Pot-au-feu with Pork Belly

Hearty French peasant dish.

Ingredients


Pork Belly
Bay leaves
Water

Carrots
Garlic
Bouquet Garni (Sage, Thyme, Rosemary, Bay)

Potatoes (Maris Piper)
Leeks
Shallots
Celery

Mustard

Method


Season the belly with sea salt and pepper. Place some bay leaves in on the meat side (not the fat side). Roll it up and tie it with string. Fry in a hot pan until it has developed a nice colour.

Place it in a casserole and cover with water. Bring to the boil and simmer lightly for about 45 minutes to an hour. Skim off the fatty impurities.

Add the carrots (long, thick slices, not chopped), garlic (whole cloves) and the bouquet garni. Continue to cook for 30 minutes.

Add the chopped leeks, shallots, celery and more seasoning. Continue cooking for another 45 minutes to an hour. Taste the stock and add more seasoning if necessary.

Slice the pork belly, add the vegetables and stock. Serve with dijon mustard, or, my preference, hot English mustard. Delicious!