Wednesday, January 13, 2010

Honey Cider Carmelized Pork Belly a la Novelli Per Bravo

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 .

Bravo Link

•Course: Main Course
•Prep Time: 25 Minutes
•Total Time: Under 4 Hours
•Skill Level:  Easy
•Cost:  Moderate
Chef Academy, Season 1, Episode 9
4 Servings

•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

Braising Liquor

•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

1 comment:

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