Slow roast pork belly

[The Large One]

ESPECIALLY FOR XIV EYE

Slow roast belly of pork to die for recipe (for 4)

Ingredients:

• 1 kilo joint of belly of pork
• 10 leaves off a sprig of rosemary
• 3 small cloves of garlic sliced
• Foil big enough to form a nest under and around the joint

Method:
1. Place the pork, crackling side down, in roasting pan. Distribute the rosemary and garlic evenly over the base of the belly. Take the foil and press it over the belly to make sure that the herbs will not shift.

2. Turn the whole lot over, crackling side up, and form the foil into a snug nest around the joint, leaving the crackling exposed and ensuring that the fat from the crackling will drip into the foil nest.

3. Roast at 140ºC for 3 hours and then turn down to 130ºC for another hour (4 hours!) - these are our fan-assisted oven temperatures so you may wish to adjust for a conventional oven, but not by much I think. Maybe +10% maximum.

 

[Rusthall Seagull]

ESPECIALLY FOR XIV EYE

Slow roast belly of pork to die for recipe (for 4)

Ingredients:

• 1 kilo joint of belly of pork
• 10 leaves off a sprig of rosemary
• 3 small cloves of garlic sliced
• Foil big enough to form a nest under and around the joint

Method:
1. Place the pork, crackling side down, in roasting pan. Distribute the rosemary and garlic evenly over the base of the belly. Take the foil and press it over the belly to make sure that the herbs will not shift.

2. Turn the whole lot over, crackling side up, and form the foil into a snug nest around the joint, leaving the crackling exposed and ensuring that the fat from the crackling will drip into the foil nest.

3. Roast at 140ºC for 3 hours and then turn down to 130ºC for another hour (4 hours!) - these are our fan-assisted oven temperatures so you may wish to adjust for a conventional oven, but not by much I think. Maybe +10% maximum.

That sounds gorgeous! Sunday sorted

 

[sully]

Were you doing the catering in hospitality on Saturday TLO?

 

[The Large One]

Were you doing the catering in hospitality on Saturday TLO?

Um, no. Why?

 

[Fourteenth Eye]

hahaha

I actually DID do the slow roast thing yesterday & it was tip top !!

 

[sully]

Um, no. Why?

Pork belly was the main course!

 

[The Large One]

Pork belly was the main course!

Any good?

No, me and XIVE were having a drunken discussion in the pub on Friday night about slow roasting. We were swapping cookery tips and recipe ideas (a conversation we continued on Albion Roar the following day). We're always doing that - the crazy guys that we are. My missus just rolled her eyes to the ceiling.

Anyhoo, he wasn't sure how 'slow' slow-roasting should be. Now he does.

 

[Man of Harveys]

I wish people wouldn't keep bouncing this thread as it's making me feel very hungry.
















Oh.

 

[sully]

Any good?

Delicious.

In fact, the catering in hospitality has improved each time I've been in there. Real gourmet stuff nowadays.

 

[dannyboy]

ive done this a few times and its lovely
i do it slightly different though i sit the pork belly on some onion halfs in the nest and in the bottom of the nest put the herbs of your choice the garlic , pepper etc and some white wine. so while you cook it the wine herby mixture sort of steams the pork from the bottom and it also stews the garlic and onion etc for the gravy as the pork juices will drip into it. make sure you put it in a tin foil though or all the juicy loveliness will bake on to the bottom of the pan.

for the crackling use a pestle and mortar and grind up a teaspoon of cumin seeds , some pepper and def some salt. score the top of the crackling very heavily and pat this mixture in

bingo!!!

 

[The Large One]

Sounds a winner, dannyboy.

 

[Starry]

that sounds superb. we just had twelve piglets born on march 28th, the girlies get to live but the boys are going to be slow roasted.

 

[sam86]

that sounds superb. we just had twelve piglets born on march 28th, the girlies get to live but the boys are going to be slow roasted.

Can I have one? My partners very keen to have a pet pig (even though we don't have a garden...).

 

[Lokki 7]

I went here Fino : Food Menu : Specials with the missus on Friday and had the pork belly. Awesome. Best tapas in London and the wine list is very reasonable. Highly recommended.

 

[Tom Hark Preston Park]

Slow roast belly of pork

Enough about yourself. What did you have for yer tea?