Braised pork belly

Ingredients for 4 servings:

• 1 kg pork belly, without rind and bones
• 4 tbsp olive oil
• 1 carrot(s), chopped
• 1 onion(s), chopped
• 1 stalk(s) leek, sliced
• 1 stalk(s) Celery
• ½ bulb(s) garlic
• 100 ml sherry vinegar
• 100 ml soy sauce
• 1 ½ liters of chicken stock
• 5 star anise
• 1 tsp coriander powder
• 20 peppercorns, mixed black and white
• Salt

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 3 hours; Total time approx. 3 hours 30 minutes

If there is still a lot of fat on the outside of the pork belly, trim off all but half a centimeter of it. Also trim off the thicker parts of the inner belly and place them on the thinner parts to create an even slice of meat. Season with salt and pepper and roll up starting longwise. Tie with kitchen string. Heat a deep frying pan or casserole dish. Add 2 tablespoons of olive oil and sear the pork belly roll vigorously on all sides. Remove the meat. Add more olive oil and sear the vegetables and garlic for five minutes. Deglaze with the sherry vinegar and reduce by half. Place the pork roll on top of the vegetables. Add the chicken stock, soy sauce, star anise, coriander, and peppercorns. Bring to a boil and braise in the oven, covered, at 170 degrees Celsius for two to three hours, basting the meat occasionally with the cooking juices. The meat is done when you hardly feel any resistance when you pierce it with a metal needle. Keep the meat warm. Drain the pan juices and reduce significantly until a thick sauce forms. Season with salt and pepper. Remove the kitchen string and slice the meat into thick portions. Pour the sauce over the meat and serve with a side of potatoes. Asparagus, salsify, or spinach are good vegetables.