Slow braised pork belly
METHOD
Season the pork belly with salt. Pan roast in a baking tray with the olive oil both sides, wet with the white wine and add all the vegetable stock, cinnamon and star anise. Cover the tray with some aluminium foil and bake in a 100C hot oven for 10-12 hours (overnight if possible).
When ready cut into 3-inch slices and keep warm.
To make the salsa dice the apples with the skin on, add the vinegar and rape seeds oil and refrigerate until needed.
Before serving, deseed the plums and cut into wedges. Melt the butter, add the ground nutmeg and the plums and cook on high heat for 1 minute. Wet with the sherry and serve as bed for the pork belly.
We Recommend
Never miss a copy!
Big savings when you take out a subscription.
May ISSUE OUT NOW!![]()
Out now and available in 450 good quality outlets throughout Lincolnshire, including Local Co-op village stores. LIKE and SHARE to spread the word!![]()
Packed full of features including:![]()
• On the ball - Ollie Chessum![]()
• Tales from the tower - Megan Clawson![]()
• Concert for a cause - St Peter and St Paul, Old Bolingbroke![]()
• Life visits: Louth, Woodhall Spa and Boston![]()
• Education supplement - The best options for your child![]()
• West Lindsey Churches Festival - Special weekend events![]()
• Lincolnshire Aviation - Heritage Centre Step back in time![]()
And lots more.![]()
Download today at www.lincolnshirelife.co.uk/product/lincolnshire-life-may-2024-digital-copy-copy/
