NOTE: This is a 2-day recipe – prepare in advance!
Pork belly, among the comfiest of comfort food and more than a little indulgent, but probably not at the top of most people's lists of healthiest foods ever. But what if there was a way of cramming all that K4 goodness into it? What if it could be juicy, flavoursome and nutrient dense? Well, it can be. We have the technology.
Actually, we have the recipe, but the end result is much the same: a mouth-watering, one-pot meal rammed with all sorts of healthy stuff. So, invite five of your very best friends round (or not, we won't judge), crack open a few bottles of Kombucha and tuck in. :)
K4 Pork Belly
- 1.2kg piece of unscored pork belly, bones removed
- 2 tbsp fat (lard, bacon fat, dripping or butter)
- 1L fresh chicken bone broth (or stock)
- 500ml K4 Apple & Elderflower Kombucha
- 1 tablespoon grated K4 Garlic Cloves
- 2 tsp finely chopped K4 Just Ginger
- 2 tsp K4 Kombucha Vinegar
- 1 large carrot
- 1 onion
- 3 celery sticks
- Sprig of fresh thyme
- 2 bay leaves
- 2 tsp manuka honey
- Sea salt
Preheat oven to 170C.
Select an ovenproof pot that can also sit on the stovetop and has an oven-proof snug-fitting lid (or cover with foil).
Place all ingredients except the pork and fat into the dish and bring to the boil. Taste and season with salt to your desired flavour.
Turn off the heat, and slide the pork belly into the broth (if the belly is not covered with stock, top up with water).
Cover with the lid or foil and bake in the oven for 3.5 hours. Then open the oven door and allow the pork to cool while in the broth.
Meanwhile prepare another baking dish or tray with baking paper. When the belly is cool enough to handle, lift and drain the belly, then place onto the baking paper. Remove any vegetables or herbs that are attached to the belly.
Cover the belly with another piece of baking paper, then another tray or dish that is heavy (or weighted down). The idea is to compress the belly overnight.
Strain the broth into a sealable container, and chill overnight (this will be the most delicious jus).
Pre-heat the oven to 180C.
Unwrap the belly, trim and cut to desired portion size. Set aside.
Pour the remaining strained broth into a shallow pan and begin to reduce. Keep your eye on this regularly as you don’t want to over-reduce it. Once it is has reduced to around 1/3 of the original volume, it will probably be close to ready. Turn off the heat until you are ready to serve.
Place the belly into the oven to warm through.
Prepare side veges (this dish works beautifully with smashed kumara, wilted greens and sauerkraut).
Pop the jus back onto a little heat, taste and adjust with vinegar/salt/butter as required.
Place smashed kumara and wilted veges on a plate.
Place the belly on the wilted veges, to one side.
Sauerkraut to the side.
Drizzle with jus.
Nom nom nom…