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Crispy Slow-Cooked Pork Belly Recipe - Great British Chefs Recipe

Name: Crispy Slow-Cooked Pork Belly Recipe - Great British Chefs
Ingredients: 800g of pork belly; 2 onions, quartered; 2 lemons, juice and peel (with white pith removed); 4 garlic cloves, minced; hot pepper sauce, to taste; coarse sea salt, a large pinch; 10g of bonito flakes, (katsuobushi); kombu, a sheet around the size of a postcard; 1l water, filtered if possible; 900g of pumpkin, skin-on (or use sweet potato); 1 tbsp of butter; 100ml of milk; 2 tbsp of honey; 1 tsp seven spice powder, preferably S&B; 1 knob of ginger, thumb-sized, finely minced; 1 tsp black sesame seeds; 1 dried chilli, medium; 1 tbsp of ponzu; 1 tbsp of sesame oil; black sesame seeds; spring onions, julienned; 1 red chilli, finely sliced

greatbritishchefs.com

Ingredients

800g of pork belly

2 onions, quartered

2 lemons, juice and peel (with white pith removed)

4 garlic cloves, minced

hot pepper sauce, to taste

coarse sea salt, a large pinch

10g of bonito flakes, (katsuobushi)

kombu, a sheet around the size of a postcard

1l water, filtered if possible

900g of pumpkin, skin-on (or use sweet potato)

1 tbsp of butter

100ml of milk

2 tbsp of honey

1 tsp seven spice powder, preferably S&B

1 knob of ginger, thumb-sized, finely minced

1 tsp black sesame seeds

1 dried chilli, medium

1 tbsp of ponzu

1 tbsp of sesame oil

black sesame seeds

spring onions, julienned

1 red chilli, finely sliced

Method

Line a tart tin

The night before serving, prick the fat of the pork belly with a knife to create many holes. Add the lemon juice and peel, pepper sauce and minced garlic to a bowl and mix well

Spread the mixture all over the meat and finally sprinkle the coarse salt on the skin only. Leave covered overnight in the fridge

Now make the dashi. Wipe the kombu down with a slightly damp cloth to remove any impurities and residues from the surface, but keep the white film as it gives the umami flavour to the liquid

Add the kombu to the cold water in a medium pan and leave immersed for about 20–30 minutes

After this time, turn on the heat and allow the water to boil very gently. Just before the water boils, remove the kombu (if you leave it in the stock will turn slimy and bitter). Now add the bonito flakes to the hot liquid

Simmer for 5 minutes then switch off the heat

Remove the bonito flakes from the pan and strain through a very fine sieve into a clean container. The stock is now ready to use and should be completely clear

When ready to cook the pork, preheat the oven to 150°C/gas mark 2 for 30 minutes

Place the meat in a clean ovenproof tray on top of the onions and add 425ml of the dashi. Bake on low temperature for 3 hours, occasionally checking there's enough dashi to keep the meat succulent

Remove any skin and using a potato masher or a fork, thoroughly mash the flesh until smooth and fluffy. Add the butter, milk, and 50ml of dashi, mixing until smooth (add a little more dashi if needed)

Sprinkle in a little nutmeg, mix well and season with salt and pepper. Keep warm while the meat finishes cooking

While the meat is resting, make the gravy. Add all of the ingredients to a pan, along with the pan juices from the pork and a little more dashi if needed. Simmer for approximately 5 minutes, until reduced

To serve, place the mash onto a large serving platter and slice the pork belly. Place the pork on top of the mash and garnish with spring onions, black sesame, and a few sliced red chillies. Serve the gravy on the side

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