Belle Isle School of Cookery
Lisbellaw
Enniskillen
County Fermanagh
Northern Ireland
BT94 5HG

Tel: +44 (0)28 6638 7231
Fax: +44 (0)28 6638 7261

info@irish-cookery-school.com

www.irishcookeryschool.com

Braised belly of pork

Serves 6-8

Ingredients

1.2 kg/5 lb (approximately) piece of pork belly complete with bones
1 tbsp. Sea salt
1 tbsp. Sunflower oil
1 tsp. fennel seeds, toasted
1 tsp. cumin seeds, toasted
1 tsp. coriander seeds, toasted
2 tsp. freshly grated ginger
1.2 litres/2 pints chicken stock
10 floz/ 300ml dry sherry (i.e. Tio Pepe)
5 floz soy sauce
75g/3 oz soft brown sugar
1 onion, finely chopped

Method

• Rub the pork all over with the salt and allow to stand for one hour, covered on a plate .
• Rinse the salt off well under cold running water. This will help to firm up the meat.
• Dry well with kitchen paper.
• Preheat the oven to 180C/350F/Gas 4.
• Heat a little oil in a large frying pan. Place the pork in rind-side down and brown on this side only until golden brown and crisp. Remove from the heat.
• In a large casserole or pan, mix together the seeds, ginger, chicken stock, sherry, soy sauce, sugar and the onion. Bring to the boil and then place the piece of pork in skin side up. (Transfer the whole mixture to a roasting tin if your casserole is not big enough).
• Place the roasting tray in the oven and cook for 2 hours or so until the pork is cooked through and very tender.