Week-End Feast| Glazed pork belly with Braised Chinese leaf and Chasseur sauce

Ingredients:

• 500g pork belly
• 1 Chinese leaf, sliced lengthways into quarters and washed
• 60g chestnut mushrooms, finely sliced
• 1 white onion, finely chopped
• 2 garlic cloves, finely chopped
• 1 chicken stock cube (10g)
• 200ml water
• 1 tsp English mustard
• 1 tsp tomato purée
• 1 tsp capers, finely chopped
• 1/2 tsp Chinese five spice
• 1 tsp muscovado sugar
• 2 tsp dark soy sauce
• 50ml red wine
• Butter
• Olive oil
• Sea salt flakes
• Black peppercorn

serve 2-3

Instructions:

1. Season the pork belly with sea salt flakes. Heat a sauté pan with olive oil over medium heat and fry the pork belly until golden brown. Move the pork belly to the edge of the pan and fry the Chinese leaf in the middle until soft and liquid comes out. Add the chopped onion, garlic, and mushrooms. Stir well.
2. Add the chicken stock cube to the pan, followed by water. Mix well until boiling. Reduce the heat, cover with a lid, and simmer for 30-40 minutes.
3. Remove the pork belly from the pan and set it aside.
4. Add the English mustard and tomato purée to the pan. Stir well, then add butter and chopped capers. Simmer until the sauce has reduced by half or until it is syrupy, and the flavour has concentrated.
5. In a separate bowl, mix together the Chinese five spice, muscovado sugar, dark soy sauce, and red wine. Set aside.
6. Heat a frying pan over medium heat and fry the pork belly with a block of butter until golden brown. Pour the red wine mixture into the pan and cook until the pork belly is glazed. Season with sea salt flakes and black pepper.
7. Serve the glazed pork belly with braised Chinese leaf and chasseur sauce.