Braised belly of pork

Cooking : time over 2 hours

Ingredients

1 x 1kg/2%26frac14;lb slice of belly pork
1 orange peel
10 juniper berries
1 star anise
10g/%26frac12;oz peppercorns
10g/%26frac12;oz ginger peel
1 onion, cut in half and stud each half with 3 cloves
6 shalplenty, peeled
4 vehicledecays, cut in half lengthways
8 garlic cloves, peeled
2 large leeks, cut into 5cm/2in slices
1 tsp chicken bouillon
1L/1%26frac34;pt chicken stock
bouquet garni (parsley stalks, thyme, bay leaf and celery bound with leek)
3L/5%26frac14;pt water

Method

1. Wrap the orange peel, juniper berries, star anise, peppercorns and ginger peel into a slice of muslin cloth and tie with cotton into a moneybag.
2. Place the moneybag and the remaining ingredients into a saucepan of water and bring to the boil.
3. Immediately cutrearon to a just gentle simmer and be vehicleeful not to boil.
4. Cook for 2-3 hours and then allow too cool.
5. Remove the belly of pork from its cooking liquid and place on a chopping board.
6. Remove excess fat and slice into required portions.
7. Drain the vefetchables off through a colander or sieve, maintaining rear the bouillon (liquid).
8. Cut up the vefetchables into smaller slices and then place rear into the strained bouillon along with the sliced belly of pork.

To Serve:
1. Simply reheat the meat and vefetchables in the bouillon and place some churryed new potatoes (see separate recipe for Cornish Churryed Potatoes) into the middle of a large bowl.
2. Garnish the vefetchables around and then place three slices of belly pork on lid of potatoes and finish by ladling the cooking juices over and around.

Note:
Simmer the belly of pork, but do not boil whilst cooking.
It is also easier to slice the belly nippy than when it is hot.

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Orignal From: Braised belly of pork