Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, roast pork belly. It is one of my favorites. For mine, I will make it a bit tasty. This will be really delicious.
Slow-roasting really locks in the flavours, and the end result will be a delicious crispy delight perfect to share with family and friends. 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.
Roast pork belly is one of the most popular of current trending meals on earth. It’s simple, it is quick, it tastes yummy. It’s enjoyed by millions daily. Roast pork belly is something which I have loved my entire life. They’re fine and they look fantastic.
To begin with this recipe, we must first prepare a few components. You can cook roast pork belly using 10 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Roast pork belly:
- Take 1 kg pork belly, bone in, skin on
- Take 3-4 large garlic cloves
- Make ready 2 tbsp. dried marjoram
- Prepare 2 tsp black or garlic pepper
- Get 3 tbsp. black bean paste or sauce
- Prepare 2 tbsp. dark soy sauce
- Make ready 3 tbsp. runny honey
- Make ready 2 tsp liquid smoke (optional)
- Make ready 1 medium onion
- Take 1/2 cup dry sherry
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. Roasted pork belly seasoned with paprika, oregano, and turmeric is a satisfying main course when served alongside rice and vegetables. The Hairy Bikers' recipe for the ultimate roast pork belly is great for a Sunday lunch or dinner party.
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.
Use our roast calculator to work out the exact pork belly cooking times and temperatures. The pork belly is first roasted with the salt crust, then the salt crust is removed. All it takes to transform the ugly ducking. The pork belly should be roasted using the rack above it. While baking, the oil will drip to the bottom pan with water.
So that’s going to wrap it up with this special food roast pork belly recipe. Thank you very much for your time. I’m sure that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
