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Jersey Milk Braised Pork Belly with Apple & Cabbage Slaw
Tender pork belly, slow-braised in creamy Jersey milk until melt-in-the-mouth perfection, paired with a refreshing slaw of local apples and cabbage.
Prep Time
25 minutes
Total Time
3 hours 25 minutes
Calories
1755 kcal
Difficulty
Medium
Equipment
3 items
Cost
£3.96/serving
Ingredients
Servings
4
1.2kgPork Belly(Skin on or off, your preference. Cut into 4 equal pieces.)
£9.60
750mlJersey Milk(Full fat for the richest flavour.)
£1.35
1largeOnion(Roughly chopped)
£0.30
4clovesGarlic(Crushed)
£0.20
4sprigsFresh Thyme
£0.50
2leavesBay Leaf
£0.10
1tspSea Salt(Or to taste.)
£0.02
0.5tspBlack Pepper(Freshly ground, or to taste.)
£0.03
2tbspJersey Butter
£0.25
2tbspCider Vinegar(Good quality cider vinegar)
£0.10
0.5smallLocal Cabbage(Finely shredded)
£0.40
2mediumLocal Apples(Braeburn or similar, cored and julienned)
£0.60
0.3smallRed Onion(Thinly sliced)
£0.10
2tbspFresh Parsley(Chopped)
£0.30
3tbspMayonnaise(Good quality, or homemade)
£0.20
1tspDijon Mustard
£0.05
500gJersey Royal Potatoes(New season, scrubbed)
£1.75
Total Cost
£15.85
£3.96 per serving
Instructions
- 1.Preheat oven to 150°C (300°F/Gas Mark 2). Season the pork belly pieces generously with salt and pepper.
- 2.In a large Dutch oven or heavy-based pot, melt the Jersey butter over medium-high heat. Sear the pork belly on all sides until golden brown. Remove the pork belly from the pot and set aside.
- 3.Add the chopped onion and crushed garlic to the pot and cook until softened, about 5-7 minutes.
- 4.Pour in the Jersey milk. Add the thyme sprigs and bay leaves. Bring the milk to a simmer.
- 5.Return the seared pork belly to the pot, ensuring it is mostly submerged in the milk. If needed, add a little more Jersey milk to cover. Bring back to a gentle simmer. Cover the pot with a lid.
- 6.Transfer the pot to the preheated oven and braise for 2.5 - 3 hours, or until the pork belly is incredibly tender and easily pierced with a fork.
- 7.While the pork is braising, prepare the apple and cabbage slaw. In a large bowl, combine the shredded cabbage, julienned apples, thinly sliced red onion, and chopped fresh parsley.
- 8.In a separate small bowl, whisk together the mayonnaise, Dijon mustard, and cider vinegar. Season with salt and pepper to taste.
- 9.Pour the dressing over the cabbage and apple mixture and toss well to combine. Set aside in the refrigerator to chill until ready to serve.
- 10.About 30 minutes before the pork is ready, steam or boil the Jersey Royal potatoes until tender. Serve buttered with a sprinkle of sea salt.
- 11.Once the pork belly is cooked, remove it from the oven. Carefully remove the pork belly from the braising liquid. The pork should be very tender at this point. Rest for 10 minutes.
- 12.Serve the braised pork belly hot, with the refreshing apple and cabbage slaw and buttered Jersey Royal potatoes. You can strain the braising liquid and reduce it over medium heat for a richer sauce to drizzle over the pork if desired.
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My Notes
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Nutrition Information
Nutrition per serving (750g)
1755 kcal / 7343 kJ
Carbs
55g
21% of RDA
Fat
145g
207% of RDA
Protein
75g
150% of RDA
Detailed Breakdown
Fibre
10 g
33% of RDA
Sugar
25 g
28% of RDA
Sodium
750 mg
33% of RDA
Saturated Fat
75 g
375% of RDA
Chef's Tips
For an even richer flavour, sear the pork belly the day before and let it rest in the fridge overnight. This allows the skin to dry out, resulting in crispier skin after braising (if you chose to use skin on).
Don't discard the braising liquid! It can be reduced and used as a sauce, or added to soups and stews for a creamy flavour boost.
The slaw can be made ahead of time and kept in the refrigerator for up to 2 days. Just be sure to add the dressing shortly before serving to prevent the cabbage from becoming soggy.
Cooking Equipment
Large Dutch Oven or Heavy-Based Pot
Baking Sheet
Large Bowl
Wine Pairings
No wine pairing suggestions available for this recipe.
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