Recipes

Pork Belly Casserole with Garden Vegetables and Rosemary

Prep time 10 minutes Cook time 3 hours 20 minutes

Serves 6 people

Cooked as casserole, belly rashers can tenderise properly, while achieving maximum flavour in their cooking medium.

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Ingredients

  • •
    600g pork belly rashers
  • •
    2 teaspoons oil
  • •
    2 cup mixed garden vegetables, diced (carrots, celery, onion, leek)
  • •
    12 cloves garlic, crushed
  • •
    4 sprigs rosemary
  • •
    ¼ cup pearl barley
  • •
    1 litre chicken stock

Method

  1. 1.
    Preheat oven to 150°C. Fry the pork belly rashers in a large heavy-based pan over a high heat in oil for 3 minutes, each side, until browned. Set aside.
  2. 2.
    Fry the vegetables, garlic and rosemary for 5 minutes, until aromatic, then mix in the garlic and transfer to a casserole dish.
  3. 3.
    Top with pork rashers and stock, fit the lid, then bake for 3 hours, until the pork and barley are both tender.