Ingredients
1.0kg pork belly skinless
To taste salt flakes
220g brown onion chopped
4 cloves garlic peeled
60ml Verjuice
500ml Chicken Stock
2 bay leaves
8 sage leaves
30ml Fig Vino Cotto
1.0kg pork belly skinless
To taste salt flakes
220g brown onion chopped
4 cloves garlic peeled
60ml Verjuice
500ml Chicken Stock
2 bay leaves
8 sage leaves
30ml Fig Vino Cotto
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Methods
1
Score the fat on the pork belly into a diamond shape and season with a good pinch of sea salt. Set aside.
2
Place a heavy based pressure cooker over a high heat, add the olive oil and fry off the onions until dark golden brown.
3
Add the garlic and cook for a further 2 minutes.
4
Place the pork belly into the pressure cooker and seal each side of the belly.
5
Deglaze the pan with Verjuice, then add the Chicken Stock, sage leaves and bay leaves.
6
Place the lid onto the pressure cooker and turn the heat down to medium and allow to cook for 25 - 30 minutes.
7
Meanwhile, preheat a fan forced oven to 240C.
8
Once the pork belly is cooked and tender, remove from the pressure cooker and place onto a lined baking tray and rub the fat side with Fig Vino Cotto.
9
Place the pork into the pre-heated oven and cook for 10 - 15 minutes or until the top has caramelised.
10
Allow the pork belly to rest for 10 minutes then slice and serve with roasted fennel.
1
Score the fat on the pork belly into a diamond shape and season with a good pinch of sea salt. Set aside.
2
Place a heavy based pressure cooker over a high heat, add the olive oil and fry off the onions until dark golden brown.
3
Add the garlic and cook for a further 2 minutes.
4
Place the pork belly into the pressure cooker and seal each side of the belly.
5
Deglaze the pan with Verjuice, then add the Chicken Stock, sage leaves and bay leaves.
6
Place the lid onto the pressure cooker and turn the heat down to medium and allow to cook for 25 - 30 minutes.
7
Meanwhile, preheat a fan forced oven to 240C.
8
Once the pork belly is cooked and tender, remove from the pressure cooker and place onto a lined baking tray and rub the fat side with Fig Vino Cotto.
9
Place the pork into the pre-heated oven and cook for 10 - 15 minutes or until the top has caramelised.
10
Allow the pork belly to rest for 10 minutes then slice and serve with roasted fennel.
