MASTER STOCK PORK BELLY WITH WATERCRESS

We keep a container of master stock in the freezer. The base stock is now about 10 years old. I top it up with fresh stock every now and then, use it strain it and freeze it again. It just keeps getting better and better. Anyway, here it is used to braise a wonderful piece of belly pork from Berkshire pigs raised close to home. When cooked, the fat becomes an unctuous, slippery, sensuous embodiment of decadence. The nest of Tweed Valley watercress gets a sesame & ginger vinaigrette to counter the richness of the pork.

(Serves four)

1KG PIECE OF PORK BELLY

For marinade:

4 TEASPOONS OF SUGAR

2 TEASPOONS OF SALT

4 TABLESPOONS OF DARK SOY SAUCE

For master stock:

6 TABLESPOONS OF CANOLA OIL

3 CM PIECE OF GINGER

6 CLOVES OF GARLIC

3 TABLESPOONS OF SALTED FERMENTED BLACK SOY BEANS

8 TABLESPOONS OF DARK SOY SAUCE

8 TABLESPOONS OF CRUSHED YELLOW ROCK SUGAR

1 12CM PIECE OF CASSIA BARK

5 WHOLE STAR ANISE

1 LITRE OF CHICKEN STOCK

For the watercress:

1 LARGE BUNCH OF WATERCRESS

2 TABLESPOONS OF GRAPESEED OIL

SEVERAL DROPS OF SESAME OIL

1 TEASPOON OF JULIENNED GINGER

2 TEASPOONS OF COCONUT OR PALM VINEGAR

You'll need to start the day before you want to eat this dish. 

Day 1:

Cut the pork belly into 4 pieces. Mix marinade ingredients in a container just big enough to hold the pork. Add pork and place, uncovered, in the refrigerator to marinate for several hours, turning the pork three or four times.

Place the pork in a deep casserole just wide enough the hold the pork snugly in a single layer. Peel and finely slice the garlic and ginger and add to the pot. Mash the black beans in mortar and pestle then add to the pot. Along with the cassia bark, star anise and dark soy sauce. Add the chicken stock. Cover and place the pot in a 130C oven. Bake for 2 hours, turning the pork about half way through the cooking. The sauce should now be a light, rich syrup. Allow to cool and refrigerate overnight.

Day 2:

Remove any fat that has solidified on top of the braising stock. Return the pot to the oven at 130C and cook another hour (or until heated through).

To prepare the salad, wash and dry the watercress. Make the dressing and toss with the watercress.

To serve, place the pork belly (skin up) in wide deepish plates. Spoon a tablespoon or two of the braising stock over and place the watercress around the pork as shown.

(Once the braising stock has cooled down, strain it into a container and place it in the refrigerator. Next day, remove any fat from the surface and freeze the stock until you need it again. You can keep using this stock indefinitely, topping it up with fresh ingredients as needed. In China, many chefs have master stock that has been started by previous generations.)

 

MASTER STOCK PORK BELLY WITH WATERCRESS