ROAST BELLY PORK RECIPES

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ROAST PORK BELLY RECIPE | JAMIE OLIVER RECIPES



Roast pork belly recipe | Jamie Oliver recipes image

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

1.3 kg piece of higher-welfare pork belly
15 g fennel seeds
100 ml olive oil
2 carrots
2 sticks of celery
1 bulb of garlic
2 onions
½ a bunch of fresh thyme
1 bottle of white wine
75 g plain flour

Steps:

    1. Preheat the oven to its highest temperature.
    2. Using a Stanley knife, score the skin down to the meat (try not to cut the meat), making the cuts very close together.
    3. Bash the fennel seeds and a good pinch of sea salt in a pestle and mortar to a powder.
    4. 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.
    5. 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.
    6. 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.
    7. 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.
    8. 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.
    9. 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.
    10. 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.
    11. 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

SLOW-ROAST BELLY OF PORK RECIPE | BBC GOOD FOOD



Slow-roast belly of pork recipe | BBC Good Food image

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

1.5kg/3lb 5oz-4lb 8oz pork belly , scored and boned (ask to keep the bones to make stock for the gravy)
25g/ 1oz butter
25g/ 1oz flour
1l/ 1.75 pints chicken stock or 500ml/18 fl oz if you don't have pork bones

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

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