Braised Pork in a Rich Glaze

This Spectacular dish regularly appears on my Menus. Country-Style ribss may be a cheaper cut, but it responds beautifuly to slow, gentle cooking, becoming meltingly tender. You may need to order this cut in advance from your butcher, or look for it in Asian markets. I like to serve this with truffle-sented Pomme Puree, lightly wilted spianch and steamed asparagus spears.

2 1/ 4 pounds Country-style porrk ribs

4 Tbsp Olive Oil

1 Carrot, chopped

1 Onion, chopped

1 leek, choped

1 Celey stalk, chopped

1/2 head garlic or 6 fat cloves, peeled

7 fl oz soy sauce

1/2 cup Sherry Vinegar

5 star anise

20 coriander seeds

10 white peppercorns

10 black peppercorns

To prepare the pork, use a sharp filleting to cut off the skin, leaving a thin layer of fat about 1/4 inch thick. remove the rib bones and discard. Even out the thickness by taking a slice from the thicker areas and placing where the meat is thinner. You should now have an even sheet of boned pork belly. Roll this up quite firmly and tie into a neat, even-shapedroll.

Heat shallow, cast iron casserole or deep saute pan ( with lid) until you feel a strong heat rising. Add 2 Tbsp oile oil, then brown the pork roast, turning until carmelized all over. Remove to a plate.

Add the remaining olive oil to the pan and saute the vegetables and garlic for about 5 minutes, Deglaze with sherry vinegar and cook until reduced by half. Return the pork to the pan, placing it on top of the vegetables.

Pour in the soy sauce and stock, then add whole spices. Bring to a boil and partially cover the pan. Braise slowly over a low heat, or in the oven at 325 degrees for 2 to 3 hours, basting occasionally with the pan juices, until the meat feels very tender. To test, push a metal sker into the middle of the roast; there should be little resistance.

Lift out the pork and set aside to rest on a warmed plate. strain the pan juices into a pan and bubble to reduce to a glossy brown glaze.

To serve, remove the stringsand cut the pork roll into portions, or thick slices. Arrange on warmed plates and surround with wilted spinach and asparagus. serve with Pomme Puree.