Braised Pork Belly with Creamy Carrot and Pea Purée
Tender braised pork belly served over a silky carrot and pea purée, finished with briny capers for a bright contrast. A comforting yet elegant weeknight dinner.
- Total time
- 45 min
- Servings
- 4
- Calories
- 650
- Protein
- 25g
Ingredients
- 1.5 lb pork belly
- 4 medium carrots
- 1 cup frozen peas
- ½ cup heavy cream
- 1 cup chicken broth
- 2 tbsp capers
- 2 tbsp olive oil
- 1 tsp salt
Instructions
- 1
Pat the 1.5 lb pork belly dry and season all over with 1 tsp salt. Heat 2 tbsp olive oil in a large skillet over medium-high; sear the pork until deeply browned on both sides, about 6 minutes total.
- 2
Pour in 1 cup chicken broth, scraping up any browned bits. Reduce heat to low, cover, and braise until the pork is tender, about 30 minutes.
- 3
While the pork braises, peel and chop the 4 carrots into 1-inch pieces. Boil or steam them in a pot of salted water until very soft, about 15 minutes.
- 4
Add the 1 cup frozen peas to the carrots for the last 2 minutes of cooking, then drain. Transfer to a blender with 1/2 cup heavy cream and blend until completely smooth; season with salt to taste.
- 5
Remove the pork from the skillet and let it rest for 5 minutes. Slice into thick pieces.
- 6
Spoon the warm purée onto plates, top with the sliced pork, and scatter the 2 tbsp capers over everything before serving.
- 7
Serve hot, with extra broth spooned over if you like.
Tools you’ll need
- Large skillet with lid
- Pot for boiling
- Blender
- Cutting board
- Knife
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