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Slow cooked belly pork, any ideas?
8 Answers
I have a 1.2kg piece that's too big to go in the slow cooker, so oven recipes would be welcome. Thanks
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Rub salt on the rind then put in oven for 20 mins at 220F then turn down to 175 F and roast for another hour and a quarter. Ideal roast dinner
If you think belly of pork is too fat buy a thick end of belly which is the best cut in a pig for flavour. You will have to go to a proper butchers as supermarkets do not sell this cut.
If you think belly of pork is too fat buy a thick end of belly which is the best cut in a pig for flavour. You will have to go to a proper butchers as supermarkets do not sell this cut.
This is shoulder pork but I'm sure it would work equally well with belly. The gravy is lush..
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The slower you cook it-the better it will be...and I mean very slow!
Here's an excellent recipe
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Here's an excellent recipe
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Here's one, sloopy - Slow Roasted Sticky Belly of Pork - fab for an early autumn dinner!
Ingredients
1.3kg piece pork belly , boned, rind left on and deep scored
2 tsp sunflower oil
1 tsp white peppercorns , crushed
3 large onions , sliced
2-3 tbsp clear honey
2 tsp ground cumin
1 red chilli , deseeded and chopped
Heat oven to 180C/fan 160C/gas 4. Lay the pork, skin-side up, on a rack in a roasting tin. Trickle with a little oil, then lightly press on the crushed peppercorns and a sprinkling of coarse sea salt.
Place in the oven, then cook for 1 hr. Remove from the oven and baste with the juices. Continue to cook for a further 1½ hrs, basting every 20 mins.
Put the sliced onions in the roasting tin under the pork. Mix the honey together with the cumin and chilli, brush it over the pork, then increase the oven to 200C/fan 180C/ gas 6. Cook for a further 30-40 mins, basting occasionally, until caramelised with a rich, golden glaze over the pork.
Once cooked and tender (this can be easily tested by piercing the flesh with a knife), remove pork from the oven, then leave to rest for 10-15 mins
.
While the pork is resting, heat the tin on the stove with the onions, adding 2 tbsp water. This will lift any residue from the pan, creating a moist cooking liquor. Season the onions with salt and pepper, then divide between 6 plates.
Carve pork into 6 portions, then serve on top of the onions. Pour any remaining liquor over and serve
Flavoured mash goes really well (horseradish or mustard, or chives......)
Ingredients
1.3kg piece pork belly , boned, rind left on and deep scored
2 tsp sunflower oil
1 tsp white peppercorns , crushed
3 large onions , sliced
2-3 tbsp clear honey
2 tsp ground cumin
1 red chilli , deseeded and chopped
Heat oven to 180C/fan 160C/gas 4. Lay the pork, skin-side up, on a rack in a roasting tin. Trickle with a little oil, then lightly press on the crushed peppercorns and a sprinkling of coarse sea salt.
Place in the oven, then cook for 1 hr. Remove from the oven and baste with the juices. Continue to cook for a further 1½ hrs, basting every 20 mins.
Put the sliced onions in the roasting tin under the pork. Mix the honey together with the cumin and chilli, brush it over the pork, then increase the oven to 200C/fan 180C/ gas 6. Cook for a further 30-40 mins, basting occasionally, until caramelised with a rich, golden glaze over the pork.
Once cooked and tender (this can be easily tested by piercing the flesh with a knife), remove pork from the oven, then leave to rest for 10-15 mins
.
While the pork is resting, heat the tin on the stove with the onions, adding 2 tbsp water. This will lift any residue from the pan, creating a moist cooking liquor. Season the onions with salt and pepper, then divide between 6 plates.
Carve pork into 6 portions, then serve on top of the onions. Pour any remaining liquor over and serve
Flavoured mash goes really well (horseradish or mustard, or chives......)
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