BRAISED PORK WITH PRUNES
This is my version of a famous French classic with the addition of crisp potatoes on top, rather like a hotpot.
Categories Autumn One-pot recipes Pork recipes Casseroles and Stews
Yield Serves 4
Number Of Ingredients 13
Steps:
- First of all, fry the pieces of pork in the oil in the frying pan so they brown nicely (you may need to do this in 2 batches) then arrange the pieces in the bottom of the ovenproof dish. Season with salt and freshly milled black pepper and sprinkle over the crushed juniper berries and chopped thyme. Now fry the onions and garlic a little bit (3-4 minutes) in the same pan, and scatter them round the pork with the pieces of prune tucked here and there. Next, arrange the apple slices all over and give them a very slight dusting of caster sugar. Finally, arrange the potato slices on top, making them overlap one another. Season with some more pepper and salt, dot with a few flecks of butter and pour in the cider. Cover the dish with foil and bake for 1½ hours. When the cooking time's up, remove the foil and cook for a further 50 minutes or so - or until the potatoes have turned a lovely golden brown.
BELLY PORK STRIPS IN BARBECUE SAUCE
These are a bit like spare ribs but without the bones - lovely and meaty and juicy. I like to serve them with brown rice
Categories Barbecue meat and fish Bonfire Night Pork recipes Easy Entertaining
Yield Serves 4
Number Of Ingredients 10
Steps:
- First of all, make sure the strips of belly pork are absolutely dry by patting them with kitchen paper. Then rub each one all over with olive oil and season with freshly milled pepper (but no salt because of the sauce). Now pop them into the roasting tin, tucking the chopped onion in among them and sprinkling them with a few more drops of oil. Place the tin on the highest shelf in the oven and let them cook for 30 minutes. Meanwhile, make up the barbecue sauce simply by whisking all the sauce ingredients together until blended thoroughly. When the pork has been cooking for 30 minutes, pour off any excess oil from the roasting tin, then pour the barbecue sauce over the pork and cook for a further 25 minutes, basting frequently.
PORK BELLY SLICES
Nothing tastes better than tender pork belly with sticky barbecue sauce. Grill it for a perfect finish, then pile into buns and serve with coleslaw and fries
Provided by Elena Silcock
Categories Dinner, Main course
Time 1h45m
Number Of Ingredients 8
Steps:
- Heat the oven to 160C/fan 140C/gas mark 4. Dry the belly slices with kitchen paper, then season with salt and pepper. Mix together the ingredients for the sauce and toss the slices in the sauce in a roasting tin. Cover tightly with foil and roast for 1hr 30 mins, until completely tender.
- Remove the foil and turn the grill to its highest setting. Grill the meat for 3-4 mins, turning it halfway and brushing over the sauce from the tin, until the sauce is thick and sticky and the slices are charred. Alternatively, put the braised slices on the barbecue and baste in the sauce from the roasting pan as they sizzle away. Serve in buns with coleslaw.
Nutrition Facts : Calories 304 calories, Fat 19 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 10 grams sugar, Fiber 0.2 grams fiber, Protein 22 grams protein, Sodium 1.3 milligram of sodium
BRAISED PORK BELLY WITH BORLOTTI BEANS
Combine pork belly, borlotti beans and veg to make this delicious one-pot casserole. Serving up three of your 5-a-day, it's wholesome as well as flavourful
Provided by Good Food team
Categories Dinner, Main course, Supper
Time 2h
Number Of Ingredients 15
Steps:
- Heat the oven to 160C/140C fan/gas 3. Toss the pork in the flour with some seasoning. Heat the oil in an ovenproof casserole dish and fry the pork for 10 mins until golden, then transfer to a plate. Tip all the veg into the pan with the rosemary, bay leaves and garlic, and cook on a low heat for 10 mins until softened. Stir in the tomato purée and cook for a minute, then add the wine. Pour over the stock, then bring to a simmer and stir in the fried pork.
- Cover, then cook in the oven for 1 hr. Remove from the oven, stir through the beans, cover again and return to the oven for 30 mins, or until the pork is very tender. Leave to cool a little, then scatter over the parsley, lemon zest and reserved celery leaves.
Nutrition Facts : Calories 662 calories, Fat 34 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 9 grams sugar, Fiber 13 grams fiber, Protein 45 grams protein, Sodium 1.1 milligram of sodium
STICKY SLOW-ROAST BELLY OF PORK
Pork belly is a relatively cheap cut of meat, making this an affordable roast to feed a crowd
Provided by James Martin
Categories Dinner, Lunch, Main course
Time 3h40m
Number Of Ingredients 7
Steps:
- Heat oven to 180C/fan 160C/gas 4. Lay the pork, skin-side up, on a rack in a roasting tin. Trickle with a little oil, then lightly press on the crushed peppercorns and a sprinkling of coarse sea salt. Place in the oven, then cook for 1 hr. Remove from the oven and baste with the juices. Continue to cook for a further 1½ hrs, basting every 20 mins.
- Put the sliced onions in the roasting tin under the pork. Mix the honey together with the cumin and chilli, brush it over the pork, then increase the oven to 200C/fan 180C/ gas 6. Cook for a further 30-40 mins, basting occasionally, until caramelised with a rich, golden glaze over the pork. Once cooked and tender (this can be easily tested by piercing the flesh with a knife), remove pork from the oven, then leave to rest for 10-15 mins.
- While the pork is resting, heat the tin on the stove with the onions, adding 2 tbsp water. This will lift any residue from the pan, creating a moist cooking liquor. Season the onions with salt and pepper, then divide between 6 plates. Carve pork into 6 portions, then serve on top of the onions. Pour any remaining liquor over and serve with the Pumpkin mash (below).
Nutrition Facts : Calories 620 calories, Fat 45 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 9 grams sugar, Fiber 1 grams fiber, Protein 43 grams protein, Sodium 0.4 milligram of sodium
SLOW-ROAST BELLY OF PORK
Season and roast your pork belly to perfection and let the flavours speak for themselves
Provided by Tom Kerridge
Categories Dinner, Main course
Time 2h10m
Yield Serves 6
Number Of Ingredients 4
Steps:
- If you have the pork bones, roast them until browned, then transfer to a pan and cover with 1 litre chicken stock. Gently simmer for 1 hr, skimming off any scum that comes to the surface (you will need about 500ml for the gravy). If you don't have pork bones, don't worry about this stage.
- Heat oven to 180C/160C fan/gas 4. Put the pork on a wire rack in a roasting tray, skin side up, and cook for 1½ hrs. increase oven to 220C/200C fan/gas 7 and cook for a further 15-20 mins to crisp the skin. Remove the pork from the tin and allow to rest for 45 mins.
- To make the gravy, remove all the fat from the bottom of the roasting tin. Add the butter and heat to melt. Tip in the flour and cook for 1-2 mins, scraping the bottom of the pan. Gradually stir in 500ml stock and cook for 5 mins until thick.
Nutrition Facts : Calories 576 calories, Fat 42 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 3 grams carbohydrates, Protein 48 grams protein, Sodium 0.65 milligram of sodium
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