Slow Roast Pork Belly Recipe

To make the gravy remove all the fat from the bottom of the roasting tin. Make sure that the pork is cold when you scoreit. Take the belly out of the brine or marinade rinse under cold water and pat dry.

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Add the butter and heat to melt.

Slow roast pork belly recipe. This will allow the. Method heat oven to 180c fan 160c gas 4. Increase oven to 220c 200c fan gas 7 and cook for a further 15 20 mins to crisp the skin. Trickle with a little oil.

Lay the pork skin side up on a rack in a roasting tin. Fill baking dish with enough melted pork fat or lard to cover the pork belly by inch. This will make it easier to cut. Clank up the onions into wedges and arrange them skin side up in rows.

Mix the honey together with the cumin and chilli brush it. Cover dish with foil. Step 1 put the pork belly in the fridge overnight leaving the skin exposed to dry. Arrange the potatoes in the roasting tin and top with the pork belly with the skin facing up.

Put the sliced onions in the roasting tin under the pork. Bake at 300 f until tender about 4 hours for a 3 pound piece. Ingredients 1 kilograms pork belly rind scored 4 tablespoons tahini 4 tablespoons soy sauce juice of 1 lemon juice of 1 lime. 6 1 kg pork belly 3 medium onions or peeled and cored green apples 3 teaspoons salt flakes 5 tablespoons oil.

Add 200ml of water to the bottom of the dish and roast for 1 1 2 2 hours. Brush away any excess. Lay the pork directly over the onions then roast for 40 to 50 minutes or until the crackling is golden and super crunchy. Mix together 1 tbsp of the sea salt the thyme leaves and black pepper and rub thoroughly onto the meat but not the skin.

Remove the pork from the tin and allow to rest for 45 mins. Ingredients 1kg pork belly sea salt and black pepper 1 fennel bulb trimmed and roughly sliced 4 fresh bay leaves 3 garlic cloves peeled and bashed 1 tsp cardamom pods bashed 4 star anise 1 tbsp fennel seeds olive oil 325ml white wine 500 750ml chicken stock depending on the size of your pan 1. While the pork is resting heat the tin on the stove. Put the pork on a wire rack in a roasting tray skin side up and cook for 1 hrs.

The next day use a sharp knife to score the skin in 1cm intervals being careful not to go through to the meat. Allow the pork belly to sit in the fridge uncovered for about 4 hours before you plan to cook it.