Pork Belly with Onions and Potatoes

The Illustrated Quick Cook

Pork Belly with Onions and Potatoes

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    Ingredients

    2¼ lb (1 kg) piece of pork belly 1¼ cups white wine
    1 tsp sea salt 4 garlic cloves, chopped
    6 tbsp olive oil 1 heaped tbsp fresh thyme
    3 large onions, cut into eighths 2 cups vegetable stock
    4 large potatoes, cut into wedges 1 tsp freshly ground black pepper
    9 oz (250 g) button mushrooms, halved

    directions

    Prep: 25 min Total: 45 min
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    • 1

      Preheat the oven to 425 F (220 C). Deeply score the skin of the pork belly, then rub the salt and 2 tablespoons of the oil into it. Transfer to a baking pan and place in the oven for 20 minutes, or until the skin has become crackling. Remove from the oven and reduce the temperature to 300 F (150 C).

    • 2

      Heat the remaining oil in a large frying pan, add the onions and potatoes, and cook for 10 minutes, stirring constantly. Add the mushrooms and cook for 5 minutes. Add the wine and cook for 2 minutes. Transfer the mixture to a large baking dish, add the garlic, thyme, stock, and pepper, and combine. Nestle the pork into the mixture, ensuring the crackling isn't covered, and roast in the oven for 1½ hours.

    • 3

      Allow to rest for 10 minutes, then cut the pork with scissors, and serve with steamed broccoli.

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