Roast Pork Belly Fondant Potatoes Pickled Onions Food

EASY ROASTED PORK

Steps:

• Heat oven to 350°F.
• Place meat in roasting pan sprayed with cooking spray; brush with 1/2 cup dressing. Toss potatoes and beets with 2 Tbsp. of the remaining dressing; spoon around meat. Bake 15 min.
• Toss onions and carrots with remaining dressing. Add to ingredients in roasting pan.
• Bake 1 hour or until meat is done (145°F), basting occasionally with pan juices. Remove from oven; let stand 10 min. Slice meat. Serve with vegetables.

ROAST PORK BELLY, FONDANT POTATOES & PICKLED ONIONS

Steps:

• Mix the thyme, mace, star anise and sea salt flakes together in a small bowl. Rub all over the pork belly. If you have time, transfer the pork to a tray and marinate in the fridge for up to 24 hrs, but this is not essential.
• Heat the oven to 220C/200C fan/gas 7 and butter a large roasting tin. Cut a thin slice lengthways from both sides of each potato, then sit them flat in the prepared tin in one even layer. Scatter over the thyme and onions, then pour over the chicken stock.
• Sit the pork on top of the potatoes, skin-side up and roast for 30 mins. Reduce the oven to 180C/160C fan/gas 4 for 1 hr 30 mins, until the skin is crisp. Transfer the pork to a board, then cover loosely with foil and leave to rest for 20 mins.
• Return the tin with the potatoes to the oven and increase the oven temperature to 200C/180C fan/gas 6 for 25-30 mins until crisp. Carve the pork into generous squares (you can use a bread knife to do this more easily) and serve alongside the fondant potatoes and caramelised pickled onions.

ROAST PORK AND SWEET POTATOES

Steps:

• Position a rack in the upper third of the oven; preheat to 450 degrees F. Pierce the pork all over with a fork. Combine the brown sugar, sage, garlic, 3/4 teaspoon salt and a few grinds of black pepper in a bowl; rub all over the pork.
• Toss the sweet potatoes and onion with 2 tablespoons olive oil and the cayenne on a baking sheet; season with salt and black pepper. Roast, tossing once, until golden, 20 minutes; set aside.
• Heat the remaining 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the pork and cook, turning, until golden, 5 minutes; transfer to the baking sheet with the vegetables (reserve the skillet). Roast until the sweet potatoes are tender and a thermometer inserted into the center of the pork registers 145 degrees F, 11 to 13 minutes.
• Meanwhile, add the broth to the skillet; bring to a simmer over medium heat, scraping up any browned bits with a wooden spoon. Stir in the mustard, chives and a few grinds of black pepper. Slice the pork; drizzle with the pan sauce. Serve with the roasted vegetables.

PERFECT PORK BELLY

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.

ROAST PORK AND POTATOES

Steps:

• In a large bowl, combine the first six ingredients. Stir in 1/2 cup water; let stand for 3 minutes. , Place roast, fat side up, on a greased rack in a roasting pan. Pour remaining water into the pan. Combine potatoes and onions; spoon around the roast. Brush vegetables and roast with seasoning mixture. , Bake, uncovered, at 325° for 2-1/2 to 3 hours or until a thermometer reads 160° and potatoes are tender. Baste and stir potatoes occasionally. Tent with foil if browning too fast. Thicken juices for gravy if desired. Let stand 10 minutes before slicing.

ROASTED PICKLED PORK

Steps:

• Preheat your fan forced oven to 180 degrees celsius.
• Cover the top of the pork with the olive oil and massage in well.
• Place the pork into your oven and bake for 1 hour and 15 minutes. I baked it for the first hour at 180 degrees celsius and then the last 15 minutes at 200 degrees celsius to obtain a crust on the roast.

SLOW-ROASTED PORK SHOULDER WITH PICKLED ONIONS

Steps:

• Put a large skillet over medium heat and coat with the oil. When the oil is hot, add the fennel and onion. Cook and stir for 10 minutes, until the vegetables are soft. Remove from the heat and set aside to cool.
• In a mortar and pestle or spice grinder, combine the fennel seeds, coriander, red pepper flakes, chili powder, and cinnamon. Mash or buzz until you have a spice powder. Put the spice powder in a small bowl and mix in the salt and pepper.
• Put the pork, fat side up, in a roasting pan. Using a sharp knife, make small slits all over the surface of the meat. Rub the spice mixture all over the pork, inside and out, being sure to get in the incisions. Lift up the top flap and spoon the fennel and onion mixture inside the pork.
• Preheat the oven to 300°F.
• Pour in just enough water to film the bottom of the roasting pan. Cover the pan tightly with aluminum foil. Slow-roast the pork for 2 hours.
• Increase the oven temperature to 425°F and roast for another hour, until the meat is falling apart. Carefully transfer the pork to a serving platter, tent with foil, and allow to rest for 10 minutes. Serve the pork with some pickled onions on top, and chow down!

GERMAN PORK ROAST WITH ROASTED POTATOES AND ONIONS

Steps:

• Place roast on a rack in a large roasting pan.
• Combine 3 tablespoons oil, mustard,minced garlic, oregano,thyme,salt, pepper and lemon juice.
• Rub marinade over roast.
• Toss together potatoes, onions, 2 tablespoons oil, salt and pepper.
• Add to pan around the roast.
• Bake at 350°For 90 minutes or until internal temperature is 165 degrees.
• Remove roast and allow to rest. Remove potatoes but leave as many onions as you can or prefer. Save pan drippings.
• Place pan over medium high heat.
• To pan drippings, add chicken base,1-1/2 cups water,and a pinch of salt and allow to come to a rolling boil.
• Mixed together cornstarch with remaining 1/2 cup water and pour into sauce to thicken. Serve on the side.

BALSAMIC-BAKED ONIONS AND POTATOES WITH ROAST PORK

Steps:

• Preheat the oven to 400 degrees F. Put the potatoes into a pan of boiling, salted water and cook for around 8 minutes, then drain and return to the pan. Chuff them up a bit by shaking the pan.
• To prepare the meat, scatter a handful of finely chopped rosemary leaves over a large chopping board. Sprinkle over some salt and pepper and the ground fennel seeds. Roll the pork across the board, pressing down hard so all the flavorings stick to it.
• Get a large roasting pan that your pork will fit snugly into, and place it on a burner over a medium-high heat. Pour in a little olive oil and place the pork in, fat side down, sprinkled with any flavorings remaining on the board. After a few minutes, when the pork fat is lightly golden, turn it over and add the garlic cloves, onion, celery and bay leaves to the pan. Place on the bottom shelf of your preheated oven for 1 hour, basting it halfway through. (For the last 20 minutes of cooking, you may need to cover the pork with a bit of damp waxed paper to stop it coloring too much.)
• Get another roasting pan, into which you can fit the potatoes in 1 layer, and heat it on the stove. When hot, pour a glug of olive oil into it and add the butter, rosemary and garlic. Add the potatoes and toss them in all the flavors. Add the onions and all the balsamic vinegar and season with salt and pepper. Cook for 5 minutes on the burner to reduce the balsamic vinegar a little. Place the pan on the top shelf and cook for around 50 minutes, until the potatoes and onions are dark, sticky and crispy - removing the pan to toss the onions and potatoes halfway through.
• After 1 hour, the meat should be cooked. Prick it with a sharp knife - if the juices run clear, it's done; if not, pop it back in the oven for another 10 to 15 minutes, keeping the potatoes warm. Remove it from the oven and let it rest on a plate for 10 minutes. Pour away most of the fat from the pan and mash up the garlic and onion. Place the pan over the burner and add the white wine. Simmer until the liquid has reduced by half, scraping all the meaty, marmitey goodness off the bottom to make a tasty little sauce, and season if necessary. Pass through a sieve into a serving pitcher. Then slice the pork and serve it with your incredible baked onions and potatoes, drizzled with the pan juices. This meal goes great with some nice greens or an arugula salad.