This recipe was the first dish on his menu as Head Chef in 1997 at Deanes Restaurant and it started a fashion in Belfast for comfort food in winter.1 Roll up the Pork Belly which has been seasoned using the Five Spice and tie with string. My tip is to get your local butcher to do this for you.
The Nuremore Hotel, Carrickmacross, Co. Monaghan. Tel. 042 966 1438
1 trimmed Pork Belly
2 Tsp of Five Spice
½ Savoy Cabbage - finely shredded
3 large Carrots
1 Tsp of roasted Cumin
3 Pts brown Chicken stock
1 stick of celery, 1 carrot, 1 bay leaf, 1 onion, 1 sprig of thyme
Oil and butter for cooking
1 Roll up the Pork Belly which has been seasoned using the Five Spice and tie with string. My tip is to get your local butcher to do this for you.
2 Put a pan onto heat and sear the Belly on all sides - season well.
3 Chop the celery, carrot and onion. Put the vegetables and pork together in a casserole pot and pour on the hot brown stock. Bring to the boil, add the bay leaf and thyme, skim off any impurities.
4 Put the casserole into the oven at 130?C for 6 hours until melting tender.
5 Peel and dice the carrots into large cubes and cook them in a little butter, water and roasted cumin until soft and glazed; season well.
6 Shred the Savoy Cabbage finely and cook in a little butter and 1tsp of water until just wilted - DO NOT OVERCOOK OR BOIL; season well.
7 Remove the Pork Belly from the stock and skim off all the fat from the stock; pass the stock through a sieve into a clean pot and reduce to sauce consistency. 8 To Serve: Remove the string from the Pork and cut into 6 portions. Place 1 tbsp of Cabbage onto the centre of warmed plates, place the pork on top. Spoon 6 Carrot cubes around the outside and pour over a little sauce to finish. Serve mashed potatoes on the side and glazed young onions.