Pansette de Gerzat

Ingredients

• 1.5 kg (3.3 lbs) pork belly, skin removed 1.5 kg (3.3 lbs) pork belly, skin removed
• 2 onions, finely chopped 2 onions, finely chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 carrots, diced 2 carrots, diced
• 2 celery stalks, diced 2 celery stalks, diced
• 2 bay leaves 2 bay leaves
• 1 sprig of thyme 1 sprig of thyme
• 1 sprig of rosemary 1 sprig of rosemary
• 250 ml (1 cup) red wine 250 ml (1 cup) red wine
• 500 ml (2 cups) chicken broth 500 ml (2 cups) chicken broth
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 35g, 12g
• Carbohydrates (total, sugars): 4g, 2g
• Protein: 28g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 160°C (320°F).
2. 2.
   In a large oven-safe pot, heat some oil over medium heat. Add the onions, garlic, carrots, and celery. Sauté until the vegetables are softened.
3. 3.
   Push the vegetables to the side and add the pork belly to the pot. Sear on all sides until browned.
4. 4.
   Pour in the red wine and let it simmer for a few minutes to reduce slightly.
5. 5.
   Add the bay leaves, thyme, rosemary, chicken broth, salt, and pepper. Cover the pot and transfer it to the preheated oven.
6. 6.
   Cook for approximately 2.5 to 3 hours, or until the pork belly is tender and easily pulls apart.
7. 7.
   Remove the pot from the oven and let it rest for a few minutes before serving.
8. 8.
   Slice the pork belly into thick pieces and serve with the vegetables and cooking juices.

Treat your ingredients with care...

• Pork belly — Make sure to remove the skin before cooking to achieve a tender and melt-in-your-mouth texture.

Tips & Tricks

• For an extra layer of flavor, marinate the pork belly overnight in the red wine and herb mixture before cooking.
• If you prefer a thicker sauce, you can strain the cooking juices and reduce them on the stovetop until desired consistency is reached.
• Serve the Pansette de Gerzat with a side of creamy mashed potatoes or crusty bread to soak up the delicious juices.

Serving advice

Serve the Pansette de Gerzat hot, with a generous portion of the tender pork belly, vegetables, and flavorful cooking juices. Garnish with fresh herbs for an added touch of freshness.

Presentation advice

Arrange the sliced pork belly on a serving platter, surrounded by the sautéed vegetables. Drizzle the cooking juices over the top for an appetizing presentation. Sprinkle some chopped fresh herbs, such as parsley or chives, for a pop of color.