Belly Pork Nigella Lawson Food

SWEET AND STICKY RIBS

Sweet and Sticky Ribs image

Provided by Nigella Lawson : Food Network

Time 13h35m

Yield 15 to 20 ribs

Number Of Ingredients 6

Ingredients

4 fluid ounces (125 ml) Thai or Chinese sweet chili sauce
2 fluid ounces (60 ml) cranberry sauce (from a jar)
2 fluid ounces (60 ml) dark sweet soy sauce
1 clementine, juice and sliced rind
1 lime, juice and sliced rind
15 to 20 pork spare ribs

Steps:

Place all the ingredients into a large freezer bag and mix well. Seal the bag and place it on a dish so that it can lie flat. Transfer the bag to the fridge and leave overnight to marinate.
Preheat the oven to 350 degrees F (180 degrees C).
Remove the ribs from the fridge and transfer them from the freezer bag to a roasting tin and cover loosely with aluminum foil. Transfer the roasting tin to the oven. Cook the ribs in the oven for 1 hour, turning them over after 30 minutes.
Raise the oven temperature to 400 degrees F (200 degrees C) and remove the foil from the roasting tin. Cook for a further 15 to 30 minutes, or until the ribs are sticky and cooked through.
To serve, place the ribs onto a large serving plate.

NIGELLA LAWSON SLOW ROASTED AROMATIC SHOULDER OF PORK

Nigella Lawson Slow Roasted Aromatic Shoulder of Pork image

A Nigella Lawson recipe printed in the December 2001 issue of Good Food magazine. I'll be making this for Easter Sunday lunch. It takes 24 hours to cook, but that's almost entirely passive cooking time, so this is really a simple recipe!

Provided by Ppaperdoll

Categories Pork

Time 23h45m

Yield 12 serving(s)

Number Of Ingredients 6

Ingredients

9 1/2 kg pork shoulder, skin scored
6 garlic cloves
1 cm length fresh ginger
2 fresh red chili peppers (or 1 teaspoon dried red chili pepper flakes)
3 tablespoons olive oil
4 tablespoons rice vinegar

Steps:

The day before you plan to serve the pork, preheat your oven (make sure it's clean) to the highest heat possible.
Sit pork skinside up on rack in a roasting tin.
Chop garlic and ginger, and then pound to a paste in a pestle and mortar, add chilli or chilli flake and 1 tbsp of oil and 2 tbsp vinegar until spreadable.
Rub this paste all over scored skin, pushing it into the cut lines of the rind. Place pork in oven and cook 30 minutes.
In bowl that paste was in, pour the rest of the oil and vinegar. When pork has been in oven half an hour remove it from the oven, switch heat down to 120 degrees Celsius
Turn pork over (best to use oven gloves for this, though they will get dirty). Pour oil and vinegar over the underside (now the top of the pork)and put back in the low-heated oven for 23 hours.
About half an hour before you're ready to eat, turn oven back to the highest it will go, remove pork and turn it back crackling side up. Put it back in the oven for 30 minutes to get it hot and crisp. It may need another 10 minutes to get it really crisp.
Remove pork from oven, slice off the crackling and break it into pieces. Carve meat into slices and serve with crackling.

Nutrition Facts : Calories 1903.4, Fat 145.8, SaturatedFat 49.9, Cholesterol 562.1, Sodium 515.6, Carbohydrate 1.2, Fiber 0.1, Sugar 0.4, Protein 136.2

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Belly Pork Nigella Lawson Food

SWEET AND STICKY RIBS

NIGELLA LAWSON SLOW ROASTED AROMATIC SHOULDER OF PORK

A Nigella Lawson recipe printed in the December 2001 issue of Good Food magazine. I'll be making this for Easter Sunday lunch. It takes 24 hours to cook, but that's almost entirely passive cooking time, so this is really a simple recipe!

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