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Slow Roasted Pork Belly with Brussels Sprouts, Broccoli and Caramelized Ham Jus


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Rate this recipe 4.5/5 (2 Votes)


  • 1 * 1 pork belly
  • * Few tablespoons honey
  • 3 * 3 tablespoons apple cider vinegar
  • 2 * 2 cups procuitto
  • 1/2 * 1/2 cup onion
  • 1/2 * 1/2 cup celery
  • 1/4 * 1/4 cup fennel
  • 4 * 4 roma tomatoes
  • 1/2 * 1/2 cup sherry
  • 2 * 2 cups chicken stock
  • 1 * 1 cup veal stock
  • 1 * 1 bunch basil
  • 1 * 1 pound broccoli
  • 1 * 1 pound brussel sprouts
  • * Grapeseed oil



Step 1

For Pork Belly:

Season pork belly with salt and pepper. Brush with honey and add apple cider vinegar and wrap tightly in 2 layers of foil to create a bundle. Cook in oven at 215 degrees for 2 hours remove and place in fridge over night- do not unwrap. The next day, open and remove the solid fat- reserve congealed pork liquid. Wrap pork back up and slowly heat in a 215 degree oven. Once hot, open the package and glaze again with honey- then broil until all sides are brown. Rest for 30 mins then slice.

For Ham Jus:

Slice procuittio into lardons and with butter sauté until deep brown. Add diced onion, celery, fennel and roma tomatoes and cook until all liquid is gone from pot. Add sherry and reduce by half. Add chicken stock and veal stock and bring to a boil- skim off fat. Then simmer and reduce by half. Add basil and cool to room temperature then strain.

For Vegetables:

Pick broccoli into small florets and pick leaves off brussel spouts.

Heat empty pan until very hot then add grapeseed oil and broccoli florets- do not move the pan and cook for 25 seconds then add the brussel sprout leaves, shake the pan and cook for another 1 min. deglaze with ham jus and pull off heat.

To plate:

Put the vegetables on bottom of plate and top with pork belly slices- spoon ham jus around.

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