RECIPE FOR ROAST PORK BELLY RECIPES
SLOW ROASTED PORK BELLY RECIPE | GORDON RAMSAY RECIPE
Take your time cooking pork belly, making sure the crackling on top is beautifully roasted while the meat beneath braises gently in the pan’s juices. Serve with dauphinoise potatoes and broccoli.
Provided by Gordon Ramsay
Categories Pork
Total Time 2 hours 50 minutes
Prep Time 20 minutes
Cook Time 02 hours 30 minutes
Yield 4
Number Of Ingredients 11
PORK BELLY ROAST RECIPE - FOOD.COM
"The lovely thick layer of fat on this particular cut keeps the meat really moist as it roasts, and also gives you an incredible even layer of delicious crackling. Belly is a very underrated cut in the UK, but it is becoming a favourite on gastropub menus, and rightly so. If you're worried about scoring the crackling yourself, ask your butcher to do it for you, that’s what he’s there for." This is a Jamie Oliver recipe.
Total Time 2 hours 10 minutes
Prep Time 10 minutes
Cook Time 2 hours
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat your oven to full whack, it needs to be at least 220°C/425°F/gas mark 7.
- Place your pork on a clean work surface, skin-side upwards. Get yourself a small sharp knife and make scores about a centimeter apart through the skin into the fat, but not so deep that you cut into the meat.
- Rub salt right into all the scores you’ve just made, pulling the skin apart a little if you have to. Brush any excess salt off the surface of the skin and turn it over. Season the underside of the meat with a little more salt and a little black pepper. Place your pork, skin side-up, in a roasting tray big enough to hold the pork and the vegetables, and place in the hot oven.
- Roast for about half an hour until the skin of the pork has started to puff up and you can see it turning into crackling. Turn the heat down to 180°C/350°F/gas mark 4 and roast for another hour. Take out of the oven and baste with the fat in the bottom of the tray.
- Carefully lift the pork up and transfer to a chopping board. Add all the veg, garlic and thyme to the tray and stir them into the fat. Place the pork on top of everything and pop the tray back in the oven. Roast for another hour. By this time the meat should be meltingly soft and tender. Carefully move the meat to a serving dish, cover with tin foil and leave to rest while you make your gravy.
- Spoon away any fat in the tray, then add the water or stock and place the tray on the hob. Bring to the boil and simmer for a few minutes, stirring constantly with a wooden spoon to scrape up all those lovely sticky tasty bits on the bottom of the tray. When you’ve got a nice, dark gravy, pour it through a sieve into a bowl or gravy boat, using your spoon to really push all the goodness of the veg through the sieve. Add a little more salt and pepper if it needs it.
- Serve the pork with the crackling, gravy, some creamy mashed potato, nice fresh greens and a dollop of English mustard.
Nutrition Facts : Calories 1994.8, FatContent 199.3, SaturatedFatContent 72.7, CholesterolContent 270.5, SodiumContent 165.2, CarbohydrateContent 11.1, FiberContent 2.3, SugarContent 4.2, ProteinContent 36.6
More about "recipe for roast pork belly recipes"
ROAST PORK BELLY RECIPE | JAMIE OLIVER RECIPES
An absolute classic – the best pork belly recipes let this wonderful cut of meat speak for itself.
From jamieoliver.com
Total Time 3 hours 10 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 647 calories per serving
From jamieoliver.com
Total Time 3 hours 10 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 647 calories per serving
- 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.
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PORK BELLY ROAST | RICARDO
For some Italian celebrations, this moist, boneless roast uses an entire pig—talk about a crowd-pleaser! For our more minimalist version, we use the belly (ask your butcher for a 50% fat ratio), brine it before smothering it in garlic and herbs and cook it slow and low. The result? Succulent, savoury meat that’s the ideal texture—a cross between cured and roasted. Thinly sliced and stuffed into sandwiches or served family-style on a platter, this dish guarantees your guests will go hog wild.
From ricardocuisine.com
Reviews 5
Total Time 5 hours 45 minutes
From ricardocuisine.com
Reviews 5
Total Time 5 hours 45 minutes
- Herb Filling
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PORK BELLY ROAST RECIPE - FOOD.COM
"The lovely thick layer of fat on this particular cut keeps the meat really moist as it roasts, and also gives you an incredible even layer of delicious crackling. Belly is a very underrated cut in the UK, but it is becoming a favourite on gastropub menus, and rightly so. If you're worried about scoring the crackling yourself, ask your butcher to do it for you, that’s what he’s there for."
This is a Jamie Oliver recipe.
From food.com
Reviews 5.0
Total Time 2 hours 10 minutes
Calories 1994.8 per serving
From food.com
Reviews 5.0
Total Time 2 hours 10 minutes
Calories 1994.8 per serving
- Serve the pork with the crackling, gravy, some creamy mashed potato, nice fresh greens and a dollop of English mustard.
See details
PORK BELLY ROAST | RICARDO
For some Italian celebrations, this moist, boneless roast uses an entire pig—talk about a crowd-pleaser! For our more minimalist version, we use the belly (ask your butcher for a 50% fat ratio), brine it before smothering it in garlic and herbs and cook it slow and low. The result? Succulent, savoury meat that’s the ideal texture—a cross between cured and roasted. Thinly sliced and stuffed into sandwiches or served family-style on a platter, this dish guarantees your guests will go hog wild.
From ricardocuisine.com
Reviews 5
Total Time 5 hours 45 minutes
From ricardocuisine.com
Reviews 5
Total Time 5 hours 45 minutes
- Herb Filling
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PORK BELLY ROAST | PORK RECIPES | WEBER GRILLS
Pork Belly Roast
From weber.com
Total Time 1 hours 15 minutes
Category Pork
Calories calories per serving
From weber.com
Total Time 1 hours 15 minutes
Category Pork
Calories calories per serving
- Remove from the grill, and rest at room temperature, indoors, for about 10 minutes before slicing.
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ROAST PORK BELLY RECIPE | BON APPÉTIT
Set it and forget it: This stupid-simple method for pork belly with crackling skin and succulent meat is a total winner.
From bonappetit.com
Reviews 5
From bonappetit.com
Reviews 5
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SLOW-ROASTED PORK BELLY RECIPE | MYRECIPES
From myrecipes.com
Total Time 3 hours 0 minutes
Calories 533 calories per serving
Total Time 3 hours 0 minutes
Calories 533 calories per serving
- Serve the strips on a large wooden cutting board. Chop a couple of them into bite-size pieces to convey the idea, and serve with a knife so everyone can cut their own chunks.
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CRISPY ROAST PORK BELLY RECIPE | BBC GOOD FOOD
A succulent roast with super-crunchy crackling. Make it at the weekend, then use the leftovers for speedy midweek meals
From bbcgoodfood.com
Total Time 2 hours 15 minutes
Category Dinner, Main course, Supper
Calories 531 calories per serving
From bbcgoodfood.com
Total Time 2 hours 15 minutes
Category Dinner, Main course, Supper
Calories 531 calories per serving
- Bring the pork out of the fridge 30 mins before you want to cook it and heat oven to 240C/220C fan/ gas 9. Nestle the fennel and onion underneath the meat. Roast for 40 mins, turning the roasting tin halfway so that it cooks evenly. Turn the oven down to 160C/140C fan/ gas 3, add the apple, apple juice and sherry to the tin and cook for 1 hr. Turn the oven up to 220C/200C fan/ gas 7 and roast for a further 10-15 mins until the crackling is crisp. Remove from the oven and rest for at least 15 mins, keeping the juices and apple, onion and fennel warm in a low oven. Flip the pork over and use a very sharp knife to cut it up into chunks, in line with the rib bones. Spoon over the juices. Use any leftovers in Rosie's pork & black bean tacos or spicy Singapore noodles.
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From thespruceeats.com
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ROAST PORK BELLY RECIPE - BBC FOOD
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From bbc.co.uk
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FOOL PROOF ROAST PORK BELLY | AUSTRALIAN PORK
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SLOW-ROASTED CRISPY PORK BELLY | RECIPETIN EATS
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THE HAIRY BIKERS' ROAST BELLY OF PORK RECIPE
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HAIRY BIKER'S ROAST BELLY OF PORK | DINNER RECIPES ...
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ROAST PORK BELLY - HOW TO MAKE CHINESE ROAST PORK ?? ...
Mar 10, 2021 · Roast the pork on a medium rack for 1.5 hours at 150°C/300°F. Now place the pork on the top rack. Change the oven setting to 250°C/480°C, top heat and 150°C/300°F bottom heat for forty minutes (depends on the oven). You can extend the roasting time until the skin has turned to golden brown with multiple blisters.
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CANTONESE ROAST PORK BELLY - THE WOKS OF LIFE
Mar 21, 2015 · Place in the oven and roast for 1 hour and 30 minutes. If your pork belly still has the rib attached, roast for 1 hour and 45 minutes. Take the pork out of the oven, turn on the broiler to low, and position the oven rack in the lowest position. Remove the top layer of sea salt from the pork belly, unfold the foil, and place a roasting rack on ...
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21 EASY PORK BELLY RECIPES - INSANELY GOOD
Feb 21, 2021 · With this oven recipe, all you need is 5 ingredients and 55 minutes! The key is to let the pork belly marinate in soy sauce, brown sugar, garlic, salt, and pepper. The longer you let it chill, the better flavor you get. Three hours is fine, but overnight is better.
From insanelygoodrecipes.com
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CHINESE CRISPY PORK BELLY | RECIPETIN EATS
Feb 04, 2019 · Roast per recipe and scrape off salt. Instead of flicking to grill/broiler, turn the oven up to 240C/465F. For this method, oven works better to make skin crispy. Place pork on a rack and return to baking tray, roast for a further 30 minutes or until crackling is golden and crispy.
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From recipetineats.com
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SLOW ROAST BELLY OF PORK RECIPE | TASTE OF FRANCE
Nov 01, 2021 · Rub the pork rind with the remaining salt. 7 Put the pork in the oven, with the pork rind on a shelf above, and roast for 10 minutes. Reduce the temperature to 200C (fan oven 180C), gas mark 6, and continue to roast for a further 20-25 minutes until the pork is golden brown and the crackling crisp.
From tasteoffrancemag.com
From tasteoffrancemag.com
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