Roast pork belly is the nomero uno that appears to many people’s thought when it arrives to a comfort meal. Today, we are going to provide you procedures on cooking a delicious Roast pork belly.
We hope you got benefit from reading it, now let’s go back to roast pork belly recipe. You can have roast pork belly using 10 ingredients and 4 steps. Here is how you cook it.
Firstly, here are the ingridients that you should ready to serve Roast pork belly:
- Provide 1 kg of pork belly, bone in, skin on.
- Use 3-4 of large garlic cloves.
- You need 2 tbsp. of dried marjoram.
- Get 2 tsp of black or garlic pepper.
- Use 3 tbsp. of black bean paste or sauce.
- Use 2 tbsp. of dark soy sauce.
- Use 3 tbsp. of runny honey.
- Prepare 2 tsp of liquid smoke (optional).
- Provide 1 of medium onion.
- Get 1/2 cup of dry sherry.
After preparing the ingridients, now we are ready to make our delightful Roast pork belly:
- Slice the garlic into slivers. With a sharp knife make incisions in the pork belly, on all sides except the skin (unless it’s scored, which I don’t see many benefits of; unscored skin peels off easier for carving) and push the garlic slivers in, as many as you can..
- Season the pork belly all over generously with the marjoram and pepper and drizzle with the black bean paste, soy sauce and honey. Rub the meat with the sauces on all sides and leave to marinate for at least an hour – overnight would best..
- Preheat the oven to 170C/325F/gas 3. Slice the onion, peeled or unpeeled, into 4 rings, place them on the bottom of a roasting tray and sit the pork belly on the onion, skin side up. Pour the sherry into the tray, tent it with foil so that it’s sealed but doesn’t touch the meat..
- Roast for 2 ½ hours, turn the heat up to 180C/350F/gas 4, take the foil off and roast for another hour, until the skin is crisp and charred around the edges. Let the meat rest for 15 minutes before carving..
Working quickly, arrange the onion and lemon on the oven tray next to the pork. Turn the pork over onto the onion and lemon. Try Simon Hulstone's Pork belly with apple purée and sprouting broccoli or Mark Dodson's Roulade of pork belly, braised red cabbage and apple compote for two very English ways of serving this cut. For something a bit more exotic, Colin McGurran's Roast pork belly with pineapple and satay sauce is definitely one for the more adventurous. Dry the belly slices with kitchen paper, then season with salt and pepper.
Recipe : Roast pork belly
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