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
INSTANT POT PORK BELLY RECIPE (75% FASTER THAN TRADITIONAL!)
Recipe for Instant Pot Pork Belly Recipe Original
Provided by Healing Gourmet
Categories Instant Pot Recipes Keto Recipes Paleo Recipes
Total Time 110 minutes
Prep Time 10 minutes
Cook Time 100 minutes
Yield 8
Number Of Ingredients 8
Steps:
- Rub the fatty side of the pork belly with the salt-spice mixture.
- Pour the broth and the sherry into the Instant Pot.
- Now place the pork belly in the instant pot, spice side up.
- Close and lock the lid. Set the pressure to HIGH and the time to 80 minutes.
- A few minutes before the time is up, preheat your oven to 400 F. Place a couple tablespoons of duck fat in a cast iron pan. Transfer the pan to the oven to get nice and hot.
- When the time is up, use two spatulas to lift the cooked pork belly out of the Instant Pot. It will be very tender and may fall apart if you use tongs. Remove any large bits of garlic or spice and place the pork belly fat side down in the preheated cast iron pan.
- If your pork belly has curled, top it with another cast iron pan to weigh it down. Then pop into the preheated oven for 20 minutes, or to your desired crispness.
- Allow to cool slightly, then gently transfer to a cutting board.
- Using a sharp chef’s knife, cut into cubes.
- Sprinkle with a little more sea salt (Maldon is preferred).
More about "recipe for pork belly recipes"
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.
THREE-HOUR PORK BELLY RECIPE | BBC GOOD FOOD
From bbcgoodfood.com
Total Time 3 hours 10 minutes
Category Dinner, Main course
Cuisine British
Calories 585 calories per serving
- Allow to rest somewhere warm for 20 mins. Carve up into chunks or slices and serve with the braised cabbage (below) and bay-infused potatoes (see 'goes well with').
BEST PORK BELLY RECIPES - OLIVEMAGAZINE
From olivemagazine.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.
CHINESE-STYLE BARBEQUED PORK BELLY | SAINSBURY'S RECIPES
From recipes.sainsburys.co.uk
Total Time 200 minutes
Cuisine Chinese
Calories 1416 calories per serving
Combine all the ingredients for the pork - except the pork itself. Whisk together in a small bowl and set aside half the sauce for later.
Add the pork to the remaining sauce and make sure all the meat is covered, cover and let the meat marinate for at least 1-3 hours - the longer the better, overnight is ideal.
When youre ready to cook, pre-heat your grill to a medium heat, 180 degrees. Drain the pork and discard the marinade.
Place the slices of pork onto a shallow baking tray lined with foil. Cook for 15-20 minutes, basting 3 or 4 times throughout and flip half way through - until the pork becomes beautifully caramelised on both sides.
leave to cool slightly before serving with the spring onion, sesame seeds and a drizzle of the original marinde.
SLOW-ROASTED PORK BELLY WITH BOULANGèRE POTATOES RECIPE ...
From bbc.co.uk
Reviews 4.9
Cuisine British
- To serve, carve the pork belly into thick slices and place onto four serving plates. Spoon the boulangère potatoes alongside and top with a dollop of apple sauce.
CRISPY PORK BELLY RECIPE | FOOD NETWORK KITCHEN | FOOD NETWORK
From foodnetwork.com
Reviews 5
Total Time 4 hours 0 minutes
- Slice the pork belly into 1/2-inch-thick slices and transfer to a serving platter. Spoon the sauce down the middle before serving.
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