I’m not sure if you can get marinated belly of pork outide the Netherlands. But I just bought these as they were on offer, otherwise I would use natural (or plain) ones. You can always add paprika and herbs to your liking. I served this with potatoes and red cabbage with apple.
Serves 4-6:
1 kilo of belly of pork (no rind, natural or marinated)
2-3 carrots
2 sticks of celery
1-2 cloves of garlic
2 onions
500ml beef stock ( from a cube is fine)
125ml red wine or ore to taste
Salt and pepper
Butter for the pan
Method:
Melt and Brown butter in a casserole style dish.
Add the meat and let change colour (no need to brown)
Meanwhile clean and cut the vegetables.
When the meat has changed colour, you’re probably left with a lot of moisture and fat in the pan, drain this off.
Return meat to the pan and add the veggies.
With the lid on let this soften on a low heat for about 10 minutes.
Then turn the heat on high and add the wine, let evaporate for a few minutes, then add the stock.
Cover and let simmer as long as you can but a minimal of 1 hour. The longer you can stew it, the softer and more tender the meat gets.
season to taste at the end as it might get salty when the stock evaporates.
Recipe and photos Gardeninglady
