Pork belly casserole

This casserole, or perhaps better described as a gratin, is a way of cooking belly port with a Mediterranean flavour.  This is provided by the garlic, aubergine and tomatoes.  It is suitable for summer or winter.

Preparation Time: 15 Mins

Cooking Time: 2 Hrs

Total Time: 2¼ Hrs

Ingredients

For 4 servings…

4 slices            Belly pork  

12 slices          Aubergine  - 3 cms thick, peeled

1                    Tomatoes  - sliced    

1                    Pepper  - green - sliced          

30 cl               Stock  - pork          

1 clove            Garlic  - crushed      

1 tsp               Soy sauce  

                      Pepper  - black        

1 tsp               Breadcrumbs  - dry   

Method

Pour a kettle of boiling water over the pork slices to set the fat.  Leave for 1 minute.  Rinse in cold water, wipe and lay in a gratin dish.

Cover each slice of pork with 3 slices of aubergine, then with the tomato slices.  Strew the green pepper ribbons between the pieces of pork.  Mix the stock with the garlic and soy sauce and pour over the other ingredients.  Sprinkle with pepper, cover with foil and cook in an oven at 150°C for 2 hours or until everything is tender.

Take out of the oven and turn up the heat to 200°C.  Remove the foil, scatter with the breadcrumbs and return to the oven for 5 minutes.

Wine recommendations

A southern red wine.

Conventional

     Côtes du Rhône

Interesting

     Côtes de Gascogne rouge

     Côtes du Luberon

     Lirac