PORK BELLY ROAST
"The lovely thick layer of fat on this particular cut keeps the meat really moist as it roasts, and also gives you an incredible even layer of delicious crackling. Belly is a very underrated cut in the UK, but it is becoming a favourite on gastropub menus, and rightly so. If you're worried about scoring the crackling yourself, ask your butcher to do it for you, that's what he's there for." This is a Jamie Oliver recipe.
Provided by lady_heather
Categories Pork
Time 2h10m
Yield 4 serving(s)
Number Of Ingredients 8
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.
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Mohammad Ajmal
[email protected]I've made this pork belly roast several times now and it's always a crowd-pleaser. The meat is so flavorful and the crackling is always crispy. I highly recommend this recipe.
BlockBuster Comedy Skit
[email protected]This recipe is a keeper! The pork belly roast was so tender and juicy, and the crackling was perfectly crispy. I served it with roasted potatoes and vegetables, and it was a meal to remember.
Mike Ware
[email protected]I'm not a big fan of pork belly, but I decided to give this recipe a try and I was pleasantly surprised. The pork was cooked to perfection and the crackling was amazing. I will definitely be making this again.
Shahriar Sajjad
[email protected]This pork belly roast was amazing! The meat was so tender and flavorful, and the crackling was perfectly crispy. I definitely recommend this recipe.
Always Stuck
[email protected]I followed the recipe exactly and the pork belly roast turned out perfectly. The meat was moist and juicy, and the crackling was crispy and delicious. I served it with roasted potatoes and vegetables, and it was a delicious meal.
Rawlston Rogers
[email protected]This pork belly roast was a bit of a challenge to make, but it was worth it! The meat was so tender and flavorful, and the crackling was amazing. I will definitely be making this again for special occasions.
Darakhshan Moazzam
[email protected]I've made this pork belly roast several times now and it's always a crowd-pleaser. The meat is so flavorful and the crackling is always crispy. I highly recommend this recipe.
Aaron Clark
[email protected]This recipe is a keeper! The pork belly roast was so tender and juicy, and the crackling was perfectly crispy. I served it with roasted potatoes and vegetables, and it was a meal to remember.
Awais Alee
[email protected]I'm not a big fan of pork belly, but I decided to give this recipe a try and I was pleasantly surprised. The pork was cooked to perfection and the crackling was amazing. I will definitely be making this again.
Phillemon Angula
[email protected]I made this pork belly roast for a special occasion dinner and it was a hit! The presentation was beautiful and the taste was even better. Highly recommend!
Danjal Jorgin
[email protected]I followed the recipe exactly and the pork belly roast turned out amazing. My family loved it! The meat was moist and juicy, and the crackling was crispy and delicious.
Keith Schwall
[email protected]This pork belly roast recipe was absolutely delicious! The pork was so tender and flavorful, and the skin was perfectly crispy. I will definitely be making this again.