Savory Braised Pork Belly with Irish-Inspired Potato Purée and Red Wine Drizzle
Course: MainCuisine: fusion cuisineDifficulty: Easy2-3
servings30
minutes2
hours30
minutes“Braised Pork Belly with Creamy Potato Purée and Red Wine Sauce” is a comforting yet refined dish that marries tender, slow-braised pork with the rich umami of miso and star anise. The pork belly is seared to golden perfection before being roasted gently for hours, allowing it to absorb the deep, aromatic flavors of ginger, thyme, and spices. The result is melt-in-your-mouth pork, complemented by a velvety potato purée that’s luxuriously smooth, thanks to the richness of double cream and butter. Finished with a reduction of red wine and pork stock, this dish is elevated with a delicate sweetness from muscovado sugar and a savory hint of soy. The sauce, with its glossy texture, coats the pork and adds a burst of flavor with every bite. A final garnish of fresh chives, inspired by traditional Irish potato champ, adds a touch of brightness and herbal freshness, making each serving a true feast for both the eyes and the palate. Perfect for a special dinner or when you simply crave something indulgent and soul-warming.
Ingredients
- For the Braised Pork Belly:
500g pork belly
1 shallot, halved
4 garlic cloves
8g ginger
2 bay leaves
2 star anise
1 sprig thyme
100g carrot, chopped
80g celery, chopped
1 tbsp white miso paste
500ml water
Rapeseed oil
Ground rock salt
Ground black pepper
- For the Potato Purée:
400g potatoes, peeled and chopped
125ml double cream
15g butter
Ground rock salt
Ground black pepper
- For the Red Wine Sauce:
150ml red wine
10ml dark soy sauce
1 tsp muscovado sugar
150ml pork stock
Finely chopped chives (for garnish)
Directions
- Sear the Pork Belly: Heat some rapeseed oil in an ovenproof pan over medium heat. Sear the pork belly until golden brown on all sides. Add the shallot, garlic, ginger, carrot, celery, and miso paste. Fry for 2-3 minutes until fragrant.
- Braise the Pork: Add 500ml water and stir to dissolve the miso. Bring to a boil. Add the bay leaves, star anise, and thyme. Cover with a lid and roast in the oven at 125°C (fan) for 2 hours.
- Make the Stock: Remove the pork belly from the pan. Strain the remaining liquid and refrigerate overnight. After 12 hours, remove the solidified fat layer and reserve the stock for the sauce.
- Prepare the Sauce: In a saucepan, combine red wine and muscovado sugar. Simmer until reduced by half. Add the pork stock and some of the braised pork belly. Add a dash of soy sauce and baste the pork as the sauce thickens.
- Make the Potato Purée: Boil the chopped potatoes for 20 minutes or until soft. Pass the cooked potatoes through a sieve to make them smooth. Heat a saucepan with double cream and stir in the potato purée. Add butter, and season with salt and pepper. Whisk until creamy.
- Assemble: Serve the potato purée as a bed. Place the braised pork belly on top. Drizzle the sauce over the pork and garnish with chopped chives.
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