Braised Pork Belly
In September 2013 we went to Scotland to visit our friends, John and Julie.
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.
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.
I grabbed a few pictures while John put the finishing touches on the pork belly.
Oh my goodness!
He served the Pork Belly with mashed potatoes and leeks:
And a light sauce of cider and stock.
It was melt-in-my-mouth fantastic!
Here is a picture of the recipe from the cookbook:
It was the best pork belly I’ve ever eaten!
And the perfect way to end a day of hiking with friends.
Thank you, John and Julie!
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