Gastronomixs

Pork belly roasted in its own jus

A preparation method to cook pork belly with a taste of the Provence. The pork belly is cooked in foil to allow the aromas to blend together, producing a piece of pork with a fantastic flavour and an intensely flavoured jus. 

Creation by Thomas Venhuizen, student at Cas Spijkers Academie, Breda, the Netherlands.

Pork belly roasted in its own jus

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Ingredients

1

kg

pork belly

6

dl

white wine

1

head

garlic

4

sprigs

rosemary

1

l

chicken fond

Preparation method

  • Score the pork belly in a cross-hatched pattern.
  • Season the meat all around with olive oil, salt and pepper.
  • Cut the head of garlic in half horizontally and place together with the rosemary in a pan or metal oven dish.
  • Place the pork belly on top of the garlic so that it does not directly touch the bottom of the pan or oven dish.
  • Pour in 5 dl of the white wine and cover the pan or dish with aluminium foil.
  • Roast the belly in an oven at 200°C for 2 hours.
  • Remove the meat from the pan or dish. Deglaze with the remaining white wine and reduce.
  • Add the chicken stock and reduce once more.
  • Pass the jus through a sieve, making sure you also press the garlic through the sieve.
  • Cut off a nice slice of the pork belly, briefly fry it in a pan and deglaze with the sauce so that the meat is glazed.

Serving suggestions

  • Serve with ratatouille, for example, and a suitable potato component.
  • Can be served in combination with courgette, fennel or aubergine components.

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