Pork Belly
A couple of onions
A couple of cloves of garlic
Some butter
A teaspoon of fennel seeds
A bay leaf
Two or three strips of belly pork
A little flour
A couple or three potatoes
Some capers
A couple of tablespoons of mustard
Juice of half a lemon
Peel and cut the onions into half rings and the garlic into slices. Cook them slowly in the butter in a big, deep casserole dish until soft. Stir in the fennel seeds and bay leaf for a minute or two. Cut the belly pork into chunks and scrub and cube the potatoes.
Heat the oven to 150C. Take the onions out, turn up the heat. Brown the belly pork in the pan. Mix in the onions, add the potatoes and some salt, stirring in. Sprinkle it with flour and cover with butter paper and a lid. Put in the oven for 2 hours.
Take out the oven, stir in the drained capers, the mustard and the lemon juice. Cover it and cook for another hour. It’s dark and sticky. Although it takes a long time there’s not actually a lot to do, making it good for a day when you need to do some work at home.
Based very closely on a Nigel Slater recipe.
Comments