Braised Pork Belly

With Potato Rosti

Braised Pork Belly

With Potato Rosti
Serves 6
Jerk Pork Belly

Pre-heat the oven to 180°C. Place a frying pan over a medium heat.
Rub the pork belly with Rose’s BBQ sauce and place in the frying pan,
fat-side down. Cook for a few minutes until golden brown, then quickly
sear on all sides to seal. Remove the pan from the heat and leave to rest
for about 5 minutes.
Combine the cider and stock in a large jug.
Place the onion rings in a roasting tin and scatter over the garlic and
thyme. Lay the rested pork belly on top, skin-side up, and pour the
cider mixture around the meat. Season to taste with sea salt and freshly
ground black pepper.
Cover with aluminium foil and braise in the oven for 2½–3 hours, or
until the pork is tender.
Remove the foil and turn the oven up to 230°C. Roast the meat for
another 20–25 minutes until lightly crisp and golden brown. Remove
from the oven and set aside to rest.


Rosti Potato

Grate the potatoes coarsely onto a clean tea towel. Fold the towel around
the potato to form a ball and squeeze to remove as much moisture as
possible. Season the potato with pepper then divide into 4 equal portions.
Heat a large frying pan over medium heat and add 2 tablespoons of
the clarified butter (or duck fat) and the sunflower oil. Carefully place
a metal ring inside the frying pan and fill with one portion of grated
potato. Using the back of a spoon, gently push down to make a compact
cake. Remove the ring and repeat with the remaining potato until you
have 4 equal rostis.
Fry rostis for 3–4 minutes on both sides, until golden brown and cooked
all the way through, adding more oil or fat if required. Season with
salt, then remove from pan and drain on kitchen paper. Re-heat before
serving if necessary.


To Serve

Cut pork belly into cubes, about 2.5cm x 2.5cm in size.
Place rosti potato on a plate and put the jerk pork belly on top
with 1 teaspoon of teriyaki sauce drizzled over the top of each piece.
Garnish with edible flowers and alfalfa sprouts.

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