Roasted Pork Belly Food

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ROASTED PORK BELLY



Roasted Pork Belly image

Roasted pork belly with spices.

Provided by Lora

Categories     Meat and Poultry Recipes     Pork

Time 3h55m

Yield 16

Number Of Ingredients 11

1 ½ teaspoons paprika
1 ½ teaspoons dried oregano
1 ½ teaspoons ground cumin
1 ½ teaspoons salt
1 ½ teaspoons ground black pepper
1 ½ teaspoons garlic powder
1 ½ teaspoons onion powder
1 ½ teaspoons ground turmeric
1 pinch cayenne pepper, or to taste
4 pounds whole pork belly
2 tablespoons lemon juice

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 SLOW-ROASTED PORK BELLY



Crispy Slow-Roasted Pork Belly image

This slow-roasted pork belly is tender with a delicious crispy skin (crackling). All you need for the recipe are simple seasonings and olive oil.

Provided by Diana Rattray

Categories     Entree     Dinner

Time 3h5m

Yield 8

Number Of Ingredients 4

2 pounds pork belly with skin
Dash of kosher salt
Dash of freshly ground black pepper
1 to 2 tablespoons extra-virgin olive oil

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

CRISPY PORK BELLY



Crispy Pork Belly image

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

1 tablespoon olive oil
1 tablespoon chopped fresh thyme
1 teaspoon mustard powder
1 teaspoon ground coriander
1/4 teaspoon crushed red pepper flakes
2 cloves garlic, grated
Kosher salt and freshly ground black pepper
1/2 teaspoon baking powder
1 1/2 pounds skin-on pork belly
1/4 cup fresh cilantro leaves, chopped
2 tablespoons olive oil
1 teaspoon honey
3 scallions, thinly sliced
1 clove garlic, grated
Juice of 1/2 lemon
Kosher salt and freshly ground black pepper

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.

ROASTED PORK BELLY WITH WARM POTATOES AND A CELERY RADISH SALAD



Roasted Pork Belly with Warm Potatoes and a Celery Radish Salad image

Provided by Food Network

Categories     main-dish

Time 2h15m

Yield 4 servings

Number Of Ingredients 21

2 pounds pork belly
1/2 cup salt
1/2 cup sugar
1/4 cup red wine vinegar
1/2 tablespoon Dijon mustard
1/8 small red onion, chopped
1/2 cup vegetable oil
Salt and freshly ground black pepper
Reserved pork fat
2 tablespoons chopped shallots
2 russet potatoes, cubed and boiled
1 tablespoon grainy mustard
1 tablespoon red wine vinegar
1/3 bunch fresh chives, chopped
Salt and freshly ground black pepper
3 radishes, thinly sliced
2 celery stalks, thinly sliced
Celery leaves, for garnish
3 tablespoons soy sauce
1 tablespoon red wine vinegar
1 tablespoon hot sauce

Steps:

  • For the pork belly: Preheat the oven to 400 degrees F. Sprinkle the pork belly liberally with equal parts salt and sugar. Place the pork belly on a rack in a roasting pan. Roast for about 1 hour.
  • Once the pork belly is done, cool and set aside. Reserve the fat from the pan to be used in the potato salad. Once cooled, portion the belly into 3/4-inch by 3-inch slices.
  • Meanwhile, heat a deep fryer to 350 degrees F.
  • While the pork belly's roasting, make the vinaigrette for the celery and radish salad. Combine the red wine vinegar, Dijon, and red onions in a food processor. Slowly add in the vegetable oil to emulsify. Season with salt and pepper.
  • For the potato salad: In a frying pan, start with a little of the reserved pork fat. Add the shallots, potatoes, grainy mustard and red wine vinegar. Saute until warmed through. Finish with the chopped chives, salt and pepper.
  • For the celery and radish salad: Toss the radishes and celery in the vinaigrette. Top with celery leaves.
  • For the dipping sauce: Combine the soy, hot sauce and red wine vinegar.
  • Deep fry the pork belly portions in the hot oil until nicely browned, about 2 minutes. Remove and dip in the glaze. Slice and serve with the salads.

SLOW-ROAST BELLY OF PORK



Slow-roast belly of pork image

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

1.5kg/3lb 5oz-4lb 8oz pork belly , scored and boned (ask to keep the bones to make stock for the gravy)
25g/ 1oz butter
25g/ 1oz flour
1l/ 1.75 pints chicken stock or 500ml/18 fl oz if you don't have pork bones

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

SPIT-ROASTED PORK BELLY BUNS



Spit-Roasted Pork Belly Buns image

Pork buns aren't hard to make. Simply truss the meat, season it, and let it roast for four hours until it's mouth-wateringly crispy. You can roast the pork on a rotisserie over a grill or in a roasting pan in the oven. The fat in the skin "confits" the pork into a succulent, delicious filling for these crowd-pleasing steamed buns.

Provided by Anita Lo

Categories     main-dish

Time 4h15m

Yield 6 servings

Number Of Ingredients 9

3 pounds uncured pork belly, skin on, deboned
3 tablespoons vegetable oil
Kosher salt
Freshly ground black pepper
1 teaspoon Chinese five-spice powder
1 package Chinese steamed bao buns, Found at Asian markets or online
Hoisin sauce, for serving
2 Kirby cucumbers, sliced on a bias. May substitute Persian cucumbers
1/2 cup scallions, white parts only, thinly sliced

Steps:

  • Rub both sides of the pork belly with the vegetable oil. Season with salt, pepper and Chinese five-spice powder.
  • Roll the belly into a cylinder, skin side out, and truss tightly with butcher's twine. Place on a spit and roast until tender, with a drip pan underneath to catch the rendered fat, 3½-4 hours. To crisp the skin, stop the spit from rotating so that the skin gets broiled and puffy (watch carefully, as this will happen quickly); then turn to crisp all sides. (Note: If you don't have a spit, place the trussed pork belly on a rack set inside a roasting pan, with the seam side down, and add about a cup of water to the bottom of the roasting pan. Cover with aluminum foil and roast at 325 degrees F for 3½ hours. Turn the oven up to 500 F, remove the foil, and let the skin crisp up for the last 30 minutes.)
  • Remove the belly from the spit, and allow it to rest outside the oven while you prepare the buns. Prepare a steam basket set over a wok partially filled with boiling water, or use a pasta insert elevated over a pot of water. Steam the buns to reheat, 5-10 minutes.
  • To portion the pork belly, remove the butcher's twine and slice with a serrated knife. Assemble the buns by layering hoisin sauce, sliced cucumber, scallion whites and a piece of the pork belly. Serve immediately.

PORK BELLY ROAST



Pork Belly Roast image

"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

1 1/2 kg pork belly
sea salt & freshly ground black pepper
2 red onions, halved
2 carrots, peeled and halved lengthways
2 sticks celery, halved
1 bulb of garlic, skin on, broken into cloves
6 -8 fresh bay leaves
600 ml water or 600 ml vegetable stock

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.

SAGE ROASTED PORK BELLY



Sage Roasted Pork Belly image

Sourced again from the wonderful Donna Hay collection. Another very easy dinner to prepare for guest with minimal fuss. Also delicious!

Provided by The Normans

Categories     Pork

Time 3h35m

Yield 6-8 serving(s)

Number Of Ingredients 5

2 heads garlic, cloves separated
2 1/3 kg pork belly
1/4 cup olive oil
1/3 cup flaked sea salt
4 bunches sage

Steps:

  • Preheat oven to 160 C (320F). Arrange the garlic over the base of a baking dish. Rub olive oil all over pork and salt the skin. Place skin side down on the garlic cloves and cook for 3 hours. Increase the temperature to 180 C (355 F). Turn the pork over, add the sage between the garlic and the pork and cook for a further 30 minutes until skin is crunchy.
  • (We sometimes remove the skin and continue roasting whilst plating up the rest, just to make sure it's crispy).

Nutrition Facts : Calories 2127.1, Fat 215.6, SaturatedFat 76.5, Cholesterol 280.4, Sodium 128.2, Carbohydrate 6.6, Fiber 0.4, Sugar 0.2, Protein 37.6

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JAMES MARTIN BELLY OF PORK RECIPES
More about "james martin pork belly recipes" STICKY SLOW-ROAST BELLY OF PORK RECIPE | BBC GOOD FOOD. From bbcgoodfood.com 2009-10-05 · 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 … Cuisine British. Total Time 3 hrs 40 mins. Category Dinner, …
From tfrecipes.com


10 BEST PORK BELLY RECIPES | YUMMLY
Pork Shoulder, Ham Eye & Pork Belly Spring Roll Pork Foodservice. carrots, oyster sauce, fish sauce, rice vermicelli, rice paper and 13 more.
From yummly.co.uk


HOW TO BRINE PORK BELLY RECIPES
Rinse the pork belly and pat dry. Transfer to a resealable 2-gallon plastic bag. To make the spice rub, mix the kosher salt, pink salt, brown sugar, honey, red pepper flakes, paprika and cumin in a bowl. Coat the pork belly all over with the mixture. Close the bag and refrigerate 7 to 10 days, flipping once a day, until the pork belly feels firm.
From tfrecipes.com


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