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Agrarian Kitchen Braised Pork Belly

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.