Slow braised pork belly

Serving size: 4
Preparation time: 15 minutes
Cooking time: 12 hours

1kg of boneless pork belly
150 ml of olive oil
2 lt of white wine
4 lt of vegetables stock
1 stick of cinnamon
1 tablespoon of star anise
4 Victoria plums
2 Granny Smith apples
200ml of dry sherry
Pinch of ground nutmeg
100gr of butter
100ml of cold press rape seeds oil
50ml of raspberries vinegar
Salt to taste

Featured in:
December 2010

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.

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