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-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 PORK BELLY & CHICORY
A relaxed roast to feed a crowd - the tender chicory and delicious juices mean you needn't cook separate veg and gravy
Provided by Lulu Grimes
Categories Dinner, Main course
Time 4h
Number Of Ingredients 8
Steps:
- Heat oven to its highest temperature. Lay the pork on a board, skin-side up. Rub the skin with a little oil, then season with crushed pepper and a sprinkling of coarse sea salt.
- Lay the pork in shallow roasting tin, skin-side up (the skin should be higher than the edge of the tin). Place the pork in the oven and cook for 30 mins, then turn the oven down to 180C/160C fan/ gas 4 and roast for 1 hr more until the skin has crackled.
- Meanwhile, halve the chicory lengthways. When the pork has had its time, remove from the oven and use a pair of tongs to lift it to a chopping board. Pour off excess fat. Lay the chicory in the tray, cut-side up. Scatter over the garlic, tuck the thyme around the chicory and pour over the cider. Drizzle with olive oil, blob on the mustard and sprinkle with sugar. Lay the pork on top and return to the oven for 2 hrs more.
- Lift the pork off the chicory and transfer it to a board. Cover and rest for 20 mins. Carve into thick slices and serve with the chicory and the delicious juices spooned over.
Nutrition Facts : Calories 751 calories, Fat 52 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 7 grams sugar, Fiber 1 grams fiber, Protein 60 grams protein, Sodium 0.74 milligram of sodium
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-COOKED PORK BELLY
The fat renders out in the long, slow cooking, leaving behind moist, flavourful meat and crisp crackling. From Olive Magazine. Serve with roasted potatoes and a huge, tossed, green salad with a vinaigrette dressing for a delicious meal. Prep time is about 30 minutes and whatever amount of time you marinate.
Provided by evelynathens
Categories Pork
Time 3h45m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Combine all the ingredients (apart from the pork) in either a food processor or a pestle and mortar, then rub them well into the skin of the pork belly . Leave it somewhere cool to marinate for as long as you can bear (between 1 hour and 2 days).
- Preheat your oven to 110C/fan 90C/gas 1/4 or as low as it will go. Roast the pork for 3 hours. Check to make sure it's not pink. If it is, give it a bit longer.
- Lastly, for your Maillard reaction, whack the oven up to 240C/fan 220C/gas 9 or as high as it will go and roast for 10-15 minutes or until crisp.
- Let the belly rest but not for more than 10 minutes and serve.
Nutrition Facts : Calories 2792.4, Fat 286.7, SaturatedFat 99.6, Cholesterol 360, Sodium 161.7, Carbohydrate 2.5, Fiber 0.2, Sugar 0.1, Protein 47.2
GORDON RAMSAY'S SLOW ROASTED PORK BELLY
Make and share this Gordon Ramsay's Slow Roasted Pork Belly recipe from Food.com.
Provided by revrarem
Categories < 4 Hours
Time 3h30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 180°C/Gas 4.
- Score the pork belly skin diagonally in a diamond pattern at 1½ cm intervals. Season generously with salt and pepper, rubbing it well into the skin.
- Put the fennel, bay leaves, garlic, cardamom, star anise and half the fennel seeds into a hot roasting tray on the hob with a little oil and heat for about 2 minutes until aromatic. Push to the side of the tray, then add the pork, skin side down, and cook for at least 5 minutes until turning golden brown. Turn the pork over, season the skin again with salt and sprinkle with the remaining fennel seeds. Pour in the wine to deglaze the pan, scraping up the bits from the bottom (be careful not to get the skin of the pork wet). Bring to the boil, then pour in enough stock to come up to the layer of fat just below the skin and allow to boil again.
- Transfer the tray to the preheated oven and cook for 2½ hours.
- Transfer the meat to a warm plate and set aside to rest. Meanwhile, spoon off any excess fat in the roasting tray or drag a slice of bread along the surface of the cooking juices to absorb it. Heat the tray on the hob, adding the mustard. Mix in with a whisk, then taste and adjust the flavours as necessary. Remove the star anise and cardamom pods and pour the sauce into a jug. Serve the rested pork with the sauce alongside.
Nutrition Facts : Calories 1434.7, Fat 134.6, SaturatedFat 48.8, Cholesterol 184.1, Sodium 297.5, Carbohydrate 12.3, Fiber 2.4, Sugar 2.8, Protein 27.7
More about "slow roasted pork belly chicory food"
SLOW ROASTED PORK BELLY RECIPE | GORDON RAMSAY RECIPE
From gordonramsay.com
Servings 4Total Time 2 hrs 50 minsCategory Pork
SLOW ROAST PORK BELLY | NIGELLA'S RECIPES | NIGELLA LAWSON
From nigella.com
PORK BELLY IN THE SLOW COOKER - A FOOD LOVER'S KITCHEN
From afoodloverskitchen.com
SLOW COOKED PORK BELLY | SLOW COOKER CENTRAL
From slowcookercentral.com
SLOW-ROASTED PORK BELLY WITH BOULANGèRE POTATOES - BBC FOOD
From bbc.co.uk
15 CHINESE CRISPY PORK BELLY RECIPE - SELECTED RECIPES
From selectedrecipe.com
MAKE IT SCOTCH | SLOW ROASTED PORK BELLY
From makeitscotch.com
SLOW ROASTED PORK BELLY CHICORY RECIPES
From tfrecipes.com
SLOW-ROASTED PORK BELLY & CHICORY RECIPE | NEW IDEA FOOD
From newideafood.com.au
SLOW ROAST PORK BBC GOOD FOOD | DEPORECIPE.CO
From deporecipe.co
SLOW COOKED PORK BELLY | JAMIE OLIVER RECIPES
From jamieoliver.com
SLOW-ROASTED PORK BELLY & CHICORY | PORK BELLY, BBC GOOD FOOD …
From pinterest.co.uk
SLOW-ROASTED PORK BELLY & CHICORY RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
SLOW ROASTED CRISPY PORK BELLY RECIPE | COLES
From coles.com.au
RECIPES: SLOW-ROASTED PORK BELLY & CHICORY | 5 STAR RECIPES
From recipes5star.blogspot.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love