Braised Pork Belly

ere is my recipe for braised pork belly, spiced red cabbage, caramelised apple, whole grain mustard mash and jus. This is a delicious dish perfect for a dinner party! Why not try it at home.

For 4 portions:

Ingredients for the Pork:

200ml Orange juice
1 tsp English mustard
2 cloves
3 tsp honey
1tsp orange marmalade
1 bunch bay leaves
1 glove garlic
A pinch of ginger
2 pinches of whole black pepper
1tbsp chopped purple sage
½  of a star anise
1 medium carrot
1 large onion
50 grams celery
50 grams leeks
400ml white wine
Salt & pepper to taste

Method:

Preheat the oven to 130c. Put the pork belly in a large oven tray adding all the above ingredients, top with the orange juice and white wine. Braise in the oven between 6 to 8 hours. Once cooked put the meat on a clean tray and press it tight to extract any extra juices. Ideally try to store the meat in the fridge overnight. The next day slice the pork into thick slices about 200g each, reheat the oven to 180c and place the pork in for 25 minutes.

Ingredients for spiced red cabbage:

400grams red cabbage – shredded
50ml red currant jelly
½ tsp mixed spice
1tbsp sugar
1tbsp red wine vinegar
50ml red wine

Method:

Place a pan on a low heat, add the shredded red cabbage & add all the given ingredients together cook slowly for 45 minutes. Season with salt & pepper to taste.

Ingredients for caramelised apple:

2 Peeled, cut & cored red apples
2tbsp castor sugar
1tbsp butter

Method:

Place a pan on the stove. Add the sugar & keep stirring until it caramelises. Then add the butter and sliced apple, cook for 4mins until the apple is coated in the caramel.

Ingredients for whole grain mustard mash:

800grams Regular potatoes – peeled and cut
2 tbsp of whole grain mustard
Butter
Salt & pepper

Method:

Place a pan on the heat and fill with water. Once the water is boiling add the potatoes. Cook until the potatoes become soft, drain and then mash them adding salt, pepper and a bit of butter. Mix the whole grain mustard with mash potatoes.

Ingredients for the Jus:

250 grams Veal bones
150 grams Chicken bones
300 grams Pork trotter
1 Onion
2 Carrots
50 grams leeks
30 grams celery
1 tbsp sugar
100 ml red wine
1 litre Water
Salt & pepper

Method:

Roast the bones and place it in to a slow cooker with onion, leeks, carrots, celery & water. Cook it slowly on a low heat for 4 hours. Then strain the stock into a separate pan. Add red wine, then reduce the stock to half. Season it with salt & pepper.

To assemble:

Reheat all the cooked products. Assemble just like in the picture & enjoy!

Try this recipe at home or come along to Donnington Valley Hotel & Spa and enjoy a meal in the WinePress restaurant.

Kelvin Johnson
Head Chef
Donnington Valley Hotel & Spa