Huber's Butchery

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1kg            Pork belly skin-off

 250ml      La Vieille Ferme Red 2006 AOC Côtes du Ventoux

 1 bottle    Green Goblin Oak Aged Cider

 1               Carrot, peeled and roughly chopped

 1               Large onion, peeled and roughly chopped

 5               Whole star anis

 6              Cloves of garlic, peeled whole

 6              Juniper berries

 1/2           A cinnamon stick

 4              Cardamom pods

 4              Black pepper corns

 500ml   Veal stock

 2tbsp    Australian Nectar nth gld lychee honey

 1tbsp    Hengstenberg Raspberry Vinegar

 

 

  

 

1.    Place the pork belly, vegetables, red wine, cider and all the spices into a large tray. Ensure the pork belly is soaked in the wine and cider.

  

2.    Cover with cling wrap and marinade in the fridge over night (or for a minimum of 8hours).  Alternatively, you can order 48 hours in advance with Huber"s Butchery and we will marinate the pork belly for you.

 

3.    Once marinated drain off the marinade liquor into a large sauce pan and keep the vegetables, spices and pork belly to one side.

 

4.    Add the veal stock to the marinade liquor and bring up to the boil. Skim the foam and impurities that come up to the top. Continue to boil until the liquid quantity is reduced by 1/3.

 

5.    In a large deep baking tray, lay the vegetables and spices on the base of the tray. Then lay the pork belly on top.

 

6.    Pour the reduced stock over the pork belly.

 

7.    Cover with aluminium foil. Ensure the foil is not touching the pork belly. Cook in a pre-heated oven @160"C for two hours.

 

8.    Once the two hours is up, remove the foil and turn the oven up to 180"C. Add the honey and raspberry vinegar to the stock and continue cooking for a further hour and a half.

 

9.    During this time you need to baste the pork belly for one minute every 15 minutes (this creates a glaze).

 

10.    After the hour and a half has passed the stock should be thick and glossy, and the pork belly should have a nice thick glaze on it.

 

11.    Take the whole tray out of the oven and gently cover the tray with aluminium foil (make sure the foil does not touch the pork belly) and leave to rest for an hour or two in a warm place.

 

12.    When the meat has rested, take the pork belly out and place on a chopping board. Cut into strips and present in a large serving dish. Pass the sauce through a sieve, discard the vegetables and spices apart from the star anis (use the star anis to garnish the pork). Pour the sauce over the pork and serve.

 

13. Serve with spinach or cabbage, rice or mash potato.

Promo

Sugarloaf Ridge Chardonnay 2007
very deceptive with little sign of the peach or apricot scents that dominated the nose

Recipes

Veal Saltimbocca
Fast and easy!...

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