Glazed Honey Pork Belly by The Dogs in Edinburgh
Our pork belly can be deliciously served with fine green beans, runner beans, butter beans, peas, carrots and mustard as suggested in the picture. Alternatively, the pork works great with a simple mash and gravy made from the cooking liquids.
The Dogs, hmm, how to introduce this exciting venue? Well maybe some recent history would help. Seven years ago, The Dogs’ founder, David Ramsden, began looking for a gap in the Edinburgh dining scene after 10 years running (fitz)Henry then Rogue. What he found was a dearth of great value, easy-access type venues.
Then, having watched the rise and rise of the gastropub in England, and the increasing interest in British ingredients and dishes, spearheaded
by the likes of Mark Hix, Hugh Fearnley-Whitingstall, and Skye Gyngell, the mists cleared.
David began seeking a site in which to install an eatery that would accommodate such a place. After many attempts, the site on Hanover Street was finally found.
The Dogs is a place for everyone who wishes to partake of great value food and wine, in a chilled environment with no frills or fuss, great kids to help.
http://www.thedogsonline.co.uk
Ingredients: Serves 2
1 piece (600-800g) of pork belly, boneless and skinless with the fat left on
1 carrot
2 sticks of celery
1 leek
1 onion
2 bay leaves
2 sprigs of thyme
3 cloves garlic
1 bottle of cider
2 tbsp. of honey
Ham or chicken stock (enough to reach 2/3 up the belly)
Salt and pepper, to season
Method
1 Score the fat on the pork belly to resemble squares.
2 Roughly chop all the vegetables and place in a deep casserole dish with the thyme and garlic.
3 Season the piece of belly with salt and pepper and place on top of all the chopped vegetables. Next add the
cider and top up the dish
with ham or chicken stock until the liquid reaches 2/3 up the belly.
4 Cover with tin foil and bake in the oven at 180˚C for around an hour and a half (it may need longer depending on the thickness of the belly).
5 To finish, remove the belly from the casserole dish and coat with a couple of tablespoons of honey and grill until golden.
6 Serve as suggested in the introduction.
In association with Taste Communications.
www.tastecommunications.co.uk
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