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
PORK BELLY ROAST
An absolute classic - the best pork belly recipes let this wonderful cut of meat speak for itself.
Provided by Jamie Oliver
Categories Mains Pork Dinner Party Sunday lunch British Pork belly
Time 3h10m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat the oven to its highest temperature.
- Using a Stanley knife, score the skin down to the meat (try not to cut the meat), making the cuts very close together.
- Bash the fennel seeds and a good pinch of sea salt in a pestle and mortar to a powder.
- Tip the oil over the top of the scored skin, then sprinkle over the fennel mixture, and rub all over so that everything gets into the scores and down into the meat.
- Roughly chop the carrots and celery, then throw these into a roasting tray. Break the garlic bulb up into unpeeled cloves, peel and chop the onions into large wedges, then toss into the tray with the thyme sprigs.
- Put the seasoned pork belly on top of the vegetables in the tray, then roast for 10 to 15 minutes, or until the skin starts to bubble and turn golden brown.
- Reduce the oven temperature to 170°C/325°F/gas 3, and roast for 1 hour 30 minutes. When the time's up, carefully open the oven door and pour in three-quarters of the wine. Cook for 1 further hour.
- Remove the meat carefully from the oven and test to see if it pulls apart easily. If not, cook for a little longer. Allow the meat to rest while you make the gravy.
- Put the tray of roasted vegetables directly onto your hob over a medium heat add, add the flour, then stir together until thick. Cook for 1 minute then add in the remaining wine - if you sauce is too thick add a splash more wine or water.
- Using a potato masher, mash up the vegetables until you have a delicious thick-looking sauce. Cook for 2 to 3 minutes on a low heat, season to taste, then strain through a sieve into a jug.
- Remove the crackling from the top of the belly and break up into pieces, pull the pork belly apart, and serve with the jug of gravy on the side, and a selection of seasonal vegetables.
Nutrition Facts : Calories 647 calories, Fat 41.7 g fat, SaturatedFat 10.8 g saturated fat, Protein 29 g protein, Carbohydrate 22 g carbohydrate, Sugar 9.9 g sugar, Sodium 1.1 g salt, Fiber 2.3 g fibre
PERFECT PORK BELLY
This is a beautiful basic recipe that gives you melt-in-your mouth juicy pork belly with incredible crackling - and it works every time. Carve it up for a mighty roast, or continue slow-cooking until it's soft enough to pull with two forks. Massive smiles guaranteed.
Provided by Jamie Oliver
Categories Pork Recipes Pork Sunday lunch Pork belly
Time 3h
Yield 8 to 10, with leftovers
Number Of Ingredients 16
Steps:
- Leave the pork uncovered in the fridge overnight to dry out the skin.
- Preheat the oven to full whack (240°C/475°F/gas 9).
- Carefully score the pork skin with a sharp knife or scalpel.
- Place the bay leaves in a pestle and mortar with the sea salt and give it a good bashing. Add the coriander seeds, fennel seeds and peppercorns, then bash again until fine.
- Rub 2 tablespoons of the flavoured salt all over the pork, massaging it into all the nooks and crannies, saving the rest for another day. Brush away any excess.
- Clank up the onions into wedges and arrange them skin-side up in rows. Lay the pork directly over the onions, then roast for 40 to 50 minutes, or until the crackling is golden and super crunchy.
- Meanwhile, prepare the veg. Scrub the carrots and potatoes, trim the celery and fennel, then clank up into 2½cm chunks and place on a large baking tray. Pick over the rosemary leaves, then break up the garlic bulb and scatter over the cloves, leaving the skin on. Season with salt and pepper, then give it a good mix.
- Remove the pork from the oven and reduce the temperature to 150°C/300°F/gas 2.
- Using tongs, carefully lift the pork off the onions and place it directly on the top bars of the oven. Position the tray of veg exactly underneath to catch the tasty juices. Cook the pork for a further 2 to 4 hours - after 2 hours, the meat will be soft and easy to carve, after 4 hours, the meat will be soft enough to 'pull'. Toss the veg occasionally, turning to coat in the pork juices until caramelised and cooked to your liking, then remove. (Pop an empty tray under the pork to prevent the juices from making a mess in your oven.)
- To make the gravy, carefully drain the fat from the onions and reserve for another day. Place the tray on the hob over a medium heat, then pour in the cider and let it bubble away for a few minutes, scraping up all the sticky goodness from the base of the tray.
- Gradually stir in the flour, then pour in 1.5 litres of boiling water and stir on the heat for 15 minutes, or until thickened and reduced.
- When it's time to dish up, arrange the veg on a serving platter with the pork and strain the gravy into a jug. Carve or pull the pork and plate it up with a little bit of everything. Delicious served with a simple watercress and apple salad, and a dollop of English mustard.
Nutrition Facts : Calories 508 calories, Fat 27.8 g fat, SaturatedFat 9.3 g saturated fat, Protein 36.1 g protein, Carbohydrate 28.3 g carbohydrate, Sugar 6.4 g sugar, Sodium 2.2 g salt, Fiber 6.5 g fibre
ROASTED PORK BELLY
Roasted pork belly with spices.
Provided by Lora
Categories Meat and Poultry Recipes Pork
Time 3h55m
Yield 16
Number Of Ingredients 11
Steps:
- Combine paprika, oregano, cumin, salt, pepper, garlic powder, onion powder, turmeric, and cayenne pepper in a bowl; rub onto the non-fat side of pork belly. Cover with plastic wrap and refrigerate, at least 2 hours and up to overnight.
- Preheat oven to 450 degrees F (230 degrees C). Line a rimmed baking sheet with parchment paper.
- Remove plastic wrap from pork belly and place pork belly, fat-side up, on the prepared baking sheet. Make shallow cuts into the fat of the pork belly in a checkered pattern. Rub lemon juice into the fat.
- Roast in the preheated oven until fat begins to brown, 30 to 40 minutes. Reduce oven heat to 350 degrees F (175 degrees C) and continue cooking until fat is crispy, about 1 hour more. Remove from oven and let rest 10 to 15 minutes before slicing.
Nutrition Facts : Calories 207.3 calories, Carbohydrate 1.6 g, Cholesterol 41.1 mg, Fat 15.7 g, Fiber 0.3 g, Protein 14 g, SaturatedFat 5.2 g, Sodium 1082.2 mg, Sugar 0.2 g
CRISPY PORK BELLY
The secret to delicious pork belly? Poking holes all over the skin, then seasoning with a baking powder mixture. Two easy steps that deliver super crispy skin and extra tender meat.
Provided by Food Network Kitchen
Time 4h
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- For the pork belly: Line a baking sheet with foil and fit with a wire rack.
- Mix together the olive oil, thyme, mustard powder, coriander, red pepper flakes, garlic, 2 teaspoons salt and a generous amount of pepper in a small bowl until combined. Mix the baking powder with 2 teaspoons salt in a separate small bowl.
- Pat the skin of the pork belly completely dry. Use a sharp skewer, fork or paring knife to poke lots of holes all over the skin, making sure not to hit the meat. This will help the skin crisp up. Flip the pork over and rub the spice mixture all over the meat (not the skin). Transfer to the prepared baking sheet skin-side up. Sprinkle half of the baking powder mixture over the skin. Refrigerate, uncovered, for at least 1 hour and up to 6 hours.
- Preheat the oven to 325 degrees F.
- Wipe off the baking powder mixture from the pork with a paper towel. Pat the skin completely dry and sprinkle with the remaining baking powder mixture.
- Bake until the pork is cooked through and tender, about 2 hours. Raise the temperature to 500 degrees F and continue cooking until the skin is golden brown, bubbling and crispy, about 20 minutes more. Let rest for 10 minutes.
- For the sauce: Meanwhile, whisk together the cilantro, olive oil, honey, scallions, garlic, lemon juice, 1/2 teaspoon salt and a few grinds of pepper in a medium bowl.
- Slice the pork belly into 1/2-inch-thick slices and transfer to a serving platter. Spoon the sauce down the middle before serving.
CRISPY ROAST PORK BELLY WITH EGG FRIED RICE
Ken Hom's classic crispy pork takes time to prepare but demands no great skill. Egg fried rice is a great way to use up leftover rice.
Provided by Ken Hom
Categories Main course
Yield Serves 4-6
Number Of Ingredients 13
Steps:
- For the pork, pierce the rind side of pork with a sharp fork or knife until the skin is covered with fine holes. Insert a meat hook into the meat to secure it.
- Bring a large pan of water to a boil and, using a large ladle, pour the hot water over the rind side of the pork several times. This is best done suspending the pork above the sink. Set the pork belly aside.
- Heat a wok until it is hot, then add the salt, both peppers, five spice powder and sugar and stir-fry the mixture for three minutes. Allow the mixture to cool slightly.
- When the mixture is cool enough to handle, rub it into the flesh side of the pork. Hang the meat to dry for eight hours or overnight in a cool place or in front of a fan. Alternatively, place the meat on a wire rack set above a roasting tin.
- Preheat the oven to 200C/400F/Gas 6. Place the pork on a wire rack, rind side up, over a deep roasting pan filled about one third with water and roast for 20 minutes.
- Reduce the heat to 180C/350F/Gas 4 and continue to roast for two hours. Turn the oven back up to 230C/450F/Gas 8 and cook for 15 minutes. Remove the meat from the oven and allow the pork to cool.
- For the fried rice, mix the eggs, sesame oil and a pinch of the salt in a small bowl and set aside.
- Heat a wok or large frying pan over high heat until it is hot. Add the groundnut or vegetable oil and when it is very hot and slightly smoking add the cooked rice and stir-fry for three minutes or until it is thoroughly warmed through.
- Drizzle the egg mixture over the rice and continue to stir-fry for 2-3 minutes or until eggs have set and the mixture is dried. Add the remaining salt and pepper, continue to stir-fry for two minutes then toss in the spring onions. Stir several times and turn onto a serving dish. Carve the pork into bite-size pieces, arrange on a platter and serve immediately with the rice alongside.
CRISPY SLOW-ROASTED PORK BELLY
Steps:
- Gather the ingredients.
- Heat the oven to 350 F/180 C. Place a rack (such as a cooling rack ) on a rimmed baking sheet. With a sharp knife, make several parallel cuts across the skin of the pork belly, 1/4 to 1/2-inch apart. Cut through the skin and fat but not into the meat.
- Sprinkle the pork all over with kosher salt and freshly ground black pepper. Drizzle with olive oil and rub it all into the pork.
- Place the pork on the rack, skin-side up.
- Roast for 2 to 2 1/2 hours or until the meat is very tender and falling apart. Increase the heat to 425 F and roast for 20 to 25 minutes longer to crisp the skin even more.
- Remove the pork from the oven and let rest for 10 minutes before slicing. Slice thinly, using the cuts in the skin as guides.
Nutrition Facts : Calories 361 kcal, Carbohydrate 0 g, Cholesterol 95 mg, Fiber 0 g, Protein 26 g, SaturatedFat 9 g, Sodium 225 mg, Sugar 0 g, Fat 28 g, ServingSize 6 servings, UnsaturatedFat 0 g
PORK BELLY ROAST
"The lovely thick layer of fat on this particular cut keeps the meat really moist as it roasts, and also gives you an incredible even layer of delicious crackling. Belly is a very underrated cut in the UK, but it is becoming a favourite on gastropub menus, and rightly so. If you're worried about scoring the crackling yourself, ask your butcher to do it for you, that's what he's there for." This is a Jamie Oliver recipe.
Provided by lady_heather
Categories Pork
Time 2h10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat your oven to full whack, it needs to be at least 220°C/425°F/gas mark 7.
- Place your pork on a clean work surface, skin-side upwards. Get yourself a small sharp knife and make scores about a centimeter apart through the skin into the fat, but not so deep that you cut into the meat.
- Rub salt right into all the scores you've just made, pulling the skin apart a little if you have to. Brush any excess salt off the surface of the skin and turn it over. Season the underside of the meat with a little more salt and a little black pepper. Place your pork, skin side-up, in a roasting tray big enough to hold the pork and the vegetables, and place in the hot oven.
- Roast for about half an hour until the skin of the pork has started to puff up and you can see it turning into crackling. Turn the heat down to 180°C/350°F/gas mark 4 and roast for another hour. Take out of the oven and baste with the fat in the bottom of the tray.
- Carefully lift the pork up and transfer to a chopping board. Add all the veg, garlic and thyme to the tray and stir them into the fat. Place the pork on top of everything and pop the tray back in the oven. Roast for another hour. By this time the meat should be meltingly soft and tender. Carefully move the meat to a serving dish, cover with tin foil and leave to rest while you make your gravy.
- Spoon away any fat in the tray, then add the water or stock and place the tray on the hob. Bring to the boil and simmer for a few minutes, stirring constantly with a wooden spoon to scrape up all those lovely sticky tasty bits on the bottom of the tray. When you've got a nice, dark gravy, pour it through a sieve into a bowl or gravy boat, using your spoon to really push all the goodness of the veg through the sieve. Add a little more salt and pepper if it needs it.
- Serve the pork with the crackling, gravy, some creamy mashed potato, nice fresh greens and a dollop of English mustard.
ROAST PORK RECIPE- CHINESE STYLE (烧肉/ SIEW YOKE)
This video will show you how to make Chinese roast pork at home. Chinese roast pork is famous for its crackling skin and aromatic meat.
Provided by KP Kwan
Categories Main
Time 2h
Number Of Ingredients 10
Steps:
- Bring a pot of shallow water to a boil. Blanch the pork belly in water for 10 minutes, skin side down. After blanching, remove the pork and let it cools.
- Scrape the skin with a knife to remove any dirt and remaining hairs.
- Prick multiples small hole on the skin with a small fork.
- Make a few shallow cuts on the flesh side of the pork, halfway through the meat.
- Mix all the marinade ingredients. Combine the seasoning in a small bowl, then massage it all over the meat, particularly between the cuts.
- Keep the skin clean from the marinade.
- Mix one tablespoons of white vinegar with a half teaspoon of baking soda in a small bowl. Apply a thin layer of the mixture on the skin.
- Keep the pork in the fridge overnight.
- Remove the pork belly from the refrigerator at least one hour before roasting so that the pork returns to room temperature.
- Sprinkle half a teaspoon of salt on the skin just before it goes in the oven. Wipe off the excess moisture.
- Apply a thin layer of oil on the skin. Roast the pork on a medium rack for 1.5 hours at 150°C.
- Now place the pork on the top rack. Change the oven setting to 230°C, top heat only for thirty minutes, or until the skin has turned to golden brown with multiple blisters.
Nutrition Facts : Calories 789 calories, Carbohydrate 7 grams carbohydrates, Cholesterol 210 milligrams cholesterol, Fat 57 grams fat, Fiber 0 grams fiber, Protein 58 grams protein, SaturatedFat 20 grams saturated fat, ServingSize 1, Sodium 1766 milligrams sodium, Sugar 5 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 35 grams unsaturated fat
ROAST PORK BELLY WITH FIVE-SPICE RUB
Make and share this Roast Pork Belly With Five-Spice Rub recipe from Food.com.
Provided by Sackville
Categories Pork
Time 6h
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Wipe the meat with kitchen towel to remove any moisture.
- Peel the garlic and pound it with the peppercorns, salt and five-spice powder using a pestle and mortar.
- Lay the pork, skin-side down, in a baking dish and rub the spice mix into the flesh.
- Cover the dish and leave in a cool place for at least 4 hours.
- Set the oven at 220°C.
- Put the pork in, skin-side up, and bake for 30 minutes, then turn the heat down to 180 C and roast for another 50-60 minutes.
- Check the juices run clear and if not roast a little longer.
- If you need to crisp up the fat, move the meat to the top shelf for the last 15 minutes.
- Take the pork out of the dish and let rest on a chopping board for at least 10 minutes.
- Cook the greens in boiling water for 3-4 minutes until tender but still crisp.
- Drain and put 1 tbsp water in the pan along with the oil and oyster sauce.
- Bring to a boil and tip in the greens, turn off the heat and over.
- Carve the pork along the bones.
- Serve with greens and rice.
Nutrition Facts : Calories 2310.8, Fat 235.4, SaturatedFat 85.2, Cholesterol 315, Sodium 2164.6, Carbohydrate 2.9, Fiber 0.6, Sugar 0.6, Protein 41.9
21 BEST WAYS TO COOK PORK BELLY
Looking for the best pork belly recipes? From sandwiches to salads to sliders, these recipes are easy to make and so tasty!
Provided by insanelygood
Categories Recipe Roundup
Number Of Ingredients 21
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a pork belly recipe in 30 minutes or less!
Nutrition Facts :
CHINESE ROAST PORK BELLY
Chinese roast pork or siu yuk. Save yourself a trip to Chinatown and use this easy recipe for the best and crispiest Chinese roast pork belly at home.
Provided by Rasa Malaysia
Categories Chinese Recipes
Time 2h5m
Number Of Ingredients 4
Steps:
- Preheat the oven to 350°F (180°C), arrange a pan on the bottom 1/3 of oven rack and fill with water. The pork belly should be roasted using the rack above it.
- Wash and use paper towels to dry the pork belly.
- Make some horizontal slits on the sides of the belly, then rub the meat side with the five spice powder.
- Insert each garlic and push them deep inside the pork belly.
- Layer the top of the pork belly with the salt evenly.
- Place the pork belly on a wire rack. This is how it should look before going into the oven.
- Place the pork belly at the top 1/3 of the oven and roast for 1 hour. While baking, the oil will drip to the bottom pan with water.
- Bake until the salt crust forms, the salt should be hardened. Check water in the pan below and add if needed. This is how the pork belly and salt crust will look like in the oven. You have to insert the garlic deep inside the horizontal slits or else they will be pushed out during the roasting process.
- Remove the pork belly from the oven, pull off the salt crust and discard.
- Raise the heat of oven to 465°F (240°C), place the pork belly back in the oven and roast for another 40 minutes.
- Remove from oven and let set for 10 minutes.
- Cut and serve immediately with some chili sauce and hoisin sauce, or eat as is.
Nutrition Facts : Calories 446 calories, Carbohydrate 1 grams carbohydrates, Cholesterol 127 milligrams cholesterol, Fat 33 grams fat, Fiber 0 grams fiber, Protein 35 grams protein, SaturatedFat 12 grams saturated fat, ServingSize 6 people, Sodium 495 grams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 19 grams unsaturated fat
ROASTED PORK BELLY (LECHON LIEMPO)
This is Roasted Pork Belly (Lechon Liempo). Lechon is traditionally a whole suckling pig roasted for hours over hot coals. Lechon is a must-have in every occasion in the Philippines and since Filipinos who live abroad are unable to roast a whole suckling pig, we realized there is another way to enjoy lechon. And that is what this recipe is for. We used the Pork Belly which is more convenient and easy to find at any stores abroad. As for the spices, just make use of what you have available. Some of these hard to find spices and banana leaves can also be bought online. Enjoy this recipe from all of us at Filipino Chow.
Provided by Adoncia Vegas
Number Of Ingredients 13
Steps:
- Start by rinsing the pork belly with lukewarm water.
- Next pat both sides of the pork belly with a paper towels or a clean cloth to remove all the water.
- Using a paring knife or a fork, poke the skin of the meat to ensure a nice crackling.
- Lay the pork belly on a flat surface with the skin facing down.
- Rub the top side of the pork belly with the garlic powder, ground chili flakes, salt and pepper.
- Set the pork belly in the refrigerator for 1 hour to cure while you prepare the rest of the ingredients.
- Combine the soy sauce and cooking oil in a small mixing bowl then whisk until it is well blended to make the basting sauce.
- Preheat the oven to 300°F.
- Lift one side of the pork belly then position 3-4 pieces of bakers twine along the length of the pork with each piece being the same distance apart then lay that side of the pork back down on top of the twine.
- Do the same with the other side of the pork belly and the remaining twine.
- Now place the lemongrass stalks in the middle of the pork belly with half of the stalks pointing in one direction and the other half pointing in the other direction. This is so the oils from the lemongrass stalks will be evenly distributed along the whole length of the pork belly.
- Now place the chopped garlic, onions, ginger, and chives along the middle of the pork belly, next to the lemongrass stalks.
- Start at one end of the pork belly by carefully folding both sides of the meat around the lemongrass stalks and spices.
- While holding the meat together, have someone assist you by tightly tying the twine in a knot around the pork belly, creating a roll with the lemongrass and spices on the inside.
- Repeat the process down the length of the pork belly until all the twine has been tied. At this point the pork belly should look kind of like a sushi roll.
- Gently trim any pieces of the lemongrass that stick out from the meat.
- Place the pork belly in a roasting pan with the with the folded edge facing down.
- Brush the pork belly skin with the basting mixture then cover the roasting pan with aluminum foil.
- Place the roasting pan in the oven and let the pork belly roast for up to 5 hours, but no less than three and a half hours.
- Briefly remove the pork belly from the oven every 20 minutes to brush the outer skin of the pork belly with the basting sauce, then return it to the oven.
- After the pork belly has roasted for at least three and a half hours, remove it from the oven and discard the aluminum foil cover.
- Set the oven to broil and increase the oven temperature to 450°F.
- Baste the pork belly one last time before putting it back in the oven.
- Put the pork belly back into the oven and let it continue to roast until the skin becomes reddish in color and the skin should be crisp to the touch.
- Check the pork belly frequently. If the skin closest to the heating element begins to bubble up, turn the pork belly over to another side.
- Once all the skin is crisp, remove the pork belly from the oven.
- Let the pork belly rest for 10 to 15 minutes before trying to handle it.
- Cut the roasted pork belly into the serving pieces you want and serve with your choice of dipping sauce.
Nutrition Facts :
More about "pork belly roast food"
CANTONESE ROAST PORK BELLY - THE WOKS OF LIFE
From thewoksoflife.com
4.8/5 (81)Total Time 26 hrsCategory PorkCalories 755 per serving
- Rinse the pork belly and pat dry. Place it skin-side down on a tray, and rub the Shaoxing wine into the meat (not the skin). Mix together the salt, sugar, five spice powder and white pepper. Thoroughly rub this spice mixture into the meat as well. Flip the meat over so it’s skin-side up.
- So, to do the next step, you'll need a sharp metal skewer. Systematically poke holes ALL over the skin, which will help the skin crisp up, rather than stay smooth and leathery. The more holes there are, the better, really. Let it dry out in the fridge uncovered, for 12-24 hours.
- Preheat the oven to 375 degrees F. Place a large piece of aluminum foil (heavy duty foil works best) onto a baking tray, and fold up the sides around the pork snugly, so that you’re creating a kind of box all around it, with a 1-inch high border going around the sides.
- Brush the rice wine vinegar on top of the pork skin. Pack the sea salt in one even layer over the skin, so the pork is completely covered. Place in the oven and roast for 1 hour and 30 minutes. If your pork belly still has the rib attached, roast for 1 hour and 45 minutes.
CHINESE CRISPY PORK BELLY | RECIPETIN EATS
From recipetineats.com
5/5 (125)Total Time 1 hr 50 minsCategory Appetiser, DinnerCalories 339 per serving
- Use an ice pick, sharp metal skewer or another tool to prick tons and tons of holes in the skin. Avoid piercing int o the fat as best you can, and really ensure you do not pierce the flesh (Note 5)
- Remove pork onto cutting board. Slice into 1 - 1.5cm / 2/5 - 3/5" thick slices, then into smaller slices like pictured in post.
SALT AND PEPPER PORK BELLY WITH PERFECT CRISPY CRACKLING ...
From simply-delicious-food.com
4.4/5 (121)Total Time 1 hr 35 minsCategory Dinner, Main CourseCalories 518 per serving
- Score the skin of the pork belly with a very sharp knife, taking care not to cut through to the meat.
THE HAIRY BIKERS' ROAST BELLY OF PORK RECIPE - LOVEFOOD.COM
From lovefood.com
- Preheat the oven to 240°C/475°F/gas mark 9. Place the pork on a board and pat the rind dry with kitchen paper if it feels at all damp. Mix the thyme with the salt and pepper and rub this seasoning mixture into the pork rind and the underside of the pork.
- Place the pork in a sturdy roasting tin or flameproof baking tray and roast for 25–30 minutes. This will give the rind a chance to bubble and become really crisp.
- Toss the apples with the onions, whole sage leaves and a few twists of black pepper. Make a compact pile in the centre of a clean, smallish roasting tin.
- Take the first roasting tin, skim off any fat from the cooking juices and place the tin over a medium heat. Stir in the flour and cook for a minute or so, stirring constantly.
- When the pork is cooked, transfer it to a carving board. Scoop up the apple and onion with a large spoon and place in a warmed serving bowl. Reheat the cider gravy until bubbling and cut the pork into thick slices.
HOW TO COOK PORK BELLY LIKE A PRO | ALLRECIPES
From allrecipes.com
Estimated Reading Time 6 mins
SLOW ROASTED PORK BELLY RECIPE - GORDON RAMSAY.COM
From gordonramsay.com
Servings 4Total Time 2 hrs 50 minsCategory Pork
FOOL PROOF ROAST PORK BELLY - AUSTRALIAN PORK
From pork.com.au
Servings 4Total Time 1 hr 15 minsEstimated Reading Time 1 min
WHAT IS PORK BELLY? - THE SPRUCE EATS
From thespruceeats.com
Estimated Reading Time 3 mins
CRISPY ROAST PORK BELLY (脆皮燒肉) - CHRISTINE'S RECIPES
From en.christinesrecipes.com
Servings 3Estimated Reading Time 6 mins
ROAST PORK BELLY RECIPE - BBC FOOD
From bbc.co.uk
Category Main Course
CRISPY ROASTED PORK BELLY RECIPE | ROAST RECIPES | SBS …
From sbs.com.au
2.9/5 Servings 4-6Cuisine AustralianCategory Dinner
10 BEST PORK BELLY RECIPES - YUMMLY
PORK BELLY ROAST | PORK RECIPES | WEBER GRILLS
From weber.com
Servings 6Total Time 1 hr 15 minsCategory Pork
- Using a sharp knife score the skin side of the pork belly in a diamond pattern, cutting through the skin and fat but not the meat and keeping the cuts close together. Flip the pork belly skin side down and spread the rub evenly over the meat. Flip the pork belly meat side down and rub the skin side with a generous amount of salt. This will help create a good crackling.
- Brush the cooking grates clean. Grill the pork belly over indirect high heat, with the lid closed, for about 30 minutes. Reduce the heat to medium (350° to 450°F/180° to 230°C) and continue to grill the pork belly over indirect medium heat, with the lid closed, until an instant-read thermometer inserted into the thickest part of the belly registers 160°F.
HOW TO COOK OVEN ROASTED CRISPY PORK BELLY - PINCH AND SWIRL
From pinchandswirl.com
Ratings 60Calories 297 per servingCategory Main Course
- For skinless pork belly, move on to the next step. If using skin on pork belly, pat skin dry with a paper towel. With a sharp knife, score through skin every 1/2-inch at a diagonal, cutting through skin and into fat, but not so deep that you hit meat. Repeat cutting in an opposite diagonal to create a diamond shape pattern. (recipe note #1)
- Season pork belly with salt sugar and a few grinds of black pepper. Cover and refrigerate overnight.
- Roast pork belly for 30 minutes on the middle rack in a heavy, oven-safe pan or skillet, skin side up / fat side up. Reduce heat to 275°F and roast for an hour or more, until tender but not mushy. (Larger pieces of pork belly will take longer. Our one-pound belly was done after an hour at 275°F.)
PORK BELLY ROAST - RICARDO
From ricardocuisine.com
5/5 (6)Category Main DishesServings 8Total Time 5 hrs 45 mins
- On a work surface, place the pork belly flat. If needed, cut the thickest part of the pork to open like a book and create an approximate rectangle about ¾ inch (2 cm) thick. With a small sharp knife, score the outer fat.
PERFECT PORK ROASTS - COLES
From coles.com.au
- Curtis’ roast pork with no-fail crackling. Curtis’ brings us his succulent roast pork with no-fail crunchy crackling.
- Roast pork with fresh apple and walnut salsa. Pork and apple is a winning flavour combination. Try this pork recipe served with a tasty apple and walnut salsa.
- Curtis’ roast pork with cauliflower salad. This juicy roast pork is served with a delicious cauliflower salad topped with pomegranate and toasted almonds.
- Pork belly with apple and pear relish. Serve up pork belly with a fruity apple and pear relish - it’s a must-try.
- Curtis’ crackling pork roast with pickled onions and cider jus. This crackling pork roast is complete with pickled onions and cider jus to turn up the flavour.
- Pork belly with roast pear and rocket salad. This crispy pork belly is served with roast pear and a zesty dressing.
- Roast pork with Thai chilli-mustard sauce and herbs. Jazz up your roast pork with this fragrant Thai-inspired chilli-mustard sauce.
- Pork belly with cherry gravy. This delicious pork belly with cherry gravy looks great and tastes even better.
- Chinese five spice roast pork. Impress loved ones with a pork roast that’s packed with Asian-inspired flavours.
- Crispy skin pork belly with caramelised apples. Try this irresistible crispy skin pork belly with caramelised apples.
HOW TO ROAST PORK BELLY - GOODTOKNOW
From goodto.com
Estimated Reading Time 9 mins
PORK BELLY ROAST WITH CRISPY CRACKLING - UNLOCK THE SECRET
From thesouthafrican.com
5/5 (1)Category MainCuisine GlobalTotal Time 2 hrs 45 mins
ROAST PORK BELLY RECIPE - NDTV FOOD
From food.ndtv.com
Servings 4Total Time 2 hrs 25 minsCategory Meat
HOW TO COOK PORK BELLY | BBC GOOD FOOD
From bbcgoodfood.com
Category Sunday Lunch, Dinner, Roast Dinner
ANDREW ZIMMERN COOKS: ROASTED PORK BELLY
From andrewzimmern.com
Estimated Reading Time 2 mins
THE BEST PORK BELLY RECIPES | 17+ EASY PORK ... - TWOSLEEVERS
From twosleevers.com
Estimated Reading Time 6 mins
PORK BELLY ROAST - FOOD24
From food24.com
Cuisine BraaiCategory BraaiServings 8Total Time 2 hrs 20 mins
SLOW ROAST BELLY OF PORK RECIPE | TASTE OF FRANCE
From tasteoffrancemag.com
Author Bonne Maman
ROAST PORK BELLY - FOOD24
From food24.com
Cuisine Cooking MethodCategory Cooking MethodServings 6Total Time 2 hrs 45 mins
PORK ROAST & BELLY - WILD FORK FOODS
From wildforkfoods.com
FOOD AND COSPLAY PHOTOGRAPHY ON INSTAGRAM: “ROAST BELLY ...
From instagram.com
ROASTED BBQ PORK BELLY RECIPES | DEPORECIPE.CO
From deporecipe.co
ROAST PORK BELLY – FOOD MARKET MANILA
From foodmarketmanila.com
22 FRIED PORK BELLY RECIPE IDEAS - FOOD HOUSE
From foodhouse.cc
SLOW COOKED PORK BELLY ROAST {WITH CRISPY CRACKLING}
From cleaneatingwithkids.com
BEST PORK BELLY RECIPES - OLIVEMAGAZINE
From olivemagazine.com
THE BEST PORK ROAST EVER : OPTIMAL RESOLUTION LIST ...
From recipeschoice.com
PORK BELLY | NZ PORK
From pork.co.nz
ROASTED PORK BELLY RECIPE (JUICY & CRISPY) | KITCHN
From thekitchn.com
PORK BELLY RECIPES FULL OF FLAVOR AND TEXTURE - NATIONAL ...
From pork.org
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