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
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
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
SLOW COOKER PORK BELLY
Treat yourself to tender, melt-in-the-mouth slow cooker pork belly. Serve in a warming broth or with seasonal vegetables, apple sauce and gravy
Provided by Miriam Nice
Categories Dinner, Main course, Supper
Time 4h30m
Number Of Ingredients 6
Steps:
- Mix together the garlic, ginger, salt and soy sauce then rub the mixture all over the pork belly. Put the sliced onion into the bottom of your slow cooker and place the pork belly pieces on top. Cook on high for 4 hours.
- Carefully take the pieces of pork belly out of the slow cooker then transfer them to a non-stick frying pan with a good spoonful of the cooking juices, turning occasionally. Let sizzle away on a high heat until all the sides are browned and the liquid has evaporated. Slice or cut into wedges and serve with mashed potato, steamed green vegetables and a gravy made with the cooking juices. Alternatively use in a ramen noodle broth, bao buns or in your own recipe.
Nutrition Facts : Calories 540 calories, Fat 40 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 39 grams protein, Sodium 3.15 milligram of sodium
SLOW-ROAST ROLLED PORK BELLY
Our October 2010 Good Food magazine cover recipe in all its crispy, crackly, melt-in-the-mouth glory
Provided by Matt Tebbutt
Categories Buffet, Dinner, Main course
Time 3h10m
Number Of Ingredients 7
Steps:
- Toast the spices in a dry frying pan for a couple of mins. Pound them together in a pestle and mortar with some flaked sea salt, the garlic and half the thyme to make a paste, then mix with 2 tbsp olive oil.
- Lay the pork on a board skin-side down. Rub the herb mix all over the flesh then scatter with the remaining whole thyme leaves. Neatly roll the meat into a joint surrounded by the skin then use butchers' string to tie the joint tightly at regular intervals to hold the joint together. Cover and chill, leaving to marinate for a few hours or overnight.
- When ready to cook, rub the skin of the joint with plenty of salt and 1 tbsp remaining olive oil. Put it on a wire rack and roast at 200C/180C fan/gas 6 for 30 mins. After this time, squeeze the lemons over the skin and turn the heat down to 180C/160C fan/gas 4. Roast for a further 2 hrs. Finally turn the heat back up to 220C/200C fan/gas 7 and give it a final blast for another 30 mins or so, to finish the crisping of the skin. Allow to rest somewhere warm for 20 mins. Carve up into thick slices and serve with your favourite roast dinner accompaniments.
Nutrition Facts : Calories 585 calories, Fat 44 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 2 grams carbohydrates, Protein 45 grams protein, Sodium 0.83 milligram of sodium
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