recipes
Local Pressed Belly of pork with glazed spring Vegetables
Serves: 4
Ingredients
- 1kg boneless belly of pork
- 300ml white wine
- 3 sprigs of rosemary
- 2 sprigs of thyme
- 2 garlic bulbs
- Rock salt
- 500ml chicken stock
- 15g diced pancetta
For the vegetables
- 3 spring Onions
- 2 large Carrots
- 50g broad beans
- 50g shallots
- Thyme
- 3 knobs of butter
- 2 garlic cloves
Method
Heat the oven to 160`c. In a baking, place the garlic, rosemary and thyme and season well. Drizzle with olive oil and place the belly on top. Rub with salt and pepper and olive oil. Cover with tin foil and cook for two hours in the oven. When taken out from the oven, place another dish on top to press the belly. Leave to cool over night in the fridge or for at least 6 hours. This will help in the final presentation. For the sauce deglaze the roasting tin with white wine and pour in chicken stock ,reduce to a sauce and set aside. Once the pork belly is pressed, place in the oven at 180`c and bake for 12 minutes. To serve, reheat the sauce and serve with buttered vegetables and crispy pancetta broad beans.
Intellectual property. All Images, Videos and Website content are sole property of Aceline Entertainment Ltd and cannot be published, uploaded, copied, downloaded in full or part of without written permission from Aceline Entertainment Ltd.
our sponsors
recipe search
related recipes
Search randomly for similar recipes prepared by one of our chefs below. Most recipes include programme link at the bottom of the same page.
other recipes
Search randomly any recipe prepared by one of our chefs below. Most recipes include programme link at the bottom of the same page.