Copperwood Pressed Belly of Pork
Recipe Credits: Chef Haleem Card
- ½ portion Copperwood pork belly (as shown)
- 2 heads of garlic, halved horizontally
- Salt and freshly ground black pepper
- Handful of thyme sprigs
- ½ cup 5 Spice Powder
- 1 tbsp Freshly grated nutmeg
- Coconut oil, to drizzle
- Generous splash of white wine
- 2 cups brown chicken stock/pork stock
- Preheat the oven to 340°F (170°C).
- Lay pork belly flat on a cutting board, cut full belly in half, set the other piece away for future use.
Score the skin evenly in a crisscross pattern with a sharp knife. Turn the belly skin side down and cut a
slit through the thick end of the pork to open it out like a butterfly so that the meat is evenly thick
throughout. Rub all over with salt and pepper and a drizzle of olive oil.
Tip: A new razor blade can be used, OR a clean and sharp craft knife/box cutter is the most effective tool
for scoring the tough pork skin.
- Place the garlic, halved side up, on a lightly oiled roasting tray and scatter over the thyme sprigs. Lay the
pork belly on top, fat side up. Trickle with a little more oil and sprinkle with a little more sea salt. Add a
splash of white wine around the pork, cover the meat with a piece of foil and bake for 1½ hours.
Remove the foil, baste the pork with the juices and return to the oven, uncovered, for another ½-1 hour
until the meat is tender. Continue to baste the pork occasionally with the pan juices.
Transfer the pork to a clean chopping board and leave to cool slightly. While still warm, place another
tray on top of the pork and weigh down with a few heavy tins to flatten it. Cool completely, and then
chill for four hours or overnight in the refrigerator to set its shape.
- Pour off any excess oil from the roasting tray and place over high heat. Deglaze the tray with a generous
splash of white wine, scraping the bottom and crushing the heads of garlic with a wooden spoon. Boil
the liquid until reduced by half, then add the chicken stock and bring back to the boil until reduced and
thickened. Strain the stock through a fine sieve, pressing down on the garlic pulp with the back of a
ladle. Adjust the seasoning with salt and pepper.
- Heat the oven to the highest setting, about 450-500°F (250°C).
Cut the pressed pork into individual portions or squares and pat the skin dry with kitchen paper. Place
the pork squares, fat side up, in a roasting tin and drizzle with oil and a generous pinch of sea salt. Roast
for 15-20 minutes until the skin is golden brown and crisp. Rest the pork for 5 minutes, and then serve
with the light gravy and accompaniments.