BEST PORK BELLY RECIPES - OLIVEMAGAZINE
PORK BELLY RECIPES | BBC GOOD FOOD
Discover our best ever pork belly recipes for mouth-watering slow roast pork belly slices, barbecue braised bites or stunning mains stopped with crispy crackling.
Provided by Good Food team
Number Of Ingredients 1
More about "where to get pork belly recipes"
ROAST PORK BELLY RECIPE | JAMIE OLIVER RECIPES
From jamieoliver.com
Total Time 3 hours 10 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 647 calories per serving
- Preheat the oven to its highest temperature.
- Using a Stanley knife, score the skin down to the meat (try not to cut the meat), making the cuts very close together.
- Bash the fennel seeds and a good pinch of sea salt in a pestle and mortar to a powder.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
PORK BELLY SLICES RECIPE | BBC GOOD FOOD
From bbcgoodfood.com
Total Time 1 hours 45 minutes
Category Dinner, Main course
Calories 304 calories per serving
- Remove the foil and turn the grill to its highest setting. Grill the meat for 3-4 mins, turning it halfway and brushing over the sauce from the tin, until the sauce is thick and sticky and the slices are charred. Alternatively, put the braised slices on the barbecue and baste in the sauce from the roasting pan as they sizzle away. Serve in buns with coleslaw.
CHINESE-STYLE BARBEQUED PORK BELLY | SAINSBURY'S RECIPES
From recipes.sainsburys.co.uk
Total Time 200 minutes
Cuisine Chinese
Calories 1416 calories per serving
Combine all the ingredients for the pork - except the pork itself. Whisk together in a small bowl and set aside half the sauce for later.
Add the pork to the remaining sauce and make sure all the meat is covered, cover and let the meat marinate for at least 1-3 hours - the longer the better, overnight is ideal.
When youre ready to cook, pre-heat your grill to a medium heat, 180 degrees. Drain the pork and discard the marinade.
Place the slices of pork onto a shallow baking tray lined with foil. Cook for 15-20 minutes, basting 3 or 4 times throughout and flip half way through - until the pork becomes beautifully caramelised on both sides.
leave to cool slightly before serving with the spring onion, sesame seeds and a drizzle of the original marinde.
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