Braised Pork Belly

Total time 4 mins

Ingredients

4 portion(s)
300 ml
sake (or white wine)
6 tbsp
sugar
2 
garlic cloves
1 piece
of ginger (approx. 4 cm)
500 g
pork belly or neck
2 tbsp
vegetable oil
20 g
medium hot mustard
200 g
spinach
60 g
green beans
Nutritional facts (per portion): 3548 kJ  /  847 kcal

Preparation

Step 1

To make the stock boil up 800 ml water, the sake, sugar and soy sauce. Peel the garlic and ginger, chop finely and add to the stock.

Step 2

Dab the pork dry, cut into approx. 5-6 cm square pieces, sear the meat at a high temperature on all sides briefly (the meat should still be raw on the inside). Wash the meat pieces in hot water and remove the surplus fat. Put the meat and stock in a pressure cooker and braise for approx. 40-45 minutes. Then leave to cool overnight.

Step 3

Skim the fat off the surface of the stock. Heat up the stock, remove the pork pieces and keep warm. Drain the stock through a fine meshed sieve, heat it up again and reduce it until you have the right consistency. Season with mustard. Wash, trim and blanch the spinach and beans. Serve the pork with spinach and beans, plus a drizzle of sauce on top.

Recipe-ID: 444

Recipe as PDF

Thank you for your feedback!

Let us know what you think

Click on the number of stars you want to give: the more the better!

To make the stock boil up 800 ml water, the sake, sugar and soy sauce. Peel the garlic and ginger, chop finely and add to the stock.

Dab the pork dry, cut into approx. 5-6 cm square pieces, sear the meat at a high temperature on all sides briefly (the meat should still be raw on the inside). Wash the meat pieces in hot water and remove the surplus fat. Put the meat and stock in a pressure cooker and braise for approx. 40-45 minutes. Then leave to cool overnight.

Skim the fat off the surface of the stock. Heat up the stock, remove the pork pieces and keep warm. Drain the stock through a fine meshed sieve, heat it up again and reduce it until you have the right consistency. Season with mustard. Wash, trim and blanch the spinach and beans. Serve the pork with spinach and beans, plus a drizzle of sauce on top.

Let us know what you think

Thank you for your feedback!

Click on the number of stars you want to give: the more the better!

01
02
03

Don’t miss a tasty thing!

Sign up and expect delicious inspiration on a regular basis!
Not all required fields have been filled in.

I would like to receive email updates on offers and product information. Unsubscribe any time, free of charge.