SLOW COOKED PORK BELLY | JAMIE OLIVER RECIPES
Getting ahead is the absolute best thing you can do with this recipe – cooking the pork the day before you need it means all the fats will have solidified so it’s easier to slice, and you’ll also get a much better flavour. As well as achieving incredible tenderness from the slow cook, you get crispy golden gnarliness from the roast on the day.
Yield 12
Number Of Ingredients 7
Steps:
- This works great as a stand-alone recipe, but also as a component in Jamie’s Taco Party from Together – see the full collection of menus here. GET AHEAD Preheat the oven to 180°C/350°F/gas 4. Tear the bay leaves into a pestle and mortar (discarding the stalks), and pound into a mush. Muddle in the spices and 1 teaspoon each of sea salt and black pepper, then loosen with a little olive oil so you can rub it all over the pork belly (leaving the skin as it is for now). Sit the belly in a snug-fitting roasting tray, cover tightly with tin foil and roast for 2 hours. Remove, cool and refrigerate overnight. ON THE DAY Preheat the oven to 200°C/400°F/gas 6. Season the piece of pork skin with a pinch of salt and pepper, then lay on a baking tray and roast at the top of the oven for 1 hour, or until golden and crunchy. Transfer the pork belly to a board, slice 1cm thick, then lay across a large baking tray (reserving the tray of juices for my Black beans & cheese. Roast the pork for 30 minutes, or until crisp, sizzling and golden. Carefully drain off any fat from the crackling tray and save in a jar for tasty cooking another day, then snap up the crackling. Serve up at the table with all the sides, ready for taco building.
Nutrition Facts : Calories 327 calories, FatContent 25.8 g fat, SaturatedFatContent 9.2 g saturated fat, ProteinContent 24 g protein, CarbohydrateContent 0.2 g carbohydrate, SugarContent 0 g sugar, SodiumContent 0.6 g salt, FiberContent 0.4 g fibre
STICKY PORK BELLY BAO BUNS RECIPE | BBC GOOD FOOD
These soft Chinese bao buns are stuffed to bursting with spicy pork and topped with crushed chilli peanuts
Provided by Jennifer Joyce
Categories Dinner, Main course, Supper
Total Time 2 hours 40 minutes
Prep Time 40 minutes
Cook Time 2 hours
Yield makes 10
Number Of Ingredients 20
Steps:
- Heat oven to 160C/140C fan/gas 3. Heat the oil in a flameproof casserole dish over a medium-high heat. In batches, brown the pork belly well, then transfer to a plate. Tip the sugar into the dish and cook over a medium heat until starting to dissolve and caramelise, then quickly stir in the garlic, ginger and star anise, and cook for 1 min.
- Carefully pour in the rice wine and soy sauce – watch out, it will spatter – and simmer to dissolve the sugar. Stir the pork into the caramel to coat, then add 100ml water and the five-spice, and bring to a simmer. Put the lid on and cook in the oven for 1 hr 30 mins. Remove from the oven, uncover, put on a high heat to simmer and reduce the sauce until sticky. Can be prepared up to 2 days ahead and chilled. Reheat with a splash of water.
- To make the chilli peanuts, mash most of the peanuts using a pestle and mortar, then add the rest of the nuts and roughly crush for a chunky texture. Stir through the togarashi powder. Can be made 2 days ahead and stored in an airtight container.
- For the buns, tip the dry ingredients and a large pinch of salt into a food mixer fitted with a dough hook. Pour in the milk, oil and 100ml tepid water, and work the mixture for about 10 mins until smooth and elastic. Transfer to a greased bowl, cover with cling film and leave to double in size (for about 1 hr)
- Tip the dough onto a floured surface and roll into a sausage shape. Cut the sausage into 10 equal portions. Roll each portion into a bun, then use a rolling pin to roll each bun out into an oval. Lightly grease each one, then fold them over a greased chopstick or skewer and place on a lightly oiled baking tray to rest for 1 hr or until doubled in size. Remove the chopstick or skewer before steaming.
- Heat a steamer and steam the buns on circles of baking parchment in batches for about 10 mins until puffed up. Split the buns and stuff each one with a slice or two of the pork, drizzled with some of the sauce. Scatter over some coriander, cucumber and spring onions, then sprinkle with the crushed nuts and tuck in.
Nutrition Facts : Calories 570 calories, FatContent 22 grams fat, SaturatedFatContent 6 grams saturated fat, CarbohydrateContent 66 grams carbohydrates, SugarContent 17 grams sugar, FiberContent 3 grams fiber, ProteinContent 26 grams protein, SodiumContent 1.4 milligram of sodium
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