All posts tagged: Traditionally braised belly of pork

Traditional Slow Braised Belly of Pork

There are literally hundreds of different variations for serving this dish though the basic principles remain the same – add some vegetables, slow cook and throw in some wine to tenderise the meat and add flavour. The recipe below was devised by Rebecca based pretty much on what we had in the fridge – fennel stalks rather than celery, sage rather than basil. I fyou happen to have a few spare turnips they could work alongside the carrots. Belly pork is normally cured and used as bacon, pancetta, lardons etc. but it can also be cooked into a delicious meal. It is very rich so a little goes a long way and is excellent if you find to you have to serve a hot meal for many mouths. The excess fat can be cut off and rendered into lard. Ingredients Pork Belly (aproxx. 200 gr per adult portion) Juice of ½ a lemon 3 onions Head of garlic Celery OR the stalks and leaves (not the bulb) of a fennel 3 large carrots Rosemary, sage, …