Here is my last recipe from my trip in Cloughjordan House and Cookery School. I was really glad to learn this recipe in the cookery class as I’m usually cooking for one and so often don’t cook such large pieces of meat. This was actually really easy to make, and would make a great Sunday lunch if you wanted nice change from the usual roast. Pork belly is typically an inexpensive cut of meat also.
The sauce made with this pork is absolutely delicious and really helped flavour the lentils and greens that we served this pork with. I’m sure this would be lovely with rice too. Definitely give this a go and let me know how you get on, it’s great one to add to your list for when you’re entertaining. Once everything goes into the pot, it doesn’t need much care until you fry up the meat before serving. If you like this recipe, check out the other two I put up from my stay in the beautiful Cloughjordan House- Beetroot and Parsnip Crisps and Self-Saucing Lemon Pudding.
Ingredients (Serves 4)
1.3kg free range pork belly
1 cinnamon stick
2 star anise
1 small red chilli
2cm piece fresh root ginger
4 cloves garlic
1 tbsp chopped coriander
70ml Soy sauce
50ml maple syrup
Sea salt & freshly ground black pepper
1 tbsp vegetable oil
- Cover the pork belly in a snug fitting pan with cold water. Bring it to the boil, then remove the pork, drain, rinse the pot and return the pork to the pot.
- Add the pork, spices, chilli, ginger, garlic and chopped coriander, then add just enough water to cover the pork. Bring to the boil, then turn the heat down and simmer gently for about one hour fifteen minutes until the meat is cooked and very tender.
- Carefully remove the meat from the pan and keep in warm by covering it in tinfoil. Turn up the heat and add the soy sauce and maple syrup to the pan. Let the liquid boil until it is reduced by half. This will take about 20 minutes and you will be left with a dark, rich sauce.
- In the meantime slice the pork into equal portions and season with a little salt and pepper. Heat a large frying pan with oil until smoking and add the pork. Brown well on both sides. Serve the pork with the reduced sauce. (We has lentils and asian greens with ours too).