"Pork belly 'osso buco' with saffron gnocchi"

"Pork belly 'osso buco' with saffron gnocchi"

Serve Size: 5/6 ppl

Cook the gnocchi according to the package instructions until they float to the top, then drain and set aside.



  • 2kg skinless pork belly, cut into 4 large square pieces
  • 1/3 cup (50g) cornflour
  • 1/2 cup (125ml) extra virgin olive oil
  • 1 large onion, finely chopped
  • 4 garlic cloves, crushed
  • 2 cups (500ml) white wine
  • Finely grated zest & juice of 2 oranges
  • 2 cinnamon quills
  • 2 x 400g cans crushed tomatoes
  • 2 cups (500ml) good-quality chicken stock
  • 1/4 bunch flat-leaf parsley, finely chopped
  • 1/4 bunch thyme, leaves picked, plus extra sprigs to serve
  • Finely grated zest of 1 lemon
  • 80g salted butter
  • Pinch of saffron threads
  • 400g store-bought gnocchi, blanched and refreshed


  • 1.Season the pork belly all over with salt and pepper. Toss in cornflour to coat, dusting off excess, then set aside. Preheat oven to 160°C.
  • 2.Place the oil in a large casserole over medium-high heat. Working in batches, sear pork belly on all sides for 5-6 minutes until lightly golden. Remove from the casserole and drain on paper towel.
  • 3.Add the onion and 3 garlic cloves to the casserole and cook, stirring constantly, for 2-3 minutes until onion begins to soften. Add the wine, scraping the bottom of the pan with a wooden spoon, and cook, stirring occasionally until reduced by half. Add the orange zest, juice and cinnamon. Cook, stirring occasionally, until reduced by half, then add the crushed tomatoes, stock, half of the parsley and thyme leaves. Bring to the boil, then add the pork belly, fat-side up. Bring back to the boil and braise in the oven for 1 hour-1 hour 30 minutes until the pork is very tender. Remove from the oven and skim off any fat that has risen to the surface. Keep warm until ready to serve.
  • 4.To make the gremolata, combine the remaining crushed garlic, remaining parsley and lemon zest in a bowl with 1/2 tsp salt flakes. Set aside.
  • 5.Melt butter in a large non-stick frypan over medium heat. Add saffron and gnocchi and cook, tossing the pan, for 2-3 minutes until the gnocchi is deep golden. Scatter the saffron butter gnocchi over the braised pork belly, and scatter with gremolata to serve.


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