I love pork! Especially a really good braised pork belly…
I feel like pork can be a bit bland somesomes or have a very “farmy” after taste to it if there has been no real flavour profiles incorporated into the cooking process. So i decided to share my utmost favourite braising liquid when I cook pork at home.
- Yield: for 1 large pork belly
- Prep Time: 15 minutes
- Cooking Time: 3 hours braising time + 1 hour reducing time
Red Onions – roughly chopped| 2 (440g)
Carrots – roughly chopped|2
Celery Stalks & Leaves – roughly chopped|4 stalks
Garlic – halved|1 house
Ginger Root – roughly chopped|100g
Cloves – whole|6
Star Anise – whole|4
Fresh Thyme|3 sprigs
Black Peppercorns – whole|10
Fresh Orange Juice|500ml
Dry White Wine|500ml
Tinned Pineapple – roughly chopped| 300g (I like to add the juice from the tin as well)
- Pre-heat oven to 160°C.
- Combine all ingredients into your chosen suitable oven proof tray or dish.
- Place pork partially submerged in the liquid.
- Braise for 3 hours, check the liquid half way through the cooking duration to ensure there is still enough liquid to braise & to prevent any burning. Add extra hot water if necessary.
- Remove the pork from the liquid, place liquid and remaining contents to a pot to reduce until half.
- Braising liquid can be used in soups, gravies, sauces – the list is endless.