Slow-cooked Pork Belly & Herby Mash Recipe

Prepare pork

Pat the pork belly dry with paper towels. If not already scored, score the skin in 1cm lines (do not cut into meat). Rub the skin with 2 tsp sea salt and leave to air-dry in the fridge, uncovered, for at least 2 hours or overnight for best crackle.

Slow-cook braise

Preheat oven to 150°C (300°F). Place the pork belly skin-side up in a roasting tray. Scatter the garlic cloves (lightly crushed), thyme sprigs and bay leaves around the pork. Drizzle 1 tbs olive oil over the meat (not the skin). Pour 150 ml dry white wine and 300 ml stock into the tray, keeping liquid level below the skin so it steams and braises the meat but doesn't soften the crackling. Season the meat edges with black pepper. Cover tightly with foil.

Cook low and slow

Roast in the oven for 3 hours, or until very tender and the internal meat easily yields to a skewer. Every hour, tilt the tray and baste the meat with pan juices (avoid wetting the skin).

Crisp and glaze

Increase oven to 220°C (430°F). Remove foil and drain most braising liquid into a small saucepan (reserve for gravy). Brush the meat-side lightly with a mix of 3 tbs honey, 1 tbs soy sauce and 1 tsp apple cider vinegar. Place pork under the hot grill (or in oven) for 8–12 minutes until glaze bubbles and skin begins to blister. Watch carefully to avoid burning. If skin not yet crisp, turn grill on high for 1–3 minutes until crackles form. Rest the pork belly for 10 minutes before slicing into portions.

If you removed skin from the belly for separate crackling: preheat oven to 200°C (390°F). Dry the skin thoroughly and score if not already. Rub 1 tsp sea salt into the underside. Place skin on a wire rack over a baking sheet and roast for 20–30 minutes until puffed and blistered. If pieces are large, increase time until brittle. Allow to cool and then break into shards. Alternatively, if you used the belly skin, cut a crisped section from the cooked belly to serve as a shard.

Cook potatoes

Place 900 g diced potatoes in a large pot of cold salted water. Bring to a boil and simmer for 15–20 minutes or until very tender when pierced with a knife. Drain thoroughly and return to the hot pot to dry for 1–2 minutes over low heat.

Mash and season

Warm 120 ml milk, 50 g butter and 40 ml cream together until butter melts. Mash the potatoes using a potato masher or ricer until smooth. Pour in the warmed milk-butter-cream mixture and mash to achieve a creamy texture. Stir in 3 tbsp chopped parsley and 2 tbsp chopped chives. Season with 1.5 tsp salt and 0.5 tsp black pepper to taste. Keep warm.

Trim any thick ends from 240 g tenderstem broccoli. Blanch in salted boiling water for 2 minutes until bright green and just tender, then immediately transfer to an ice-water bath to stop cooking. Drain, pat dry, then toss with 1 tsp olive oil, 0.5 tsp sea salt and the zest of half a lemon. Reheat quickly in a hot skillet for 30–60 seconds before serving to warm through.

Place 400 g chopped cooking apples, 30 g caster sugar, 50 ml water, 1 tsp lemon juice, 1/4 tsp cinnamon and 1/8 tsp ground ginger in a small saucepan. Cover and simmer gently for 10–12 minutes until apples are soft. Remove lid and mash lightly with a fork (or blend briefly for a smoother texture). Adjust sweetness with extra sugar or lemon to taste. Keep warm or refrigerate and reheat before serving.

Make roux base

In a saucepan, melt 20 g unsalted butter over medium heat. Add 1 finely chopped shallot and 1 chopped garlic clove and sweat gently for 2–3 minutes until softened but not colored. Stir in 1 tbs plain flour and cook for 1 minute to eliminate raw taste.

Deglaze and simmer

Pour in 150 ml red wine and bring to a simmer, scraping up any caramelized bits. Add 200 ml reserved braising liquid/stock, 1 bay leaf and 1 sprig thyme. Simmer gently for 8–10 minutes until reduced and slightly thickened.

Finish and strain

Remove bay and thyme. Season with 1/2 tsp salt and 1/4 tsp black pepper. For a silky finish, strain the gravy through a fine sieve and whisk in a knob of butter if desired. Keep warm until plating.

Slice rested pork belly into portions. Spoon a generous portion of herby mash onto each plate, place a slice of glazed pork belly on top or alongside, add a small quenelle of lightly spiced apple sauce, tuck 3–4 tenderstem broccoli stalks beside the mash, drizzle red wine gravy around, and garnish with a pork crackling shard placed upright for texture. Serve immediately.