This was lunch on Christmas day. So festive-looking, so tasty and so homey because I decided to serve it in the cast iron pan in which it was cooked.
Slices of pork belly seasoned with salt, pepper and garlic, then braised in a mixture of Worcestershire sauce, broth and crushed pineapples. When the pork was almost done, onion slices were added and cooked just until slightly softened. Then, the onion slices were topped with peaches and everything was cooked a few minutes longer. Finely snipped scallions were sprinkled over everything and the dish was ready to serve.
- 500 g. of pork belly slices
- 1 tsp. of minced garlic
- salt and pepper, to taste
- 4 tbsps. of Worcestershire sauce
- ⅓ c. of broth
- 1 c. of crushed pineapples with the juice
- 2 onions, thinly sliced into rings
- about 10 slices of canned peaches
- 3 tbsps. of peach syrup
- finely snipped scallions, to garnish
- Heat a non-stick pan. Pan grill the pork slices over high heat to brown and sear. You don’t need to add oil as the pork will render its own fat. To make sure the pork slices brown well, brown them in batches so that the pan stays really hot. Remove the pork slices as they brown, go on with the next batch, and so on. After all the pork has browned, pour off the fat.
- Reheat the pan. Pour in the Worcestershire sauce, broth and crushed pineapples with the juice. Season with salt and pepper.
- Return the pork to the pan, arranging them so that at least a portion of each slice touches the braising liquid. Cook over low heat, covered, until the pork is tender and most of the liquid has evaporated.
- If serving the dish in the pan, arrange the pork slices in a ring, slightly overlapping.
- Drop the onion slices at the center, cover the pan and cook over low heat for about five minutes or just until the onion slices soften a bit.
- Arrange the peach slices on top of the onions, drizzle the peach syrup over the pork, cover the pan, cook over low heat just until the peaches are heated through.
- Sprinkle with snipped scallions and serve.