This is a twist on a classic minestrone using pork belly, its a Jason Atherton recipe and really stunning topped with a poached egg.<\/p>\n
Serves<\/strong><\/p>\n 4<\/p>\n Cooking time<\/strong><\/p>\n 5 hours<\/p>\n Ingredients<\/strong><\/p>\n 800g skinless belly pork First cut the pork into 33 or 4 large pieces, removing any excess fat (it needs to be skinless). \u00a0Pan fry the pieces on a high heat until the meat is browned on all sides before setting aside on a large plate.<\/p>\n Lower the heat and add the onion, bay leaf, thyme and rosemary cooking this until the onion is soft, this will take about 5 mins. \u00a0Add the chicken stock and reduce to a simmer before putting the pork back in, making sure the meat is covered with liquid. \u00a0Cook this over a low heat for 90 mins before switching the heat off and allowing it to cool with the meat still in the sauce.<\/p>\n When cool remove the meat with a slotted spoon and place in a large frying pan, put a dinner plate on top and weigh this down (I used cans of beans) for about 3 hours.<\/p>\n In the meantime prepare the cooking liquid by passing through a fine sieve. \u00a0Add lots of ice so that the fat comes together and remove as much of the fat as possible. \u00a0Sieve again into a clean pan and then place in the fridge while the meat is being flattened.<\/p>\n When ready to cook remove the cooking liquor from the fridge and give it a final skim to remove any fat on the surface. \u00a0Bring to the boil and then add the courgette, celery, vinegar and carrot. \u00a0Cook for a couple of mins then add the spaghetti pieces. \u00a0 \u00a0Cut the pork into bite sized chunks and pan fry over a high heat until browned all over.<\/p>\n Add the meat to the pan and warm through while you poach the eggs. \u00a0When ready to serve spoon into a soup bowl and top with the egg<\/p>\n","protected":false},"excerpt":{"rendered":" This is a twist on a classic minestrone using pork belly, its a Jason Atherton recipe and really stunning topped with a poached egg.<\/p>\n","protected":false},"author":2,"featured_media":1208,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[6,23,28,35],"tags":[48],"class_list":["post-1207","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-british-recipes","category-main-course-recipes","category-pork-recipes","category-starter-recipes","tag-favourites"],"acf":[],"_links":{"self":[{"href":"https:\/\/sites.askyr.com\/loadsofrecipes\/wp-json\/wp\/v2\/posts\/1207","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/sites.askyr.com\/loadsofrecipes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/sites.askyr.com\/loadsofrecipes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/sites.askyr.com\/loadsofrecipes\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/sites.askyr.com\/loadsofrecipes\/wp-json\/wp\/v2\/comments?post=1207"}],"version-history":[{"count":0,"href":"https:\/\/sites.askyr.com\/loadsofrecipes\/wp-json\/wp\/v2\/posts\/1207\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/sites.askyr.com\/loadsofrecipes\/wp-json\/wp\/v2\/media\/1208"}],"wp:attachment":[{"href":"https:\/\/sites.askyr.com\/loadsofrecipes\/wp-json\/wp\/v2\/media?parent=1207"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sites.askyr.com\/loadsofrecipes\/wp-json\/wp\/v2\/categories?post=1207"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sites.askyr.com\/loadsofrecipes\/wp-json\/wp\/v2\/tags?post=1207"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n1 onion, peeled and diced
\n1 courgette, finely diced
\n1 stick of celery finelty diced
\n2 carrots, finely diced
\n1 sprig of rosemary and thyme
\n1 bay leaf
\n75g dried spaghetti, broken into short lengths
\n1.5 litres of chicken stock
\n1 tsp white wine vinegar
\n4 eggs
\nSalt and pepper to season<\/p>\n