Preparation: 15 minsCooking: three hoursServes: four
- one kg belly pork, skin scored, bone on
- one carrot
- one stick celery
- half an onion
- three cloves garlic, peeled
- one leek
- 300ml water
- 330ml Leffe Blonde
- half chicken stock cube
- bay leaf
- three sprigs rosemary
Pre-heat the oven to 140OC. Rub olive oil and sea salt into the skin of the pork, as if you're giving it a massage.
Heat a couple of tsps olive oil in a heavy-based casserole dish and brown the meat on both sides, skin side first then remove the meat and set aside.
Cut the vegetables into chunky pieces, about 1cm thick. Brown these in the same dish as you browned the meat.
Put the meat back in the dish with the vegetables and add the Leffe Blonde. Add water to about one third of the way up the meat, bring to the boil, add the herbs and place in the oven for about three hours.
Remove the belly pork and set aside. Strain the cooking liquor into a pan, set over a high heat and reduce to a gravy-like consistency. Reserve the vegetables.
Turn the oven up to 220OC, carefully remove the skin from the belly pork and place on a baking tray in the oven to crisp for about 10 minutes, checking from time to time to make sure it doesn't burn.
To serve, spoon a pile of veg onto each plate, cut the meat between the ribs and place on the veg. Pour over the gravy and garnish with pieces of crackling.
Supplied by Interbrew