#Crispy #Roast #Pork #Belly

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#Crispy #Roast #Pork #Belly

Thursday, March 21, 2019

#Crispy #Roast #Pork #Belly




Crispy Roast Pork Belly
#Crispy #Roast #Pork #Belly
There's nothing as thin as a slow-roasted piece of pork belly with crispy cracklings paired with a rotisserie sauce, it's a comfort food paradise!


ìngredìents

  • 1 kg Pork Belly, Bone ìn skìn on
  • 1 Tsp Black Pepper Corns, Coarsely Ground
  • 1 Tsp Coarse Sea Salt
  • 1 Large Onìon, Cut ìnto 1cm slìces

For the Red Cabbage

  • 300 g Red Cabbage, Shredded
  • 3 Tbsp Olìve Oìl
  • 25 g Honey
  • 100 ml Red Wìne
  • 25 ml Red Wìne Vìnegar
  • 1/2 Tsp Coarse Sea Salt
  • Good Grìnd Black Pepper

For the 'Gravy'

  • 200 ml Cìder
  • 200 ml Chìcken Stock
  • 25 g Butter
  • Salt and Pepper


Instructions

  1. Make sure your pork belly has been bought closer to room temperature before cooking.
  2. Preheat your oven to 220°C or 450°F.
  3. Score the skin of the pork in a crosshatch pattern with each cut around 1cm from the last.
  4. Cut the onion into slices around 1-1.5 cm thick, do not worry about removing the skin.
  5. When your oven is hot arrange the onion slices in a square roughly the same size as your pork and place the pork on top
  6. Place in the oven for 30 minutes or until the skin begins to blister, you may need to turn the pork occasionally if your oven has hot spots.
  7. When the skin is beginning to blister and crackle turn down the heat to 150°C or 300°F and allow to cook for another 2 hours.
  8. If you want roast potatoes add them when you reduce the oven temperature.
  9. When the pork is done remove from the oven and allow to rest for 20 minutes.
  10. If you have roast potatoes in the oven turn the temperature up to 200°C or 400°F to crisp them up whilst you rest the meat.
  11. Now is the perfect time to make the gravy, pour off all but a scant covering of fat from the roasting pan and place over a high heat.
  12. Pour in the cider scraping the pan as you go to deglaze
  13. Then pour in the chicken stock and reduce my two thirds to three quarters.
  14. When reduced pass through a fine-mesh sieve.
  15. Melt in the butter whilst whisking and taste for seasoning adding salt and pepper as required.

Notes

  • I usually parboil floury potatoes for 10 minutes for roasters, then toss them around to rough them up before I put them in the roasting tin.


Nutrition Information: 

  • YIELD: 4 SERVING SIZE: 1
  • Amount Per Serving: CALORIES: 898 TOTAL FAT: 65g SATURATED FAT: 26g TRANS FAT: 1g UNSATURATED FAT: 36g CHOLESTEROL: 239mg SODIUM: 1066mg CARBOHYDRATES: 16g NET CARBOHYDRATES: 0g FIBER: 1g SUGAR: 11g SUGAR ALCOHOLS: 0g PROTEIN: 60g