Raymond Blanc Pot-au-feu of Braised Pork Belly Recipe

Name: Raymond Blanc Pot-au-feu of Braised Pork Belly Recipe
Ingredients: 1.5kg (3lb) belly of pork, boned and skin removed (leaving a small layer of fat); 3 fresh sage leaves; 3l (5¼ pints) water; 4 carrots, peeled; 6 garlic cloves, peeled but left whole; 1 bouquet garni (made with 2 fresh or dried bay leaves, 6 thyme sprigs,2 sage leaves, 1 rosemary sprig and 1 marjoram sprig, tied together); 2 celery sticks, cut into 7.5cm (3in) lengths and tied together in a bundle; 4 banana shallots or ordinary shallots, peeled but left whole; 2 leeks, 2 outer layers removed, cut into 7.5cm (3in) lengths and tied together in a bundle; ½ Savoy cabbage, cut in 4, with the core left in to hold the leaves together; 4 medium potatoes, such as Desiree, cut into quarters; A handful of fresh flat leaf parsley, roughly chopped

thehappyfoodie.co.uk

Inspired by a traditional French peasant dish, this Raymond Blanc braised pork belly recipe makes a wholesome meal.

View full recipe on thehappyfoodie.co.uk

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at thehappyfoodie.co.uk.

Share this recipe:

Cooking tools:

Ingredients

1.5kg (3lb) belly of pork, boned and skin removed (leaving a small layer of fat)
3 fresh sage leaves
3l (5¼ pints) water
4 carrots, peeled
6 garlic cloves, peeled but left whole
1 bouquet garni (made with 2 fresh or dried bay leaves, 6 thyme sprigs,2 sage leaves, 1 rosemary sprig and 1 marjoram sprig, tied together)
2 celery sticks, cut into 7.5cm (3in) lengths and tied together in a bundle
4 banana shallots or ordinary shallots, peeled but left whole
2 leeks, 2 outer layers removed, cut into 7.5cm (3in) lengths and tied together in a bundle
½ Savoy cabbage, cut in 4, with the core left in to hold the leaves together
4 medium potatoes, such as Desiree, cut into quarters
A handful of fresh flat leaf parsley, roughly chopped