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Waitrose British Pork Belly JointTypical weight 0.5kg
Typical weight 0.5kgItem price
£4.41 each est.Price per unit
£8.80/kgThis pork belly is slow cooked in Chinese beer, light brown sugar, soy sauce, ginger and orange zest – then served with freshly stir-fried mangetout, sugar snap peas and tenderstem broccoli.
Angela Hartnett cooked this recipe for Nick Grimshaw and guests Andi & Miquita Oliver on episode 12, season 3 of Dish, the Waitrose podcast. She paired it with an aromatic white wine – Laurent Miquel Nocturnes Viognier.
Discover all recipes prepared by Angela Hartnett on seasons 1-3 of the Dish podcast. Dish is available on Apple Podcasts, Spotify or wherever you get your podcasts.
Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
Preheat the oven to 170°C, gas mark 2. Cut the pork into 4 even pieces. Place all the ingredients but the pork, oil and vegetables into a large ovenproof casserole with a lid. Bring to the boil over a high heat, then carefully add the pork. Return to the boil, cover with the lid and place into the oven for 2 hours.
Remove the casserole from the oven and lift the meat out of the stock with some tongs. Set aside. Skim and discard any fat from the liquid. Bring to the boil over a high heat for 25-30 minutes until reduced and thickened.
Meanwhile, pat the meat dry with kitchen paper. Warm a frying pan over a high heat. Add 2 tablespoons of the oil, and fry the meat for 3-5 minutes until the skin is crisp. Turn over, and cook for a further 2-3 minutes, until piping hot and golden with no pink meat. Remove from the pan and keep warm.
Return the frying pan to the heat. Add the remaining oil. Stir fry the sugar snaps, mange tout and broccoli for 3-5 minutes until just tender. Keep warm. Serve the pork drizzled with the sauce and the vegetables alongside. Delicious with rice.
Laurent Miquel Nocturnes Viognier – floral, soft and fruity.
Typical values per serving when made using specific products in recipe
Energy | 3,143kJ/ 754kcals |
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Fat | 48.2g |
Saturated Fat | 13.9g |
Carbohydrates | 31.4g |
Sugars | 29.5g |
Fibre | 1.9g |
Protein | 48.6g |
Salt | 2.2g |
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£9/kg