Best 4 Pork Belly Roast Recipes

ROAST PORK BELLY TOASTS WITH BLOOD-ORANGE BBQ SAUCE AND PICKLED RED ONION

Steps:

• Cook the pork belly:
• Preheat the oven to 325°F. With a very sharp knife, score the fat of the pork belly into 1/2-inch diagonal lines starting at one corner; repeat going the opposite direction to create a 1/2-inch cross-hatch pattern. Season very generously with salt and pepper on both sides of the pork.
• Place the onion, fennel, thyme and orange peel in the bottom of a small roasting pan. Lay the pork on top of the vegetables, then pour the oil, wine and broth on and around the pork belly. Cover the pan with foil and cook pork is until easily pierced with a knife, about 3 hours.
• To compress the pork (which makes for a better presentation): Transfer pork to a separate, low-sided serving dish. Cover in plastic wrap and top with another serving dish, weighing it down with cans or other heavy items.
• Make the pickled red onions:
• Combine vinegar, sugar, salt, and 1/2 cup warm water in a medium bowl and stir to dissolve. Add the sliced onion and let sit at room temperature for at least 1 hour (or refrigerate at least overnight and up to 1 week).
• Make the BBQ sauce:
• In a small saucepan over medium heat, warm the oil. Add the fennel, shallot, and salt. Cook, stirring occasionally, until softened, but not browned, about 5 minutes. Add the sugar, vinegar, bay leaf, star anise, and juice. Raise the heat to bring the mixture to a boil, then reduce to a simmer and cook until sauce has thickened enough to coat the pork and reduced by two thirds, about 20 minutes. Set aside.
• Assemble the toasts:
• When ready to serve, heat the broiler. Slice the pork belly across into 1/2-inch slices, then cut each slice into thirds. Arrange the slices on a rimmed baking sheet, cut side down; brush with the sauce and broil until crisped. Place one piece of pork on each toast; top with a little more sauce, pickled red onion, fennel fronds, and a pinch of flaky sea salt.

ROAST PORK BELLY WITH FIVE-SPICE RUB

Steps:

• Wipe the meat with kitchen towel to remove any moisture.
• Peel the garlic and pound it with the peppercorns, salt and five-spice powder using a pestle and mortar.
• Lay the pork, skin-side down, in a baking dish and rub the spice mix into the flesh.
• Cover the dish and leave in a cool place for at least 4 hours.
• Set the oven at 220°C.
• Put the pork in, skin-side up, and bake for 30 minutes, then turn the heat down to 180 C and roast for another 50-60 minutes.
• Check the juices run clear and if not roast a little longer.
• If you need to crisp up the fat, move the meat to the top shelf for the last 15 minutes.
• Take the pork out of the dish and let rest on a chopping board for at least 10 minutes.
• Cook the greens in boiling water for 3-4 minutes until tender but still crisp.
• Drain and put 1 tbsp water in the pan along with the oil and oyster sauce.
• Bring to a boil and tip in the greens, turn off the heat and over.
• Carve the pork along the bones.
• Serve with greens and rice.

PORK BELLY ROAST

Steps:

• Preheat your oven to full whack, it needs to be at least 220°C/425°F/gas mark 7.
• Place your pork on a clean work surface, skin-side upwards. Get yourself a small sharp knife and make scores about a centimeter apart through the skin into the fat, but not so deep that you cut into the meat.
• Rub salt right into all the scores you've just made, pulling the skin apart a little if you have to. Brush any excess salt off the surface of the skin and turn it over. Season the underside of the meat with a little more salt and a little black pepper. Place your pork, skin side-up, in a roasting tray big enough to hold the pork and the vegetables, and place in the hot oven.
• Roast for about half an hour until the skin of the pork has started to puff up and you can see it turning into crackling. Turn the heat down to 180°C/350°F/gas mark 4 and roast for another hour. Take out of the oven and baste with the fat in the bottom of the tray.
• Carefully lift the pork up and transfer to a chopping board. Add all the veg, garlic and thyme to the tray and stir them into the fat. Place the pork on top of everything and pop the tray back in the oven. Roast for another hour. By this time the meat should be meltingly soft and tender. Carefully move the meat to a serving dish, cover with tin foil and leave to rest while you make your gravy.
• Spoon away any fat in the tray, then add the water or stock and place the tray on the hob. Bring to the boil and simmer for a few minutes, stirring constantly with a wooden spoon to scrape up all those lovely sticky tasty bits on the bottom of the tray. When you've got a nice, dark gravy, pour it through a sieve into a bowl or gravy boat, using your spoon to really push all the goodness of the veg through the sieve. Add a little more salt and pepper if it needs it.
• Serve the pork with the crackling, gravy, some creamy mashed potato, nice fresh greens and a dollop of English mustard.

PORK BELLY ROAST RECIPE

Steps:

• 1. Preheat your oven to full whack, it needs to be at least 220°C/425°F/gas mark 7. 2. Place your pork on a clean work surface, skin-side upwards. Get yourself a small, sharp knife and make scores about a centimetre apart through the skin into the fat, but not so deep that you cut into the meat. 3. Rub salt right into all the scores you've just made, pulling the skin apart a little if you have to. Brush any excess salt off the surface of the skin and turn it over. Season the underside of the meat with a little more salt and a little black pepper. Place your pork, skin side-up, in a roasting tray big enough to hold the pork and the vegetables, and place in the hot oven. 4. Roast for about half an hour until the skin of the pork has started to puff up and you can see it turning into crackling. Turn the heat down to 180°C/350°F/gas mark 4 and roast for another hour. Take out of the oven and baste with the fat in the bottom of the tray. 5. Carefully lift the pork up and transfer to a chopping board. Add all the veg, garlic and thyme to the tray and stir them into the fat. Place the pork on top of everything and pop the tray back in the oven. Roast for another hour. By this time the meat should be meltingly soft and tender. Carefully move the meat to a serving dish, cover with tin foil and leave to rest while you make your gravy. 6. Spoon away any fat in the tray, then add the water or stock and place the tray on the hob. Bring to the boil and simmer for a few minutes, stirring constantly with a wooden spoon to scrape up all those lovely sticky tasty bits on the bottom of the tray. When you've got a nice, dark gravy, pour it through a sieve into a bowl or gravy boat, using your spoon to really push all the goodness of the veg through the sieve. Add a little more salt and pepper if it needs it. 7. Serve the pork with the crackling, gravy, some creamy mashed potato, nice fresh greens and a dollop of English mustard.