This month’s recipe of the month comes from our newest Venture, Empire Modern British Restaurant & Steak House. As the Christmas period is nearly upon us and big family meals play a large part in the festive season we have chosen our delicious Crispy belly pork with a raspberry & port reduction. Our head chef Sav has designed an easy to follow similar version of this tasty dish for you to make at home for the whole family: Serves 7
1 (3 1/2- to 4-lb.) pork belly
1 tablespoon salt
2 teaspoons freshly ground pepper
1 large sweet onion, chopped
2 celery, chopped
5 garlic cloves, crushed
6 fresh thyme sprigs
1 tablespoon extra virgin olive oil

1. Preheat oven to 190º. Make 1/4-inch-deep cuts in fattiest side of pork. Rub pork with salt and freshly ground pepper. Arrange onion, celery & garlic in a large roasting pan; drizzle with oil, stirring to coat. Place pork, fattiest side up, on top of the vegetables in pan.
. 2. Bake at 190º for 3 1/2 to 4 hours or until tender. Let stand 10 minutes. Remove pork from pan, reserving 1 Tbsp. drippings. Discard remaining drippings and vegetables.
. 3. Cook pork in a griddle pan over medium heat 3 to 5 minutes on each side or until browned and crisp.
. 4. Puree the raspberry’s and add to a pan with a little sugar. Add the port then simmer stirring constantly. Once the desired consistency paint the plate with the reduction then slice the pork and place on top.
. 5. We serve this dish with a rich buttered cabbage.

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