Hello everybody, it is Brad, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, roast pork belly. It is one of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
Roast pork belly is one of the most favored of recent trending meals on earth. It’s easy, it is fast, it tastes delicious. It’s appreciated by millions every day. They are fine and they look wonderful. Roast pork belly is something that I have loved my whole life.
Pork belly is a fatty piece of meat that is often used to make bacon and pancetta. This roasted pork belly recipe is simple, using nothing more than basic seasonings and extra-virgin olive oil. Slow-roasting really locks in the flavours, and the end result will be a delicious crispy delight perfect to share with family and friends.
To begin with this recipe, we have to prepare a few ingredients. You can cook roast pork belly using 10 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Roast pork belly:
- Prepare 1 kg pork belly, bone in, skin on
- Prepare 3-4 large garlic cloves
- Take 2 tbsp. dried marjoram
- Take 2 tsp black or garlic pepper
- Prepare 3 tbsp. black bean paste or sauce
- Get 2 tbsp. dark soy sauce
- Make ready 3 tbsp. runny honey
- Take 2 tsp liquid smoke (optional)
- Make ready 1 medium onion
- Take 1/2 cup dry sherry
Use our roast calculator to work out the exact pork belly cooking times and temperatures. Remove the roast pork from the oven. Scrape the salt off the skin. Place the pork belly on a grill rack and arrange it over the same baking pan.
Steps to make 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.
Roast Pork Belly with Chile Vinegar. Set it and forget it: This stupid-simple method for pork belly with crackling skin and succulent meat is a total winner. Roast pork belly is the classic Cantonese recipe that will satisfy even the most critical connoisseur. Chinese roast pork is famous for its crackling skin and the aromatic meat. Cantonese Roast Pork Belly, or siu yuk (bah…my Cantonese is terrible…slash nonexistent), is getting added to our compendium of roast meats that can usually be found in your average Chinatown.
So that’s going to wrap this up for this special food roast pork belly recipe. Thanks so much for your time. I’m sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
