Braised Pork Belly with Mushroom Gravy and Mashed Potatoes

Ingredients

• 1.5 lb pork belly
• 2 lb potatoes
• 8 oz mushrooms
• 2 cup beef broth
• 1 medium onion
• 4 tbsp butter
• ½ cup milk
• 2 tbsp flour

Instructions

1. 1

   Cut the 1.5 lb pork belly into 1-inch cubes and season with salt and pepper. Heat a large skillet over medium-high and sear the pork until browned on all sides, about 8 minutes total. Transfer to a plate.

2. 2

   In the same skillet, add the 1 sliced onion and 8 oz sliced mushrooms. Cook over medium until softened and golden, about 6 minutes. Sprinkle with the 2 tbsp flour and stir for 1 minute.

3. 3

   Pour in the 2 cups beef broth, scraping up any browned bits. Return the pork to the skillet. Bring to a simmer, then cover and cook over low until the pork is tender, about 30 minutes.

4. 4

   Meanwhile, peel and quarter the 2 lb potatoes. Place in a pot, cover with cold water, and add a pinch of salt. Bring to a boil and cook until fork-tender, about 15 minutes. Drain well.

5. 5

   Mash the potatoes with the 4 tbsp butter and 0.5 cup milk until smooth. Season with salt and pepper to taste.

6. 6

   Once the pork is tender, uncover and simmer the sauce until thickened to your liking, about 5 minutes. Taste and adjust seasoning.

7. 7

   Serve the pork and mushroom gravy over the mashed potatoes, topped with sliced green onions if desired.

Tools you’ll need

• large skillet
• pot for potatoes
• potato masher
• cutting board
• knife

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