Braised belly pork, potato puree, perigord truffle and spicy glaze recipe

Like a lot of pork recipes, long slow cooking is key to this rolled and braised pork belly dish, but it can be prepared the day before or even over night. The belly is braised, with the skin stripped off - which can be roasted and served as crackling - and then cooked in spicy sauce containing oloroso sherry for extra oomph.

Watch the video of chef, Chris Wicks, making this belly dish

• 1 belly pork joint, boned and skinned
• 2 carrots
• 2 onions
• 2 leeks
• 4 celery sticks
• 1/2 head of garlic
• 5 star anise
• 20g coriander
• 20g ginger
• 10g white peppercorns
• 10g black peppercorns
• 225ml oloroso sherry

For the potato puree

• 1 kilo Desiree potato
• 200-400g unsalted butter
• Milk
• Truffle or truffle oil

How to make braised belly pork, potato puree, perigord truffle, spicy glaze

1. Roll up belly firmly and tie into an even shape.

2. Heat casserole dish add olive oil and brown the belly all over. Take out onto plate and reserve.

3. Add a bit more oil to the casserole and brown the vegetables and garlic. Deglaze with sherry, reduce by half, add chicken stock and spices.

4. Bring to the boil, then turn down to simmer.

5. Place belly into sauce and cover with paper, cook at 170ºC for 2½-3 hours until tender.

6. Allow to cool in the sauce. Chill meat in fridge, strain sauce, remove any fat and reduce by half.

7. Untie the meat and slice into portions.

1. Cook the potatoes in lightly salted water (85ºC until soft).

2. Strain and allow to steam dry then pass through a drum sieve with room temperature cubed butter.

3. Boil milk and add to potatoes until you reach desired consistency. Season to taste.

Reheat pork portions in sauce serve on top of braised spinach or cabbage. Pipe puree into dish and top with slices of truffle or truffle oil.

©Chris Wicks at Bells Diner, Bristol.