Slow Cooked Pork Belly Hotpot with Oranges
Prep time 10 minutes Cook time 3 hours
Serves 6 people
As a secondary cut (one with a significant amount of connective tissue) belly is well-suited to slow-cooking, whether in a traditional electric cooker, or in a lidded saucepan. You may need to add a little water from time to time.
- •600g pork belly rashers, 1cm thick
- •2 teaspoons oil
- •1 brown onion, sliced
- •4 cloves garlic
- •6cm piece ginger, cut into fine batons
- •finely-grated zest and juice of 4 oranges
- •2 cups chicken stock
- •8 chat potatoes
- 1.Use a sharp knife to cut the belly rashers into fine pieces, about 1 cm wide.
- 2.Pour the oil into a large lidded saucepan and fry the pork pieces for 5 minutes, until browned.
- 3.Add the onion, garlic, ginger, zest, juice, stock and potatoes. If using a slow-cooker, transfer at this stage to the cooking insert.
- 4.Fit the lid then cook gently for 3 hours, until the meat is tender. If using a slow-cooker, cook on low heat for 6-8 hours.