Braised Pork Belly with Mushroom Gravy and Mashed Potatoes

Step 1

Cut the 1.5 lb pork belly into 1-inch cubes and season with salt and pepper. Heat a large skillet over medium-high and sear the pork until browned on all sides, about 8 minutes total. Transfer to a plate.

Step 2

In the same skillet, add the 1 sliced onion and 8 oz sliced mushrooms. Cook over medium until softened and golden, about 6 minutes. Sprinkle with the 2 tbsp flour and stir for 1 minute.

Step 3

Pour in the 2 cups beef broth, scraping up any browned bits. Return the pork to the skillet. Bring to a simmer, then cover and cook over low until the pork is tender, about 30 minutes.

Step 4

Meanwhile, peel and quarter the 2 lb potatoes. Place in a pot, cover with cold water, and add a pinch of salt. Bring to a boil and cook until fork-tender, about 15 minutes. Drain well.

Step 5

Mash the potatoes with the 4 tbsp butter and 0.5 cup milk until smooth. Season with salt and pepper to taste.

Step 6

Once the pork is tender, uncover and simmer the sauce until thickened to your liking, about 5 minutes. Taste and adjust seasoning.

Step 7

Serve the pork and mushroom gravy over the mashed potatoes, topped with sliced green onions if desired.