Braised Pork Belly with Chilies
I love anything with pork belly in it. The good thing about it is if you give it a really good fry first, that will render out a lot of the fat, so I guess in a way it is a little healthy … who am I kidding? It just tastes good!
This recipe has been first released in Neil’s book “Good Food” and published on Chef’s Pencil with the permission of Murdoch Books.
Enjoy!
Braised Pork Belly with Chilies
Ingredients
- 1 kilogram pork belly cut into 5 x 8 cm (2 x 3 ¼ inch) pieces
- 2 tablespoons unsalted butter
- olive oil
- sea salt
- 5 dried long red chillies
- 3 clove garlic
- 1 teaspoon ground cumin
- 2 bay leaves
- 1 piece orange rind
Instructions
- Melt the butter and a splash of oil in a wide pan over medium heat.
- Put the pork belly into the pan in a single layer and season with sea salt.
- Cook the pork slowly, for about 30 minutes, turning occasionally, until the meat is golden brown and most of the fat has been rendered.
- Pour off and discard most of the fat.
- Meanwhile, put the chillies in a bowl with 500 ml (17 fl oz/2 cups) boiling water and allow to soak for about 30 minutes.
- Remove the chillies, reserving the water, and chop roughly.
- Blend or process the chillies, garlic, cumin and the chilli water until smooth.
- Add the chilli sauce, bay leaves and orange rind to the pork and stir with a wooden spoon, scraping any brown bits stuck to the bottom of the pan.
- Reduce the heat to low, cover and braise the meat for about 1.5 hours, or until it is very tender and the sauce has thickened.
- Remove the bay leaves and orange rind and adjust the seasoning if necessary. Divide the pork among four large bowls and serve with steamed jasmine rice (page 244).
Notes
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