Spiced confit pork belly

Spiced confit pork belly

By
From
Becasse
Makes
500 g
Photographer
Steve Brown

Ingredients

Quantity Ingredient
100g Aromatic confit salt
1 teaspoon five spice powder
500g pork belly
30ml non-scented cooking oil
2 medium onions, roughly chopped
garlic, cloves separated and roughly crushed
thyme
1 bay leaf
4 star anise
10 coriander seeds, crushed
6 cloves, crushed
1.5 litres Brown pork stock
1.5 litres Rendered duck fat
salt
freshly ground pepper

Method

  1. Mix the aromatic salt with the five spice powder and rub all over the pork belly, massaging it in well. Put the pork belly in a shallow dish, cover with cling film and refrigerate for 12–24 hours.
  2. Preheat your oven to 120°C. Wash away the salt and pat the pork belly thoroughly dry. Heat a heavy-based saucepan over a medium heat. Add the oil, then the onions and garlic and sauté until caramelised a deep golden-brown. Add the herbs and spices, season with salt and pepper and set aside.
  3. Put the pork stock and duck fat in a braising pan and heat gently until the fat has melted. Add the pork belly and the spiced onions. Cover with a piece of greaseproof paper cut to the size of the pan. Braise gently in the oven for 3 hours until the belly is very tender. Turn around in the braising liquor every 30 minutes to ensure even cooking.
  4. Remove the belly from the braising liquor and leave to cool. The liquor can be used a couple of times and will keep for up to 10 days in the refrigerator.
Tags:
restaurant
Becasse
Justin
North
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