Caramelised Pork Belly with Fig Vino Cotto and Roasted Fennel
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Step 1: Score the fat on the pork belly into a diamond shape and season with a good pinch of sea salt. Set aside.
Step 2: Place a heavy based pressure cooker over a high heat, add the olive oil and fry off the onions until dark golden brown.
Step 3: Add the garlic and cook for a further 2 minutes.
Step 4: Place the pork belly into the pressure cooker and seal each side of the belly.
Step 5: Deglaze the pan with Verjuice, then add the Chicken Stock, sage leaves and bay leaves.
Step 6: Place the lid onto the pressure cooker and turn the heat down to medium and allow to cook for 25 - 30 minutes.
Step 7: Meanwhile, preheat a fan forced oven to 240C.
Step 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.
Step 9: Place the pork into the pre-heated oven and cook for 10 - 15 minutes or until the top has caramelised.
Step 10: Allow the pork belly to rest for 10 minutes then slice and serve with roasted fennel.
1.0kg pork belly skinless
To taste salt flakes
30ml 2 tbspn Extra Virgin Olive Oil
220g brown onion chopped
4 cloves garlic peeled
60ml ¼ cup Verjuice
500ml 2 cup Chicken Stock
30ml 2 tbspn Fig Vino Cotto