Malbec-Braised Pork Belly With Napa Potatoes

Recipe

15 INGREDIENTS • 15 STEPS • 3HRS

Malbec-Braised Pork Belly With Napa Potatoes

4

3 ratings

This is one of the simplest yet most delicious ways to prepare pork belly: braised in red wine and veggies, served with mashed potatoes.

Malbec-Braised Pork Belly With Napa Potatoes

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After being in the food industry for 49 years, it gives me great pleasure to share some of my food.

https://chefsopinion.org/

This is one of the simplest yet most delicious ways to prepare pork belly: braised in red wine and veggies, served with mashed potatoes.

3HRS

Total Time

$3.83

Cost Per Serving

Ingredients

Servings

4

US / Metric

2 lb

to taste

to taste

Freshly Ground Black Pepper

1/2 cup

Diced Carrot

1/2 cup

Diced Onion

3 cups

Red Wine

3 cups

Beef Stock

2 lb

Potatoes, diced, peeled

1 cup

Onion, sliced

1/3 cup

3 fl oz

1 head

Napa Cabbage, sliced

1 cup

Chicken Stock

to taste

Cayenne Pepper

1/2 cup

Sliced Scallion

Nutrition Per Serving

VIEW ALL

Calories

1991

Fat

160.4 g

Protein

34.8 g

Carbs

70.3 g

Malbec-Braised Pork Belly With Napa Potatoes

Save

After being in the food industry for 49 years, it gives me great pleasure to share some of my food.

https://chefsopinion.org/

Cooking InstructionsHide images

step 1

Cut Pork Belly (2 lb) into 8 thick pieces, season with Kosher Salt (to taste) and Freshly Ground Black Pepper (to taste).

step 1 Cut Pork Belly (2 lb) into 8 thick pieces, season with Kosher Salt (to taste) and Freshly Ground Black Pepper (to taste).

step 2

Saute pork belly on all sides until golden brown.

step 2 Saute pork belly on all sides until golden brown.

step 3

Remove pork from pan and reserve.

step 3 Remove pork from pan and reserve.

step 4

In the same pan, saute Carrot (1/2 cup) and Onion (1/2 cup) until caramelized. Deglaze with Red Wine (3 cups).

step 4 In the same pan, saute Carrot (1/2 cup) and Onion (1/2 cup) until caramelized. Deglaze with Red Wine (3 cups).

step 5

Return the pork to the pan and add Beef Stock (3 cups).

step 5 Return the pork to the pan and add Beef Stock (3 cups).

step 6

Cover pan and simmer until pork is tender, about 2 1/2 hours.

step 6 Cover pan and simmer until pork is tender, about 2 1/2 hours.

step 7

Meanwhile, cook Potatoes (2 lb) in salted water and drain.

step 7 Meanwhile, cook Potatoes (2 lb) in salted water and drain.

step 8

While the pork and the potatoes are cooking, saute Onion (1 cup) in Butter (1/3 cup) and Olive Oil (3 fl oz) until translucent.

step 8 While the pork and the potatoes are cooking, saute Onion (1 cup) in Butter (1/3 cup) and Olive Oil (3 fl oz) until translucent.

step 9

Add Napa Cabbage (1 head) and Chicken Stock (1 cup). Saute until cabbage wilts.

step 9 Add Napa Cabbage (1 head) and Chicken Stock (1 cup). Saute until cabbage wilts.

step 10

Add the cooked potatoes.

step 10 Add the cooked potatoes.

step 11

Mash the potatoes coarsely. Season with Kosher Salt (to taste) and Cayenne Pepper (to taste).

step 11 Mash the potatoes coarsely. Season with Kosher Salt (to taste) and Cayenne Pepper (to taste).

step 12

If the potatoes are too dry, add olive oil until the puree has the desired texture.

step 12 If the potatoes are too dry, add olive oil until the puree has the desired texture.

step 13

When the pork belly is tender, add Scallion (1/2 cup). Check and adjust seasoning.

step 13 When the pork belly is tender, add Scallion (1/2 cup). Check and adjust seasoning.

step 14

Plate the potato puree. Top with the pork belly and sauce, or serve pork belly and sauce separately.

step 14 Plate the potato puree. Top with the pork belly and sauce, or serve pork belly and sauce separately.

step 15

Enjoy!

step 15 Enjoy!

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