ROASTED PORK BELLY RECIPE RECIPES

ROASTED PORK BELLY RECIPE | ALLRECIPES

Roasted Pork Belly Recipe | Allrecipes image

Roasted pork belly with spices.

Provided by Lora

Categories Meat and Poultry Pork

Total Time 3 hours 55 minutes

Prep Time 15 minutes

Cook Time 1 hours 30 minutes

Yield 4 pounds

Number Of Ingredients 11

Ingredients

1?½ teaspoons paprika
1?½ teaspoons dried oregano
1?½ teaspoons ground cumin
1?½ teaspoons salt
1?½ teaspoons ground black pepper
1?½ teaspoons garlic powder
1?½ teaspoons onion powder
1?½ teaspoons ground turmeric
1 pinch cayenne pepper, or to taste
4 pounds whole pork belly
2 tablespoons lemon juice

Steps:

Combine paprika, oregano, cumin, salt, pepper, garlic powder, onion powder, turmeric, and cayenne pepper in a bowl; rub onto the non-fat side of pork belly. Cover with plastic wrap and refrigerate, at least 2 hours and up to overnight.
Preheat oven to 450 degrees F (230 degrees C). Line a rimmed baking sheet with parchment paper.
Remove plastic wrap from pork belly and place pork belly, fat-side up, on the prepared baking sheet. Make shallow cuts into the fat of the pork belly in a checkered pattern. Rub lemon juice into the fat.
Roast in the preheated oven until fat begins to brown, 30 to 40 minutes. Reduce oven heat to 350 degrees F (175 degrees C) and continue cooking until fat is crispy, about 1 hour more. Remove from oven and let rest 10 to 15 minutes before slicing.

Nutrition Facts : Calories 207.3 calories, CarbohydrateContent 1.6 g, CholesterolContent 41.1 mg, FatContent 15.7 g, FiberContent 0.3 g, ProteinContent 14 g, SaturatedFatContent 5.2 g, SodiumContent 1082.2 mg, SugarContent 0.2 g

SLOW ROASTED PORK BELLY RECIPE | GORDON RAMSAY RECIPE

Slow Roasted Pork Belly Recipe | Gordon Ramsay Recipe image

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

Ingredients

More about "roasted pork belly recipe 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

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.

See details

HOW TO MAKE OVEN-ROASTED PORK BELLY TENDER & SUCCULENT ...

Easy oven-roasted pork belly is the best way to cook this tender and rich cut of meat.
From kitchenratings.com
Category Main Course
Cuisine American

Remove the baking sheet from the oven, place the meat on a cutting board and cover with tin foil. Rest for 10 minutes. Then uncover the meat, slice and serve.

See details

SLOW-ROASTED PORK BELLY RECIPE | MYRECIPES

From myrecipes.com
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.

See details

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

Do Ahead: Chile vinegar can be made 1 week ahead. Store at room temperature.

See details

SLOW ROASTED PORK BELLY WITH APPLE CIDER GLAZE | PORK ...

This is the perfect pork belly; soft, tender, juicy meat, fat rendered and of course mouth-watering crunchy crackle. Served with a simple sour, sweet and tangy apple cider reduction; perfect for entertaining or a lavish night in.
From weber.com
Total Time 5 hours 20 minutes
Category Pork
Calories calories per serving

Slice the pork belly and serve with the Apple Cider Reduction.

See details

PERFECT PORK BELLY | JAMIE OLIVER ROAST PORK RECIPES

This is a beautiful basic recipe that gives you melt-in-your mouth juicy pork belly with incredible crackling – and it works every time. Carve it up for a mighty roast, or continue slow-cooking until it’s soft enough to pull with two forks. Massive smiles guaranteed.
From jamieoliver.com
Total Time 3 hours
Cuisine https://schema.org/LowLactoseDiet
Calories 508 calories per serving

1. Leave the pork uncovered in the fridge overnight to dry out the skin.
2. Preheat the oven to full whack (240°C/475°F/gas 9).
3. Carefully score the pork skin with a sharp knife or scalpel.
4. 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.
5. 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.
6. 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.
7. 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.
8. Remove the pork from the oven and reduce the temperature to 150°C/300°F/gas 2.
9. 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.)
10. 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.
11. 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.
12. 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.

See details

SLOW-ROAST BELLY OF PORK RECIPE | BBC GOOD FOOD

Season and roast your pork belly to perfection and let the flavours speak for themselves
From bbcgoodfood.com
Total Time 2 hours 10 minutes
Category Dinner, Main course
Cuisine British
Calories 576 calories per serving

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.

See details

CRISPY SLOW-ROASTED PORK BELLY RECIPE - THE SPRUCE EATS

Dec 30, 2014 · With a sharp knife, make several parallel cuts across the skin of the pork belly, 1/4 to 1/2-inch apart. Cut through the skin and fat but not into the meat. The Spruce. Sprinkle the pork all over with kosher salt and freshly ground black pepper. Drizzle with olive oil and rub it all into the pork. The Spruce.
From thespruceeats.com

See details

ROAST PORK BELLY RECIPE - BBC FOOD

Oct 06, 2014 · Method. Preheat the oven to 240C/220C (fan)/Gas 9.. Dry the pork belly skin with kitchen paper. Mix the thyme, sea salt and black pepper together in a bowl. Rub this mixture all of the pork and ...
From bbc.co.uk

See details

SLOW-ROASTED PORK BELLY RECIPE | MYRECIPES

Nov 10, 2017 · Put pork in a large roasting pan (crowding is okay). Coat all over with toasted sesame oil, then with hot pepper oil. Roast for about 20 minutes. Then reduce to 350° and roast 2 to 2 1/2 hours, periodically pouring off fat (have a heatproof bowl handy for this), until pork belly is crisp on top but still juicy within.
From myrecipes.com

See details

SLOW-ROASTED CRISPY PORK BELLY | RECIPETIN EATS

Apr 09, 2021 · Dry the skin, preferably leaving it uncovered overnight in the fridge; Oil and season both the flesh and the skin, then wrap the flesh sides with foil, leaving skin exposed. DO NOT SCORE (Game-changing tip #1); Roast in a slow oven for 2 1/2 hours at 140°C/285°F so the flesh becomes tender;
From recipetineats.com

See details

THE HAIRY BIKERS' ROAST BELLY OF PORK RECIPE

From lovefood.com

See details

PORK BELLY ROAST RECIPE - FOOD.COM

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.
From food.com

See details

SLOW-ROASTED PORK BELLY | GORDON RAMSAY - YOUTUBE

From m.youtube.com

See details

BEST ROAST PORK BELLY RECIPE - OLIVEMAGAZINE

Sep 01, 2019 · Try our perfect roast pork recipe with the best crackling then check out more pork belly recipes such as our roast pork for two.Pair your pork belly with our classic Yorkshire puddings and apple sauce, then also discover more roast dinner recipes.. The perfect pork belly is all about the contrast between crunchy, snappable strips of crackling, and delicately soft meat underneath.
From olivemagazine.com

See details

THE HAIRY BIKERS' ROAST BELLY OF PORK RECIPE

The Hairy Biker's tasty roast belly of pork is cooked with sage and apple for extra flavour. Preheat the oven to 240°C/475°F/gas mark 9. Place the pork on a board and pat the rind dry with kitchen paper if it feels at all damp. Mix the thyme with the salt and pepper and rub this seasoning mixture ...
From lovefood.com

See details

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.
From recipetineats.com

See details

AIR FRYER ROAST PORK BELLY – THE RECIPES MOM | RECIPES ...

Dec 27, 2021 · OK, Got It. (1kg piece boneless pork belly, rind scored (see note)) dry with paper towel. Rub salt (2 tsp sea salt flakes) into pork rind. Step 2. Place the pork in the air fryer basket and spray with oil (Olive oil spray). Set timer for 25 minutes and cook until the rind crackles. Reduce temperature to 160°C.
From therecipesmom.com

See details

ANDREW ZIMMERN COOKS: ROASTED PORK BELLY

Pork Belly 101. By Andrew Zimmern. Roasted pork belly is one of the most unctuous, delicious dishes that you’ll ever eat. To achieve a meltingly tender piece of pork crowned with crispy skin requires a multi-day process, but don’t let that scare you, it’s a simple technique.
From andrewzimmern.com

See details

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 ...
From thewoksoflife.com

See details