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The Caterer

Belly pork braised with ginger, leeks and tomatoes

11 September 2006
Belly pork braised with ginger, leeks and tomatoes


For the marinade:
2 bellies of pork
180ml dry white wine
1tbs powdered ginger
½ head of garlic peeled and sliced
50g sea salt
Ground white pepper
Juice of two oranges
Olive oil
Mirepoix - 2 carrots 2 celery stalks 2 leeks 1 onion
½ head of garlic roughly chopped
50g fresh ginger roughly chopped
2 litres chicken stock
200ml dry white wine
2 bay leaves
5 leeks remove outer leaves cut into rounds
8 tomatoes blanched seeded and cut into fingers
50g fresh ginger and cut in a fine julienne
110g unsalted butter
125ml whipping cream
Herb mash


Bone and skin the bellies. Trim off excess fat and cut them into strips 10 x 4cm. Marinate the pork overnight in the white wine powdered ginger garlic sea salt the juice of two oranges and ground pepper.

Seal the meat in a little olive oil. Sweat the mirepoix of vegetables ginger and garlic until soft. Add the white wine and reduce slightly. Lay the pork pieces on the vegetables and add the stock bay leaves and peppercorns.

Bring to the boil cover and place in an oven preheated to 120°C. Cook for 2¼ hours or until tender.

Remove the meat from the liquor. Strain. Reduce the stock by one-third.

To serve return the meat to the stock and bring almost to the boil. Add the ginger julienne sliced leeks and cream. Simmer until the leeks are just cooked. Monté the sauce with the butter.

Spoon the herb mash on to the centre of the plate surround with four pieces of pork and spoon the sauce and garnish over.

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