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Agrarian Kitchen Braised Pork Belly

Unctious, tender pork belly simmered in a fragrant broth

May 10, 2017

Agrarian Kitchen Braised Pork Belly

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pork belly

ingredients for eight

8 x 2cm thick slices pork belly, skin on
2Tbsp olive oil
2 x medium brown onions, peeled and coarsely chopped
2 x medium carrots, peeled and coarsely chopped
4 x medium stalks celery, coarsely chopped
1 x large clove garlic, peeled and lightly crushed with knife blade
2 x bay leaves
3 x star anise
1 Tbsp fennel seeds
1 Tbsp black peppercorns
Fish sauce and lemon juice to taste
500gm frozen baby peas
40gm mixed herb leaves such as Thai Basil, Tarragon, Shiso

Coriander and horseradish relish

2Tbsp fish sauce
2Tbsp lemon juice
1 Tbsp sesame oil
1 x small shallot, very finely grated
1 small piece horseradish, peeled and finely grated or 1 tsp horseradish from a jar (not horseradish cream)
100gm coriander stalks and leaves, finely chopped

method

  1. Heat olive oil in a large heavy base pot over high heat, add pork and brown on all sides. Remove and drain most fat. Add vegetables, bay leaves and spices and sauté until fragrant, return pork and cover with cold water. Bring to a boil, season with salt, then reduce heat to a simmer and cook covered until meat falls apart, about 2 hours.
  2. For coriander horseradish relish, whisk together fish sauce, lemon juice and sesame oil, then stir in shallot, horseradish and coriander and set aside.
  3. Remove poaching liquid, strain into a saucepan. Season pork poaching liquid, bring to a simmer, add peas. Turn off heat and adjust seasoning with fish sauce and lemon juice, add herbs. Serve pork in large bowls with some broth, herbs and a spoon of relish.

cooks notes

  • This recipe courtesy of Tasmania’s The Agrarian Kitchen Cookbook published by Penguin. Visit this special place with us as part of our Tasmanian Culinary Tour
  • Serve broth with green vegetable of your choice. Broccoli, sugar snap or snow peas, asparagus or beans for example.
  • If pork is less than 2cm thick, it will take less than 2 hours to cook.
  • Reduce broth to intensify flavours if there is enough. Fish sauce and lemon juice will make this sing. It’s best added off the heat for a fresh zingy taste.
  • I like serving this with rice. Place cooked fragrant rice in wide, shallow bowl, add pork and vegetables then generously ladle over broth.
  • One of the technique tips to make this recipe well is to simmer the pork in the broth very gently. Boiling will leave meat tough and dry.

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Meet the team

Tracey Cotterell

Tracey Cotterell
FOUNDER, MANAGING DIRECTOR AND TEACHER
Tracey Cotterell

TECH DIP HOTEL CATERING AND INSTITUTIONAL MANAGEMENT

Tracey has been in the food industry since completing her Diploma in Hotel, Catering and Institutional Management in 1982 in the UK. She worked for an outside catering company in London, then joined her parents in rural West Sussex running

View Tracey’s full profile.

Tracey Cotterell

Tracey Cotterell

FOUNDER, MANAGING DIRECTOR AND TEACHER


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