Midnight British Pork Belly Bake
A slow-cooked, fall-apart pork belly dish, smothered in a rich, creamy sauce, perfect for a cold winter's night.
Ingredients
- ●1.5 kg pork bellyskin removed
- ●2 tbsp midnight oilor vegetable oil
- ●2 tbsp all-purpose flourfor dusting
- ●1 large onion, chopped
- ●3 cloves garlic, minced
- ●150ml creamy milkor heavy cream
- ●250ml chicken stock
- ●1 tsp dried thyme
- ●to taste salt and pepper
Instructions
- 1
Preheat oven to 160°C (325°F).
- 2
Season the pork belly with salt and pepper. Dust with flour, shaking off excess.
- 3
Heat oil in a large oven-safe pot over medium-high heat. Sear the pork belly until browned on all sides, about 5 minutes.
- 4
Remove the pork from the pot and set aside. Add the chopped onion to the pot and cook until softened, about 5 minutes.
- 5
Add the garlic and cook for an additional minute.
- 6
Add the thyme, chicken stock, and creamy milk to the pot. Stir to combine.
- 7
Return the pork belly to the pot and cover with a lid.
- 8
Transfer the pot to the preheated oven and braise for 2.5 hours, or until the pork is tender and easily shreds with a fork.
- 9
Remove the pot from the oven and let it cool slightly.
- 10
Shred the pork with two forks and serve with the rich, creamy sauce spooned over the top.