauce will lightly coat the back of a spoon.

You can leave this overnight or put it on first thing in the morning and the best thing about this dish is that you can reheat it for a dinner and it doesn’t lose its moisture. In the unlikely event that you have any leftovers you can pull it (shred) and have it on a roll with BBQ sauce. GENIUS!


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