Bravo finally posted the Slow Braised Honey and Cider Caramelized Pork Belly recipe. There are some differences from what was described on the season 1, episode 7 aired Chef Academy (for example- what happened to the cumin and bay leaves, when did the beef stock cube enter, only one star anise and now fennel seeds? I was wrong about the apple cider vinegar as it should have been just cider.) Now I have an excuse to do this improved recipe .
•Course: Main Course
•Prep Time: 25 Minutes
•Total Time: Under 4 Hours
•Skill Level: Easy
Chef Academy, Season 1, Episode 9
•3.5 lb Organic pork belly, with rind removed but the fat on
•2 large white onions, peeled, halved and sliced
•Sea salt and freshly ground black pepper
•1 qt Good-quality dry cider
•5 oz Clear honey
•1 Beef stock cube
•1 Star anise
•1 teaspoon fennel seeds
•4 Sprigs fresh thyme
•Maldon Sea salt
1. In a frying pan, dry-fry the onions until caramelized.
2. Heat an ovenproof cast-iron pan. Season the pork belly and dry-fry on both sides, fat side first, until golden brown, ensuring that all sides of the meat are sealed. Remove from the pan and set aside to rest for 3-5 minutes. (Most of the fat should have been released during this stage.)
3. Preheat the oven to 350°c.
4. Lay the onions on the pork fat residue in the ovenproof pan and cover with the pork belly.
5. In a bowl, combine all the ingredients for the braising liquor. Pour over the pork belly and cook in the preheated oven for 2 hours.
6. Occasionally remove from the oven and baste the pork with the reducing sauce, this will help to build up a lustrous glaze when finished.
7. Remove from the oven, lift the meat out of the pan to rest for 10 minutes and set aside. Remove the onions with a slotted spoon.
8. Carefully reduce the remaining liquor to the consistency of a sauce.
9. Serve with olive oil mashed potato
Instead of onions you can use large shallots or fennel