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