With a fruity balsamic gravy crowning succulent, crispy pork, this flavourful dish is perfect for your next dinner party. Substitute peeled apples and Red Apple balsamic vinegar for the mango for a delicious twist. - EJ
Braised Pork Belly:
One 2-3 lb. slab of boneless pork belly
2 cloves of garlic, halved
2 shallots, diced
2 bay leaves
A few sprigs of thyme
¾ cup dry white wine
Premium Extra-Virgin Olive Oil
Wild Mushroom & Sage Olive Oil
Salt and pepper
¾ cup dry white wine
¼ cup Alfoos Mango Balsamic Vinegar
1 ½ cups chicken stock
½ of a small mango, diced
Braised garlic and shallots (from pork belly)
1. Preheat oven to 375 degrees.
2. Score the fat side of the pork using a sharp knife in a criss-crossing fashion. Ideally, it should leave 0.5 -1 inch x 0.5 - 1 inch diamonds.
3. Season with salt and pepper on all sides.
4. On a large baking tray, make a bed of herbs with the garlic halves sitting under the thyme and shallots. Season lightly with salt and pepper.
5. Place pork on the bed of herbs, making sure that as much of the pork as possible is off the tray and drizzle liberally with the varietal olive oil.
6. Place tin foil over the pork, covering but not sealing it.
7. Add white wine to the tray, place on the middle rack and bake for two hours.
8. Take tray out of the oven, place pork on wire rack, and leave to rest.
9. Raise oven temperature to 400 degrees.
10. After resting (most likely after the gravy is done), cut the pork into 6-8 individual portions and line on a new, dry baking tray.
11. Drizzle with Wild Mushroom and Sage olive oil and bake for 10 mins.
12. Place pork on individual plates or a serving plate.
1. Heat the baking tray from the braised pork on the stove over medium-high heat.
2. Deglaze with white wine and Alfoos Mango balsamic and reduce by half, stirring and making sure to mash the braised garlic and shallots into the gravy.
3. Add diced mango and cook until it starts to break down.
4. Add chicken stock and reduce by half.
5. Correct the seasoning.
6. Run the gravy through a fine sieve, making sure to extract as much of the mashed mango, shallots, and garlic as possible.
7. Pour on individual pork servings or serve in a gravy boat.