ROLLED PORK ROAST RECIPE RECIPES

Name: Slow-roast rolled pork belly
Prep time: 10 min
Cook time: 3 h
Total time: 3 h 10 min
Yield: 6
Cuisine: British
Ingredients: 2 tbsp fennel seeds; 1 tsp black peppercorns; 3 garlic cloves , finely chopped; 1 large bunch of fresh thyme , leaves only; 3 tbsp olive oil; 1.5 - 2kg 3lb 5oz - 4lb 8oz piece pork belly (skin on) cut from the slimmer half, skin scored; 2 lemons

SLOW-ROAST ROLLED PORK BELLY RECIPE | BBC GOOD FOOD

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

Our October 2010 Good Food magazine cover recipe in all its crispy, crackly, melt-in-the-mouth glory

Provided by Matt Tebbutt

Categories Buffet, Dinner, Main course

Total Time 3 hours 10 minutes

Prep Time 10 minutes

Cook Time 3 hours

Yield 6

Number Of Ingredients 7

Ingredients

2 tbsp fennel seeds
1 tsp black peppercorns
3 garlic cloves , finely chopped
1 large bunch of fresh thyme , leaves only
3 tbsp olive oil
1.5 - 2kg 3lb 5oz - 4lb 8oz piece pork belly (skin on) cut from the slimmer half, skin scored
2 lemons

Steps:

Toast the spices in a dry frying pan for a couple of mins. Pound them together in a pestle and mortar with some flaked sea salt, the garlic and half the thyme to make a paste, then mix with 2 tbsp olive oil.
Lay the pork on a board skin-side down. Rub the herb mix all over the flesh then scatter with the remaining whole thyme leaves. Neatly roll the meat into a joint surrounded by the skin then use butchers' string to tie the joint tightly at regular intervals to hold the joint together. Cover and chill, leaving to marinate for a few hours or overnight.
When ready to cook, rub the skin of the joint with plenty of salt and 1 tbsp remaining olive oil. Put it on a wire rack and roast at 200C/180C fan/gas 6 for 30 mins. After this time, squeeze the lemons over the skin and turn the heat down to 180C/160C fan/gas 4. Roast for a further 2 hrs. Finally turn the heat back up to 220C/200C fan/gas 7 and give it a final blast for another 30 mins or so, to finish the crisping of the skin. Allow to rest somewhere warm for 20 mins. Carve up into thick slices and serve with your favourite roast dinner accompaniments.

Nutrition Facts : Calories 585 calories, FatContent 44 grams fat, SaturatedFatContent 16 grams saturated fat, CarbohydrateContent 2 grams carbohydrates, ProteinContent 45 grams protein, SodiumContent 0.83 milligram of sodium

ROLLED PORK LOIN ROAST WITH CRACKLING | PORK RECIPES ...

Rolled Pork Loin Roast with Crackling | Pork Recipes ... image

The key to the perfect pork roast with crackle is starting with a great piece of meat and setting your barbecue up correctly for roasting at high temperatures at the beginning to crackle the skin.

Provided by Laura Romeo - Weber Grill Expert

Categories Pork

Total Time 2 hours

Prep Time 30 minutes

Cook Time 1 hours 30 minutes

Yield 6 servings

Number Of Ingredients 4

Ingredients

2 kilograms skin-on rolled pork loin roast (see tips)
2 teaspoons olive oil
3 teaspoons sea salt
Apple sauce (see Weber's Easy Apple Sauce Recipe)

Steps:

Prepare the pork loin roast (see tips for additional information). Score the skin and truss the roast if the butcher hasn’t already done so.
Ensure your barbecue is clean and free from any grease or debris. Prepare your barbecue for indirect cooking over high heat (230°C -260°C). If you are using a Weber® Q barbecue, set up your barbecue with a convection tray and a trivet.
Lightly coat the pork loin with olive oil and season with salt all over, rubbing the salt into the score marks. To estimate the cooking time, measure the height of the pork roast through its thickest part and cook for 1 minute per millimetre for a medium doneness. For example, if the roast is 90mm thick, cook for 90 minutes.
Roast the pork over indirect high heat, with the lid closed, for 20 to 30 minutes to crackle the skin; avoid lifting the lid during this time.
Adjust the barbecue temperature to indirect medium heat (190° to 230°C), the roast setting, and continue to cook over indirect medium heat for the remaining cooking time, or until the internal temperature reaches 60°C for a medium result. The internal temperature will continue to rise 3°C to 6°C while resting (final doneness temperature for Pork is 63°C for medium, 68°C for medium well).
Once the pork has cooked, leave to rest for 15 minutes before carving. Remove the butcher’s twine, carve and serve with the apple sauce.

Nutrition Facts : Calories calories

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