With a small sharp knife, deeply score the rind at 1cm intervals, being careful to not cut into the meat. Georgina Kiely – Digital food editor, bbcgoodfood.com. If you’re opting for salt, rub the skin with olive oil and scatter with a generous helping of sea salt. The secret to cooking belly pork is the combination of a gentle heat to tenderise the meat and short, high temperature blasts to crisp up the skin on the outside. The secret to cooking belly pork is the combination of a gentle heat to tenderise the meat and short, high temperature blasts to crisp up the skin on the outside. Bake until golden brown, about 50 minutes. Preheat the oven to its highest temperature. It’s easiest to ask a butcher for help and advice with boning, trimming, slicing, scoring, rolling and tying. Allow the meat to rest while you make the gravy. Depending on the recipe, your pork will need either hours or days to prepare for the dinner table. Using a Stanley knife, score the skin down to the meat (try not to cut the meat), making the cuts very close together. Roughly chop the carrots and celery, then throw these into a roasting tray. 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. Let marinate for about one hour. Note: to achieve great crackling, getting the oven temperature correct is critical. The pork will be ready when the juices run clear and the flesh is tender when pierced with a knife. Place the roast on a wire rack inside a baking tray and cook at 240°C (max 250°C conventional) until the rind crackles, up to 50 minutes. Beer 52 exclusive offer: Get a free case of craft beer worth £24. It’s the ultimate combination of crispy skin and juicy meat that puts this dish at the top of the roasting tree. Using a potato masher, mash up the vegetables until you have a delicious thick-looking sauce. Some recipes also recommend leaving the meat uncovered in the fridge for a few hours, in order to dry out the skin and let the meat take on the flavours of your chosen seasoning. This will help the fat run out and the skin to gain its famous crispy texture. If time allows, leave the scored roast uncovered in the fridge for 1 hour, or ideally overnight. Typically, recipes call for around 2 hours at 180C/ fan 160C, then a further 30 mins or so at 200C/ fan 180C. Now that your meat is scored, get ready to season. If you’re unsure, your butcher will be happy to score the meat for you and save you the hassle. Our crisp, cider-braised pork belly recipe for example, calls for cooking the day before, and pan frying for a final crispy flourish. Roasting tins at the ready, here are Good Food's top tips. Once you’re ready to dazzle your guests, assemble a supporting cast of veggies. 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. This process further dries the rind and aids the crackling process. If you are paying for the bones and the butchers bone the belly for you, it’s worth asking to take the pork ribs home, as they are great for stock. Or, if you’re a stickler for mash, why not try these creamy combinations: Mustard mashHorseradish mashCarrot & sweet potato mash. If you’d like a step-by-step guide, check out our ‘How to roast pork belly‘ video. If you’re going for a spice paste, try the fennel, peppercorn, garlic and thyme combo from our slow-roast rolled belly pork. https://www.jamieoliver.com/recipes/pork-recipes/pork-belly-roast Put the tray of roasted vegetables directly onto your hob over a medium heat add, add the flour, then stir together until thick. If you’re feeling particularly adventurous, why not try our bourbon-glazed pork belly chunks for a grown-up, sweet whiskey marinade. Typically, recipes call for around 2 hours at 180C/ fan 160C, then a further 30 mins or so at 200C/ fan 180C. Remove the meat carefully from the oven and test to see if it pulls apart easily. This dish will captivate carnivores everywhere and make your Sunday roast an extra special affair. Pork belly is a treat few turn down, so why not try making this meaty masterpiece at home? Bash the fennel seeds and a good pinch of sea salt in a pestle and mortar to a powder. Pat dry thoroughly with paper towel. Australian Pork Limited PO Box 4746 Kingston ACT 2604. 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. Slow Roasted Pork Belly. https://www.pork.com.au/recipe/fool-proof-roast-pork-belly/380 Let us know in the comments below…, Subscription offer: save 44% and receive a brand-new cookbook. Remove your roast from the packaging and pat dry with paper towel. Cook for 2 to 3 minutes on a low heat, season to taste, then strain through a sieve into a jug. How do you roast pork belly? When you’re ready to cook, put your pork on a wire rack in the sink and pour a jug of boiling water over the rind. Looking for more ravishing roasts? Reduce the oven temperature to 170°C/325°F/gas 3, and roast for 1 hour 30 minutes. Find out how to get that super-succulent pork belly with crunchy crackling you've always dreamed of. If you have more time, marinating the meat for a few hours, or even overnight if you’re making ahead of time, will always give a greater depth of flavour. Slow Roasted Pork Belly has been on several cooking shows lately about how great it is to eat so when I saw some on special at my supermarket, I had to give it a go.. Once it’s ready for the oven, the first step is a slow and low heat. HOW TO PREPARE PORK BELLY IN THE OVEN WITH HONEY: Place the pork belly slices on a baking dish and season with salt, crushed garlic, saffron, honey, red pepper sauce, pepper, Worcestershire sauce, olive oil and lemon juice. When the time's up, carefully open the oven door and pour in three-quarters of the wine. If not, cook for a little longer. Cook for 1 further hour. Once it’s ready for the oven, the first step is a slow and low heat. Our slow-roasted pork belly & chicory cooks the veg along with the meat for a flavoursome cooking combination. Turn the oven down to 180°C and cook for 25 minutes. Why not try serving with our bay-infused potatoes? If the recipe calls for the skin to be scored, pork belly has particularly tough skin, so you’ll need a sharp knife to get the right cut. Always allow your meat to rest before serving as this provides a juicier, more succulent mouthful. “An absolute classic – the best pork belly recipes let this wonderful cut of meat speak for itself. We recommend the use of an “oven thermometer” to verify that the stated oven temperature is accurate. ”, Please enable functionality cookies to use this feature, Please enable targetting cookies to show this banner, 1.3 kg piece of higher-welfare pork belly, 15 g fennel seeds, 100 ml olive oil, 2 carrots, 2 sticks of celery, 1 bulb of garlic, 2 onions, ½ a bunch of fresh thyme, 1 bottle of white wine, 75 g plain flour.

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