Braised Pork Belly with Creamy Carrot and Pea Purée

Step 1

Pat the 1.5 lb pork belly dry and season all over with 1 tsp salt. Heat 2 tbsp olive oil in a large skillet over medium-high; sear the pork until deeply browned on both sides, about 6 minutes total.

Step 2

Pour in 1 cup chicken broth, scraping up any browned bits. Reduce heat to low, cover, and braise until the pork is tender, about 30 minutes.

Step 3

While the pork braises, peel and chop the 4 carrots into 1-inch pieces. Boil or steam them in a pot of salted water until very soft, about 15 minutes.

Step 4

Add the 1 cup frozen peas to the carrots for the last 2 minutes of cooking, then drain. Transfer to a blender with 1/2 cup heavy cream and blend until completely smooth; season with salt to taste.

Step 5

Remove the pork from the skillet and let it rest for 5 minutes. Slice into thick pieces.

Step 6

Spoon the warm purée onto plates, top with the sliced pork, and scatter the 2 tbsp capers over everything before serving.

Step 7

Serve hot, with extra broth spooned over if you like.