GARLIC PORK BELLY RECIPE RECIPES

BELLY OF PORK WITH GARLIC, LEMON AND THYME RECIPE - FOOD.COM

Belly of Pork With Garlic, Lemon and Thyme Recipe - Food.com image

From the Daily Mail. It's seems a good way to use up my over abundant herb garden. I love the thought of garlic, lemon and thyme and a crisp crackling. I plan to try this soon - I have the meat in the freezer. I'm entering it now in case I lose my scrap of paper. The recipe says: serve with plenty of mashed potatoes. This needs overnight marinating. There is no indication of how many it will serve. I've made this and it was really delicious. A bit of fussying around, but worth it for a special occasion.

Total Time 61 hours

Prep Time 13 hours

Cook Time 48 hours

Yield 1 roast

Number Of Ingredients 13

Ingredients

1 (1 1/2 kg) pork belly, piece
12 garlic cloves, peeled and bruised
3 lemons, zest of
2 tablespoons of chopped thyme
2 tablespoons olive oil
salt & freshly ground black pepper
1 bunch flat leaf parsley
1 bunch basil
1/2 bunch coriander
2 roasted garlic cloves, peeled
150 ml olive oil
lemon juice
salt & freshly ground black pepper

Steps:

Pierce the skin of the pork all over with a skewer, going through the fat but not the flesh. Pour boiling water over the skin, drain and dry well.
Mix the garlic, lemon zest, thyme, olive oil and salt and pepper together. Rub mixture well into the fleshy side of the pork and leave to marinade overnight.
Preheat the oven to 200C/400Fgas mark 6. Place the pork on a wire rack skin-side up and place the rack over a roasting tin half filled with water. Sprinkle with skin with salt and roast for 15 minutes to start the crackle forming. Then reduce the temperature to 180C/350F/gas mark 4 and continue to cook for one and a half hours. Top up with water in the roasting tin as necessary.
Meanwhile make the salsa verde. In a food processor, mix the herbs and garlic to a paste and gradually pour in the oil so that it becomes emulsified. Season to taste with salt and pepper and lemon juice.
Increase the oven temperature to 230C/450F/gas mark 8 and roast the pork for a further 15 minutes.
Remove from oven, slice and serve with salsa verde.

Nutrition Facts : Calories 9262.5, FatContent 953, SaturatedFatContent 311.8, CholesterolContent 1080, SodiumContent 557.7, CarbohydrateContent 22.1, FiberContent 5.2, SugarContent 1.4, ProteinContent 146.5

GARLIC PORK BELLY - BRAISED PORK BELLY IN GARLIC SAUCE RECIPE

Garlic Pork Belly - Braised Pork Belly in Garlic Sauce Recipe image

If you could not get your hands on toasted garlic, use the regular garlic would do. Also, make sure to use Rock Honey Sugar for the best flavor outcome.`

Provided by Ethan Wong

Categories Main Course Side Dish

Total Time 60 minutes

Prep Time 15 minutes

Cook Time 45 minutes

Yield 3

Number Of Ingredients 7

Ingredients

800 g Pork Belly
50 g Carrot
250 g Broccoli
360 g Toasted Garlic (7 - 8 head of garlic)
10 tbsp Soy Sauce
40 g Rock Honey Sugar
5 tbsp Shao Xing Wine

Steps:

Preparation
Cooking
Serving

Nutrition Facts : Calories 1542 kcal, CarbohydrateContent 25 g, ProteinContent 34 g, FatContent 142 g, SaturatedFatContent 52 g, CholesterolContent 192 mg, SodiumContent 3476 mg, FiberContent 3 g, SugarContent 17 g, ServingSize 1 serving

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