SMOKED PORK BELLY RECIPES RECIPES
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
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
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