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Maltese Pork Belly with Prunes
A rich and savory Maltese-style pork belly dish, slow-cooked to tender perfection and infused with the sweet and tangy notes of prunes and a hint of wine.
🧂 Ingrédients
- 1.5 kg Pork belly(skin on, scored)
- 200 g Prunes(pitted)
- 2 medium Onions(chopped)
- 4 cloves Garlic cloves(minced)
- 250 ml Red wine
- 500 ml Chicken or vegetable broth
- 2 leaves Bay leaves
- 3 sprigs Fresh thyme sprigs
- 2 tbsp Olive oil
- 1 tsp Salt
- 0.5 tsp Black pepper(freshly ground)
👨🍳 Instructions
- 1
Preheat oven to 160°C (320°F).
💡 Conseils de pro: Ensure oven is fully preheated before placing the pork. - 2
Pat the pork belly dry with paper towels and season generously with salt and pepper, rubbing into the scored skin.
💡 Conseils de pro: Drying the skin is crucial for achieving crispy crackling. - 3
Heat olive oil in a large, oven-safe pot or Dutch oven over medium-high heat. Sear the pork belly, skin-side down, until golden brown and crackling begins to form, about 5-7 minutes.
💡 Conseils de pro: Don't overcrowd the pan; sear in batches if necessary. - 4
Remove pork belly from the pot and set aside. Add chopped onions to the pot and sauté until softened, about 5 minutes.
- 5
Add minced garlic and cook for another minute until fragrant.
- 6
Deglaze the pot with red wine, scraping up any browned bits from the bottom. Let it simmer for 2-3 minutes to reduce slightly.
- 7
Return the pork belly to the pot, skin-side up. Add the prunes, bay leaves, thyme sprigs, and pour in the broth. The liquid should come about halfway up the sides of the pork.
💡 Conseils de pro: Ensure the skin remains above the liquid for crisping. - 8
Cover the pot tightly with a lid or aluminum foil and transfer to the preheated oven. Braise for 2.5 to 3 hours, or until the pork is very tender.
💡 Conseils de pro: Check liquid levels occasionally and add more broth if needed. - 9
Remove the lid for the last 30 minutes of cooking to allow the skin to crisp up further. If it's not crackling enough, you can increase the oven temperature to 200°C (400°F) for the final 15-20 minutes, watching carefully to prevent burning.
💡 Conseils de pro: Use the broiler setting cautiously if needed for extra crisping. - 10
Once cooked, remove the pork belly from the pot and let it rest for 10-15 minutes before carving. Skim any excess fat from the braising liquid. Serve the pork belly with the prune sauce.
💡 Conseils de pro
- ✓For extra crispy crackling, rub the skin with a little salt and oil before roasting.
- ✓If prunes are very dry, soak them in warm water for 15 minutes before using.
- ✓This dish pairs well with roasted potatoes or crusty bread to soak up the sauce.
✨ Idées de variations
Inspiration pour votre propre version de cette recette
- Add a splash of balsamic vinegar to the braising liquid for a deeper flavor.
- Include other dried fruits like apricots or figs along with the prunes.
- A pinch of cinnamon or nutmeg can add a warming spice note.