SPICED BELLY OF PORK IN A VEGETABLE AND GINGER STOCK

150 mins 150 mins
4 people 4 people
Medium Medium
You can either serve this on a plate, or make the most of the fantastic stock and serve in a deep dish.
SPICED BELLY OF PORK IN A VEGETABLE AND GINGER STOCK
Ingredients
  • 1 tsp Szechuan pepper
  • 6 juniper berries
  • 1 tsp pimento
  • 10 black peppercorns
  • 1 tsp fennel seeds
  • 1 tsp coriander seeds
  • 10g fresh root ginger, peeled and finely chopped
  • 100g apples, peeled, cored and cut into 1cm dice
  • 100g onions, cut into 1cm pieces
  • 100g carrots, cut into 1cm pieces
  • 100g celery, cut into 1cm pieces
  • 100g leek (white section), sliced into 1cm rings
  • 100g fennel or parsnips (depending on the season), cut into 1cm slices
  • 3 star anise
  • 1 bay leaf
  • 1 cinnamon stick
  • 200ml apple juice
  • 200ml fruity white wine
  • 1 small bunch thyme
  • 3 sprigs rosemary
  • 800g pork belly, skin removed
  • Salt & pepper
Procedure
  1. Using a mortar and pestle, coarsely grind the Szechuan pepper, juniper berries, pimento, peppercorns, fennel and coriander seeds.
  2. Mix the chopped fruit and vegetables with the spices and ginger, tip them into a roasting tin, pour over the apple juice and white wine and lay the whole sprigs of herbs on top.
  3. Season the pork belly on all sides with salt and pepper and sit the pork belly on the bed of vegetables and herbs. Cook the pork belly on shelf level 2 on Steam setting 2 at 120°C for 150 minutes.
  4. Once the program is finished, lift the pork belly off the vegetables and keep it warm. Drain the vegetables through a fine sieve (apply some pressure to the diced vegetables to release the juices) into a pan. Briefly bring the juices to the boil, then return the vegetables to the pan and reheat.

TO SERVE

Arrange some of the vegetable mixture on a plate, cut the pork belly into even slices, lay on top of the vegetables and spoon over some of the concentrated juices. Garnish with sprigs of thyme and rosemary, drizzle with a few drops of fruity olive oil, and sprinkle with fine sea salt and coarse ground pepper.

Chef's Secret
The Chinese-style stock and spicing makes this delicious served with Mei noodles – just boil briefly and toss with a little oil.

THERE IS MORE TO DISCOVER

AEG Videos
AEG Videos

VIDEOS

For the latest updates, warranty details and more, register your appliance today.
AEG Recipes
AEG Recipes

RECIPES

We'd love to know what you think about AEG, so why don't you leave us a review!
AEG Technology
AEG Technology

TECHNOLOGY

Use our document search to find manuals or product sheets.

compare channel adviser image