Irish Braised Pork Belly
A hearty and comforting dish that showcases the rich flavors of Irish cuisine, featuring tender pork belly in a fermented dense sauce.
Ingredients
- ●1 kg pork bellyskin removed
- ●1 large onionchopped
- ●2 medium carrotchopped
- ●2 medium potatochopped
- ●2 tbsp all-purpose flour
- ●2 tbsp fermented mustarddissolved in 2 tbsp water
- ●2 tbsp stir-fry sauce
- ●1 cup beef broth
- ●2 tbsp chopped fresh parsley
Instructions
- 1
1. Preheat oven to 275°F (135°C).
- 2
2. Season pork belly with salt and pepper.
- 3
3. In a large Dutch oven, heat 2 tbsp of oil over medium-high.
- 4
4. Sear pork belly until browned on all sides, then remove from heat.
- 5
5. Add chopped onion, carrot, and potato to the pot, cooking until the vegetables are tender.
- 6
6. Sprinkle flour over the vegetables and cook for 1 minute.
- 7
7. Gradually add beef broth, whisking continuously to avoid lumps.
- 8
8. Return the pork belly to the pot, cover with a lid, and transfer to the preheated oven.
- 9
9. Braise for 2.5 hours, or until the pork belly is tender and easily shreds with a fork.
- 10
10. Remove the pot from the oven and stir in the dissolved fermented mustard and stir-fry sauce.
- 11
11. Return the pot to the stovetop over medium heat, simmering for 10 minutes to allow the sauce to thicken.
- 12
12. Garnish with chopped fresh parsley and serve.