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Slow Braised Pork Belly on Rustic Mashed Potatoes

  • Prep Time: 35 minutes
  • Cook Time: 8 hours
  • Total Time: 8 hours 35 minutes

Ingredients

Porkbelly:

  • 2 lb piece of pork belly
  • 1/2 white onion chopped
  • 2 stalks of celery chopped
  • 2 small carrots chopped
  • 1 teaspoon coarse sea salt
  • 1 teaspoon fresh cracked black pepper
  • 1 table spoon fresh cracked coriander
  • 1 teaspoon paprika
  • 1 1/2 tablespoons brown sugar
  • 1/2 teaspoon Chinese five spice
  • 3 bay leaves
  • 6 sage leaves
  • 1 teaspoon dried oregano
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried parsley
  • 3 cloves garlic
  • 3 cups vegetable stock
  • 1 teaspoon sesame oil
  • 2 table spoons extra virgin olive oil
  • 1 tablespoon soy sauce
  • 1 teaspoon sriracha sauce

Potatoes:

  • 3 medium red potatoes
  • 3 medium yellow potatoes
  • 4 cloves garlic
  • 2 table spoons sour cream
  • 12 teaspoons chopped chives
  • 1 teaspoon chopped parsley
  • 2 tablespoons butter
  • 23 tablespoons milk depending on consistency.
  • Salt and pepper to taste

Sauteed Kale:

  • 1 1/2 cups kale, blanched
  • 2 table spoons of extra virgin olive oil
  • Salt and pepper to taste

Tomatoes:

  • 2 vine tomatoes diced
  • 1 teaspoon extra virgin olive oil
  • 1/2 teaspoon dried oregano
  • Salt and pepper to taste

Instructions

Pork belly:

  1. Wash and clean pork belly skin side.With a knife score the skin side in diagonals forming a diamond pattern on the skin into the fat.
  2. Drizzle a bit of olive oil on both sides and massage in.
  3. Mix salt, pepper, coriander, oregano, rosemary, paprika, brown sugar, Chinese five spice, parsley.
  4. Rub dry ingredients into all sides of the pork belly.
  5. Place bay leaves on top.
  6. In a pan saute carrots, onions and celery, till onions are translucent, and add sage.
  7. Place mirepoix in a rectangular deep roasting pan.
  8. Place pork belly skin side up on top of mirepoix.
  9. Marinate in fridge over night.
  10. Take out of fridge, and heat up olive oil and sesame oil in a pan.
  11. Place pork belly skin side down and sear till crispy and browned.
  12. Repeat this process with all sides of the meat.
  13. Then take pork belly out of pan and place on top of mirepoix in the same pan as it was marinating in.
  14. Take 3 cups vegetable stock and pour into pan bringing the fluid to just below the top of the meat.
  15. Heat up oven to 350°F and place pork belly into the oven, middle rack uncovered.
  16. Pork belly will cook for approximately 8 hours but around the 6 hour mark turn oven down to 250°F, and at close to the end down to 200°F.

Potatoes:

  1. Wash and clean potatoes and cut into nice chunks leaving skin on.
  2. Place into a pot covering the potatoes with water.
  3. Bring to a boil and cook for approximately 20 minutes but check to make sure they are fork tender.
  4. Place 4 cloves of garlic with husk on a piece of foil, drizzle with olive oil and place in oven to cook for about 15-20 minutes or until garlic is soft.Then take out of oven and mash.
  5. Drain potatoes, mash roughly, add garlic butter, sour cream, chives, salt and pepper to taste, then add milk as needed for the desired consistency.
  6. The potatoes do about 1/2 hour before pork belly is done.

Kale:

  1. Wash kale and place into boiling water and cook for about 10-15 minutes or until tender, drain and heat up olive oil in pan and add garlic, salt and pepper. Saute for about 10 minutes and set aside.

Tomatoes:

  1. Wash and dice tomatoes.
  2. Drizzle olive oil and sprinkle in oregano, salt, pepper, set aside.

Sauce:

  1. Take pork belly out of oven and place on a cutting board to rest.
  2. Take out bay leaves and pieces of fat, and with a couple of slices of starchy bread skim the top of the pan juices to take away any of the surface oil and grease.
  3. With a Cuisinart blend juices till nice and smooth.

Plating:

  1. Cut Pork belly into nice rectangular pieces.
  2. On a plate spoon a couple of spoonfuls of the potatoes.
  3. Place the pork belly on top nicely.
  4. Spoon some sauce mix on top.
  5. Add kale on top of meat and a nice spoonful of diced tomatoes.
  6. Ready to serve.

Notes

Remember in your prep time that there is the marinating time over night.
The cooking temperatures will vary depending on your stove type whether just normal or convection.


Nutrition

  • Serving Size: 4 servings
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