Slow roast herby pork belly: Difference between revisions
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'''<span class="reviewTitle">Porktastic!</span>''' | '''<span class="reviewTitle">Porktastic!</span>''' | ||
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">5</span>/5 </span> <span class="reviewDesc">Tender, tasty and lovely crackeling.</span> <span class="reviewAuthor"> [[User:TheJudge|The Judge]] </span></span> | <span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">5</span>/5 </span> | ||
<span class="reviewDesc">Tender, tasty and lovely crackeling.</span> | |||
<span class="reviewAuthor"> [[User:TheJudge|The Judge]] </span></span> | |||
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This [[Slow-roast recipes|slow-roast]] technique produces crisp crunchy [[Crackling|crackling]] and succulent [[Pork|pork]]. | This [[Slow-roast recipes|slow-roast]] technique produces crisp crunchy [[Crackling|crackling]] and succulent [[Pork|pork]]. | ||
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===[[Mise en place]]=== | ===[[Mise en place]]=== | ||
* Preheat the oven to its highest setting - it will be turned down as soon as the meat goes in. | * Preheat the oven to its highest setting - it will be turned down as soon as the meat goes in. | ||
<gallery widths=250px perrow=5> | |||
Image:Slow roast herby pork belly on foil.jpg|Use tin-foil to keep the marinade on | |||
Image:Slow roast herby pork belly marinade.jpg|Marinading | |||
Image:Slow roasted herb pork belly ingredients.jpg|The ingredients | |||
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===Method=== | ===Method=== | ||
Revision as of 17:26, 13 November 2020
This recipe needs advance preparation!
Random recipe review
Porktastic!
5/5
Tender, tasty and lovely crackeling.
| Slow roast herby pork belly | |
|---|---|
 |
| Crispy skin, succulent meat | |
| Servings: | Serves 2 |
| Calories per serving: | 1329 |
| Ready in: | 2 hours 45 minutes |
| Prep. time: | 15 minutes |
| Cook time: | 2 hours 30 minutes |
| Difficulty: | 
|
| Recipe author: | Chef |
| First published: | 23rd November 2013 |
This slow-roast technique produces crisp crunchy crackling and succulent pork.
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- Big handful of sage, stems discarded
- Big handful of rosemary, stems discarded
- 4 cloves of Garlic, peeled and crushed
- 1 small onion, chopped
- Grated zest and juice of 1 lime or lemon
- sea salt and freshly ground black pepper
- 2 tablespoons olive oil
- 500 g joint of pork belly
Mise en place
- Preheat the oven to its highest setting - it will be turned down as soon as the meat goes in.
-
Use tin-foil to keep the marinade on
-
Marinading
-
The ingredients
Method
- Using a food processor with a metal blade attachment or a pestle and mortar, blend the onion, rosemary, garlic, sage, 1 tablespoon of the olive oil, lime juice and zest into a thickish paste. Season with salt and pepper
- Dry the skin of the joint thoroughly with a clean tea-towel
- Cut a criss-cross pattern into the skin with a very sharp knife, and try not to totally penetrate the skin. A Utility knife is ideal for this job.
- Lay the joint out flat, skin side down, on the tea-towel and cut a criss-cross pattern into the meat, this time going halfway through the meat, all over the flesh of the joint. A utility knife is ideal for this task.
- Rub the paste into the cuts in the meat (not the skin)
- If you have the time, leave in to marinate in a cool place for a few hours, or even overnight to let the flavours mingle
- Cover the marinaded meat side with a sheet of tin foil to stop the marinade falling off and lay the joint on a rack, skin-side-up over a roasting tray and rub the remaining tablespoons of olive oil into the skin
- Sprinkle with finely ground sea salt
- Place into the oven and immediately reduce the heat to 220° C (425° F - gas 7) and roast for 20 minutes
- Using a kitchen towel, pat off any excess fat that may be gathering on the top of the crackling
- Reduce the heat to 165° C (325° F - gas 3) and roast for 1.5 to 2 hours. If it is done after 1.5 hours, it won't hurt to rest in a warm place for the last 30 minutes while other accompaniments continue to cook.
- Rest for 10 minutes, then cut into bite-sized chunks
Serving suggestions
Serve hot with apple sauce and fennel, red onion and orange salad. Forget knives and forks, this meal is fingers and napkins!
Recipe source
This recipe is based on the way I saw Jamie Oliver cooking pork belly on one of his TV programs, specifically the herby finish and the cooking method; using a very hot oven to start the cooking.
See also
- A comprehensive guide to roast meat cooking times - give the time you want to carve your roast and we'll give you a timed step by step roasting guide
- Our large selection of slow roast recipes
- Roast potatoes
- Roast vegetables
- Gravy recipes
- Perfect Yorkshire puddings
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