ROAST PORK BELLY RECIPE | JAMIE OLIVER RECIPES
An absolute classic – the best pork belly recipes let this wonderful cut of meat speak for itself.
Total Time 3 hours 10 minutes
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, FatContent 41.7 g fat, SaturatedFatContent 10.8 g saturated fat, ProteinContent 29 g protein, CarbohydrateContent 22 g carbohydrate, SugarContent 9.9 g sugar, SodiumContent 1.1 g salt, FiberContent 2.3 g fibre
BEST PORK BELLY RECIPES - OLIVEMAGAZINE
More about "pork belly recipe recipes"
INSTANT POT PORK BELLY RECIPE (75% FASTER THAN TRADITIONAL!)
From healinggourmet.com
Reviews 4.8
Total Time 110 minutes
Category Instant Pot Recipes, Keto Recipes, Paleo Recipes
- Sprinkle with a little more sea salt (Maldon is preferred).
PORK BELLY SLICES RECIPE | BBC GOOD FOOD
From bbcgoodfood.com
Total Time 1 hours 45 minutes
Category Dinner, Main course
Calories 304 calories per serving
- Remove the foil and turn the grill to its highest setting. Grill the meat for 3-4 mins, turning it halfway and brushing over the sauce from the tin, until the sauce is thick and sticky and the slices are charred. Alternatively, put the braised slices on the barbecue and baste in the sauce from the roasting pan as they sizzle away. Serve in buns with coleslaw.
BBQ PORK BELLY SLICES RECIPE - A FOOD LOVER'S KITCHEN
From afoodloverskitchen.com
Reviews 4.3
Total Time 40 minutes
Category Main Dish
Cuisine American
Calories 927 kcal per serving
- Remove from the oven and serve with rice or your favorite side dish.
ROAST PORK BELLY RECIPE - BBC FOOD
From bbc.co.uk
Reviews 4.7
Cuisine British
- 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. Serve the pork and crackling with the apple and sage and the hot gravy.
PORK BELLY RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
PERFECT PORK BELLY | JAMIE OLIVER ROAST PORK RECIPES
From jamieoliver.com
Total Time 3 hours
Cuisine https://schema.org/LowLactoseDiet
Calories 508 calories per serving
- Leave the pork uncovered in the fridge overnight to dry out the skin.
- Preheat the oven to full whack (240°C/475°F/gas 9).
- Carefully score the pork skin with a sharp knife or scalpel.
- Place the bay leaves in a pestle and mortar with the sea salt and give it a good bashing. Add the coriander seeds, fennel seeds and peppercorns, then bash again until fine.
- Rub 2 tablespoons of the flavoured salt all over the pork, massaging it into all the nooks and crannies, saving the rest for another day. Brush away any excess.
- Clank up the onions into wedges and arrange them skin-side up in rows. Lay the pork directly over the onions, then roast for 40 to 50 minutes, or until the crackling is golden and super crunchy.
- Meanwhile, prepare the veg. Scrub the carrots and potatoes, trim the celery and fennel, then clank up into 2½cm chunks and place on a large baking tray. Pick over the rosemary leaves, then break up the garlic bulb and scatter over the cloves, leaving the skin on. Season with salt and pepper, then give it a good mix.
- Remove the pork from the oven and reduce the temperature to 150°C/300°F/gas 2.
- Using tongs, carefully lift the pork off the onions and place it directly on the top bars of the oven. Position the tray of veg exactly underneath to catch the tasty juices. Cook the pork for a further 2 to 4 hours – after 2 hours, the meat will be soft and easy to carve, after 4 hours, the meat will be soft enough to ‘pull’. Toss the veg occasionally, turning to coat in the pork juices until caramelised and cooked to your liking, then remove. (Pop an empty tray under the pork to prevent the juices from making a mess in your oven.)
- To make the gravy, carefully drain the fat from the onions and reserve for another day. Place the tray on the hob over a medium heat, then pour in the cider and let it bubble away for a few minutes, scraping up all the sticky goodness from the base of the tray.
- Gradually stir in the flour, then pour in 1.5 litres of boiling water and stir on the heat for 15 minutes, or until thickened and reduced.
- When it’s time to dish up, arrange the veg on a serving platter with the pork and strain the gravy into a jug. Carve or pull the pork and plate it up with a little bit of everything. Delicious served with a simple watercress and apple salad, and a dollop of English mustard.
SUPERIOR PORK BELLY SOUP RECIPE | GOOD FOOD
From goodfood.com.au
Total Time 2 hours
Category Main-course
1. Stock: Place the chicken carcasses into a large saucepan and cover with about three litres of water. Bring to a boil and skim off any scum that forms at the surface. Simmer, covered, over very low heat (it should be barely simmering) for about four hours. Drain and reserve the stock.
2. In a large pot, heat the vegetable oil and fry the pork belly until lightly browned. Season with salt and stir in the Chinese cabbage. Cover and cook for about 5 minutes.
3. Add the reserved stock, soy sauce and mirin and bring to a simmer. Simmer for about 20 minutes, add the spring onions and simmer for a further 20 minutes until the pork and Chinese cabbage are tender.
4. Add the pak choy and enoki mushrooms and cook for a further five minutes until they are tender.
5. Check the seasoning, adding more salt if necessary, and stir through the white pepper.
ADAM'S TIP
Making stock can take time, but if you want to speed up the process, use a pressure cooker. They can shave hours off the cooking time.
My go-to stock is just chicken bones and water – that's it. The stock is the foundation on which the rest of the soup is built. Just add a few carefully selected ingredients and a nutritious dinner is ready in no time. Slow-cooking the bones for your stock releases natural gelatin, which gives the soup a luxurious mouth-feel without the need for lots of fat or starch. You could also use pork bones or fish bones or a combination of any of them. Just cook them low and slow so that the stock doesn't become cloudy.
HOW TO COOK PORK BELLY RECIPE - BBC FOOD
From bbc.co.uk
Reviews 5
- To finish the pork, turn the oven back up to 200C/400F/Gas 6. Cook the pork for another 20 minutes, or until the skin is very crisp. Slice the pork belly and serve the fennel alongside, sprinkling over the chopped reserved fennel fronds for garnish.
HOW TO COOK PORK BELLY (CRISPY PORK BELLY RECIPE ...
From wholesomeyum.com
SLOW COOKER PORK BELLY RECIPE WITH HONEY BALSAMIC GLAZE ...
From eatwell101.com
21 EASY PORK BELLY RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
BRAISED PORK BELLY RECIPE - THE SPRUCE EATS
From thespruceeats.com
CRISPY ROASTED PORK BELLY RECIPE | ROAST RECIPES | SBS FOOD
From sbs.com.au
CRISPY ROASTED PORK BELLY RECIPE | ROAST RECIPES | SBS FOOD
From sbs.com.au
DONG PO (CHINESE PORK BELLY) RECIPE | ALLRECIPES
From allrecipes.com
ROASTED PORK BELLY RECIPE | ALLRECIPES
From allrecipes.com
10 BEST PORK BELLY RECIPES | YUMMLY
From yummly.com
BUTA NO KAKUNI (JAPANESE BRAISED PORK BELLY) RECIPE
From thespruceeats.com
BRAISED PORK BELLY RECIPE BY ARCHANA'S KITCHEN
From archanaskitchen.com
BBQ PORK BELLY RECIPE | TRAEGER GRILLS
From traeger.com
BBQ PORK BELLY RECIPE | TRAEGER GRILLS
From traeger.com
BBQ PORK BELLY BURNT ENDS BY MATT PITTMAN RECIPE | TRAEGER ...
From traeger.com
PORK BELLY RECIPES : SBS FOOD
From sbs.com.au
31 PORK BELLY RECIPES | GOURMET TRAVELLER
From gourmettraveller.com.au
PORK BELLY BAO RECIPE | FOOD NETWORK
From foodnetwork.com
SAMGYEOPSAL (GRILLED KOREAN PORK BELLY) RECIPE + TIPS ...
From kimchimari.com
RECIPE FINDER - AUSTRALIAN PORK | AUSTRALIAN PORK
From pork.com.au
10 BEST SMOKED PORK BELLY RECIPES | YUMMLY
From yummly.com