Braised Pork Belly Recipe - Great British Chefs

Slowly braised belly of pork with apple soup, garlic purée and Port jus

Starter
easy
6
2 hours, 2 days for the pork belly

PT2H

Salty pork belly is married with sweet apple, creamy garlic and tangy white port in this impressive pork belly recipe from Galton Blackiston; the green apple packing a punch on the plate and the palate.

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Ingredients

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Metric

Imperial

Belly Pork

1000g of pork belly
100g of sea salt

Apple Soup

2 Bramley apples, peeled and chopped
2 tbsp of caster sugar
10g of butter
100ml of white chicken stock
black pepper
1 pinch of salt

Garlic purée

6 garlic cloves
1 tbsp of balsamic vinegar
4 tbsp of double cream
1 tbsp of rapeseed oil
50g of butter

Port jus

290ml of dry white port

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Blender
Fine chinoise

Method

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Sprinkle half the salt in the bottom of a tray and add the belly, skin-side down. Add the rest of the salt on top and rub in well. Cover with clingfilm and place in the fridge for 12 hours

1000g of pork belly
100g of sea salt

Heat the oven to 80°C. Wash, dry and then wrap in cling film and then tin foil. Roast for 12 hours. Keep the juices for the Port jus; you will need two pints

Remove from the oven, place another tray on top of the belly and weight down. Leave in the fridge for 24 hours. Remove the tin foil and the cling film and cut into portions

Brown the belly on all sides in a frying pan. Then place in a warm oven at 150°C/Gas mark 2 until ready to serve

Place the apples in a saucepan with a pinch salt, sugar and chicken stock and bring to a simmer. When soft, liquidise and push through a sieve. Season, adding a knob of butter. Set aside

2 Bramley apples
1 pinch of salt
2 tbsp of caster sugar
100ml of white chicken stock
10g of butter
black pepper

Heat the oven to 160°C/Gas mark 2 or 3. Wrap the garlic cloves in a large sheet of tin foil, douse with the rapeseed oil and season

6 garlic cloves
1 tbsp of rapeseed oil
1 pinch of salt
black pepper

Wrap into a parcel and slowly roast for 1 ½ hours. Take out and peel the cloves. Put into a blender with the cream, butter and balsamic. Blitz to a fine purée, sieve if desired and keep until needed

4 tbsp of double cream
50g of butter
1 tbsp of balsamic vinegar

Reduce the stock by two thirds. Keep tasting; you want a full flavoured jus. Pass through a chinoise into another pan. Reduce the white port until syrupy, then add the port to the jus

290ml of dry white port

To plate warm all the components separately and serve with the belly pork

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Galton Blackiston

There can't be many Michelin-starred chefs who started out selling homemade cakes, biscuits and preserves on a market stall in Rye in 1979. Yet, the quietly spoken, endearingly eccentric Galton Blackiston isn't like other chefs.