Pork Belly

Hello everybody, it is John, welcome to my recipe page. Today, I will show you a way to make a special dish, Pork Belly. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.

Pork Belly is one of the most well liked of current trending foods on earth. It's appreciated by millions every day. It's easy, it is quick, it tastes yummy. They are fine and they look wonderful. Pork Belly is something which I have loved my whole life.

Many things affect the quality of taste from Pork Belly, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Pork Belly delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Pork Belly is 4 with left overs. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Pork Belly estimated approx 3 to 5 hours.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook Pork Belly using 17 ingredients and 12 steps. Here is how you can achieve it.

This is a minor variation on Jamie olivers recipe. See the original here: https://www.jamieoliver.com/recipes/pork-recipes/perfect-pork-belly/

Ingredients and spices that need to be Prepare to make Pork Belly:

1. Pork
2. 4 kg pork belly
3. 6 bay leaves
4. 2 tablespoons sea salt
5. 2 tablespoons coriander seeds
6. 2 tablespoons fennel seeds
7. 2 tablespoons black peppercorns
8. 4 onions
9. 300 ml dry cider
10. 3 tablespoons plain flour
11. Veg
12. 4 carrots
13. 4 potatoes
14. 4 sticks celery
15. 2 bulbs of fennel
16. 4 sprigs fresh rosemary
17. 1 bulb of garlic

Instructions to make to make Pork Belly

1. Leave the pork uncovered in the fridge overnight to dry out the skin.
2. Preheat the oven to full whack (240°C/475°F/gas 9).
3. Carefully score the pork skin with a sharp knife or scalpel.
4. Place the bay leaves in a pestle and mortar with the sea salt and give it a good bashing. Add the coriander seeds, fennel seeds and peppercorns, then bash again until fine.
5. Rub 2 tablespoons of the flavoured salt all over the pork, massaging it into all the nooks and crannies, saving the rest for another day. Brush away any excess.
6. Clank up the onions into wedges and arrange them skin-side up in rows. Lay the pork directly over the onions, then roast for 40 to 50 minutes, or until the crackling is golden and super crunchy.
7. Meanwhile, prepare the veg. Scrub the carrots and potatoes, trim the celery and fennel, then clank up into 2½cm chunks and place on a large baking tray. Pick over the rosemary leaves, then break up the garlic bulb and scatter over the cloves, leaving the skin on. Season with salt and pepper, then give it a good mix.
8. Remove the pork from the oven and reduce the temperature to 150°C/300°F/gas 2.
9. Using tongs, carefully lift the pork off the onions and place it directly on the top bars of the oven. Position the tray of veg exactly underneath to catch the tasty juices. Cook the pork for a further 2 to 4 hours – after 2 hours, the meat will be soft and easy to carve, after 4 hours, the meat will be soft enough to ‘pull’. Toss the veg occasionally, turning to coat in the pork juices until caramelised and cooked to your liking, then remove. (Pop an empty tray under the pork to prevent the jui
10. To make the gravy, carefully drain the fat from the onions and reserve for another day. Place the tray on the hob over a medium heat, then pour in the cider and let it bubble away for a few minutes, scraping up all the sticky goodness from the base of the tray.
11. Gradually stir in the flour, then pour in 1.5 litres of boiling water and stir on the heat for 15 minutes, or until thickened and reduced.
12. When it’s time to dish up, arrange the veg on a serving platter with the pork and strain the gravy into a jug. Carve or pull the pork and plate it up with a little bit of everything. Delicious served with a simple watercress and apple salad, and a dollop of English mustard.

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So that's going to wrap it up for this special food Recipe of Ultimate Pork Belly. Thanks so much for your time. I'm confident you will make this at home. There's gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!