Braised Pork Belly

In September 2013 we went to Scotland to visit our friends, John and Julie.

Braised Pork Belly

They live in a coastal town just outside of Edinburgh.

Our friend, John, is an excellent cook and so you can imagine my excitement when he told me he was going to prepare Braised Pork Belly for our second night in town.

Braised Pork Belly

He used Nick Nairn’s recipe from the Cook School Cookbook.

The recipe calls for an overnight brine, a 2 hour braise, and then a night in the refrigerator with weights on top.

Braised Pork Belly

I grabbed a few pictures while John put the finishing touches on the pork belly.

Braised Pork Belly

Braised Pork Belly

Braised Pork Belly

Braised Pork Belly

Oh my goodness!

Braised Pork Belly

He served the Pork Belly with mashed potatoes and leeks:

Braised Pork Belly

And a light sauce of cider and stock.

Braised Pork Belly

It was melt-in-my-mouth fantastic!

Here is a picture of the recipe from the cookbook:

Braised Pork Belly

It was the best pork belly I’ve ever eaten!

Braised Pork Belly

And the perfect way to end a day of hiking with friends.

Braised Pork Belly

Thank you, John and Julie!

For everything.

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