SLOW-ROAST BELLY OF PORK RECIPE - BBC GOOD FOOD
Season and roast your pork belly to perfection and let the flavours speak for themselves
Provided by Tom Kerridge
Categories Dinner, Main course
Total Time 2 hours 10 minutes
Prep Time 10 minutes
Cook Time 2 hours
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, FatContent 42 grams fat, SaturatedFatContent 17 grams saturated fat, CarbohydrateContent 3 grams carbohydrates, ProteinContent 48 grams protein, SodiumContent 0.65 milligram of sodium
SLOW COOKER PORK SHOULDER RECIPE - BBC GOOD FOOD
Slow cooking delivers lovely tender meat. Cook this shoulder of pork until it falls apart, shred it, then pile into baguettes or serve alongside veg or salad
Provided by Barney Desmazery
Categories Dinner, Main course
Total Time 8 hours 25 minutes
Prep Time 10 minutes
Cook Time 8 hours 15 minutes
Yield Serves 6-8
Number Of Ingredients 8
Steps:
- Remove the fat from the pork shoulder (you can get your butcher to do this bit for you). Season the pork with salt and pepper then heat the oil in a large frying pan over a medium to high heat. Brown the pork shoulder on all sides then transfer to a slow cooker. Add all the other ingredients, then cook on low for 6-8 hours until the meat pulls apart when pressed with two forks.
- Remove the meat, place on a plate and shred it with two forks. Remove the herbs from the sauce and squeeze the garlic cloves out of their skins back into the pot. Put the meat back into its sauce for wonderfully tender and moist slow cooker pork. Serve as an alternative to your Sunday roast with roasted new potatoes, or with a big green salad, mustard and warmed baguettes.
Nutrition Facts : Calories 245 calories, FatContent 9 grams fat, SaturatedFatContent 3 grams saturated fat, CarbohydrateContent 1 grams carbohydrates, SugarContent 1 grams sugar, FiberContent 0.3 grams fiber, ProteinContent 34 grams protein, SodiumContent 0.4 milligram of sodium
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