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
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
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
SLOW-ROASTED CRISPY PORK BELLY
Recipe video above. This is a pork belly that's slow-roasted so the fat renders and cooks the belly confit-style in its own fat. The result? Ridiculously juicy, impossibly tender yet still-sliceable meat, crowned with the most amazing crispy crackling of your life. It comes down to three simple, game-changing techniques: 1. Do NOT score the skin; 2. Low heat followed by high heat; 3. Keep the pork level using balls of foil.Perfect meat, perfect crackling ... Every. Single. Time! (Read the post for all the details on how to do it right!)
Provided by Nagi
Categories Main
Number Of Ingredients 9
Steps:
- Dry skin overnight: Place pork belly on a plate. Pat skin dry with paper towels. Leave uncovered in fridge overnight to dry out the skin. (If you don't have time, pat the skin dry as best you can).
- Preheat oven to 140°C/285°F (120°C fan).
- Season flesh: Drizzle flesh (only) with 1 tsp oil. Sprinkle over 1/2 tsp salt, the pepper and fennel powder. Rub all over the flesh, including on the sides, being sure you get right into all the cracks and crevices.
- Wrap in foil: Place 2 pieces of foil on a work surface. Put the belly in middle of foil, skin side up. Fold the sides in to enclose the belly, forming an open box, pinching corners to seal tightly and make it as snug as possible. Place meat on a tray.
- Season skin: Pat skin dry with paper towels. Rub with 1/2 tsp oil then sprinkle remaining 1/2 tsp salt evenly all over the skin surface, from edge to edge.
- Slow roast 2 1/2 hours: Place in the oven and roast for 2 1/2 hours. After 1 1/2 hours, remove and tighten the foil (pork will have shrunk), and continue cooking. This keeps the pork fat level up as high as possible, and the flesh protected so it stays moist.
- Increase heat: Remove pork from oven, then increase heat to 240°C/465°F (all oven types).
- Level pork: Remove pork from foil and place on a rack set over a tray (using rack is best, but optional). Use scrunched up balls of foil stuffed under pork to prop up so the skin surface is as level and horizontal as possible (see photos in post).
- 30 minutes on high heat! Place the pork back in the oven for 30 minutes, rotating after 15 minutes as needed, until the crackling is deep golden, puffy and crispy all over. If some patches are browning faster, protect with foil patches.
- Rest 10 minutes: Remove pork from oven. Rest for 10 minutes before slicing.
- Serving: Slice into 2cm / ⅘"-thick slices using a serrated knife. Pictured in post with Apple Sauce and Vermouth Jus, with a side of Cauliflower Puree (Note 2)! See directions in post for how to plate it up as pictured (fine dining style!), as well as a list of more sauce options.
Nutrition Facts : Calories 1313 kcal, Carbohydrate 1 g, Protein 23 g, Fat 135 g, SaturatedFat 49 g, Cholesterol 180 mg, Sodium 661 mg, Fiber 1 g, ServingSize 1 serving
BRAISED PORK BELLY
Steps:
- Gather the dry rub ingredients and pork.
- In a small bowl, combine the salt, fennel seed, allspice, and black pepper until thoroughly mixed.
- Rub onto all sides of the pork belly.
- Place the belly in a nonreactive pan and top the meat with any remaining dry rub.
- Cover with plastic wrap and refrigerate overnight.
- Gather braising ingredients.
- In a large saucepan, heat the oil over medium heat.
- Sauté the onion, carrot, and celery in olive oil until soft, about 5 minutes.
- Add the garlic and whole tomatoes and cook another 5 minutes.
- Add the wine and cook until evaporated.
- Add the cinnamon stick, star anise, juniper berries, cardamom, clove, and chicken stock. Bring to a boil.
- Heat the oven to 325 F. Remove the belly from the refrigerator and place in a roasting pan .
- Place the tomatoes around the pork.
- Pour the hot braising liquid over the pork belly.
- Cover with aluminum foil and place in the oven. Cook for 3 1/2 hours or until completely tender when pierced with a fork. (The pork belly can be prepared up to this point and refrigerated in the braising liquid until ready to proceed to the next step.)
- Remove the belly from the braising liquid and cool slightly. Raise the oven to 400 F.
- Cut the belly into 4 portions.
- Add a little oil to a hot skillet and sauté for 2 minutes, fat-side down. Finish warming in the oven for 5 minutes, then serve.
Nutrition Facts : Calories 781 kcal, Carbohydrate 28 g, Cholesterol 150 mg, Fiber 5 g, Protein 48 g, SaturatedFat 15 g, Sodium 1504 mg, Sugar 12 g, Fat 44 g, ServingSize 4 servings, UnsaturatedFat 0 g
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
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.
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 :
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.
SPIT-ROASTED PORK BELLY BUNS
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
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.
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
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
SAGE ROASTED PORK BELLY
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
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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- Dry the pork belly skin with kitchen paper. Mix the thyme, sea salt and black pepper together in a bowl. Rub this mixture all of the pork and skin, then turn the belly over and rub it on the underside of the pork.
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- Remove the pork from the oven and place it on top of the apples and onions, keeping the apple and onion pieces underneath the meat so they don’t burn.
- Skim any fat from the cooking juices in the reserved roasting tin and place the tin over a medium heat. Stir in the flour and cook for a minute or so, stirring constantly.
- Transfer the pork to a carving board. Spoon the apple and onion into a warmed serving bowl. Reheat the cider gravy until bubbling and cut the pork into thick slices.
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