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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Owen Mcglothlin
mcglothlin.o@yahoo.comI'm obsessed with this pork belly roast recipe.
Muhammad Muneer
m18@gmail.comThis pork belly roast is the best I've ever had.
Willy Wonka305
w_w13@yahoo.comThis pork belly roast is a must-try for any pork lover.
Ghania Abdelkrim
a.g6@yahoo.comI'm so glad I found this pork belly roast recipe.
monika gharti
monika_g64@hotmail.comThis pork belly roast is on my list of favorite recipes.
Josh Owens
josh-o@hotmail.comI can't wait to make this pork belly roast again.
Md Yousuf jaman
jaman.m@hotmail.comThis pork belly roast is perfect for a special occasion.
Sabir ullah Wazir
w47@yahoo.comI would recommend this pork belly roast recipe to anyone who loves pork belly.
AFZAL GHORI
ghori-afzal63@gmail.comThis pork belly roast is definitely worth a try. It's a bit time-consuming, but the results are worth it.
Tushar Hasan
t-hasan@hotmail.frOverall, I thought the pork belly roast was a good recipe. It was easy to make and the results were pretty good.
MD.MAINODDIN Khan
m-k@yahoo.comI followed the recipe exactly, but the pork belly roast didn't turn out as crispy as I had hoped.
Sulliman Khan
s_khan@yahoo.comThe pork belly roast was a bit dry, but the flavor was good.
B.
b.73@gmail.comI found that the pork belly roast took longer to cook than the recipe stated.
Wendy Afrifa
wa@gmail.comThe pork belly roast was a little too fatty for my taste, but the crispy skin was delicious.
leslie simons
simons_l@yahoo.comThis recipe is easy to follow and the results are always amazing. I love that I can make it ahead of time and just reheat it when I'm ready to serve.
Waqarahmed Domkibaloch
waqarahmedd44@gmail.comI've made this pork belly roast several times now, and it's always a crowd-pleaser.
Daniel Majeed
majeed-daniel73@yahoo.comThis pork belly roast was a hit at my dinner party. Everyone raved about it.
Khaitsa Muna
m.k@gmail.comI'm not usually a fan of pork belly, but this recipe changed my mind. The meat was so moist and juicy, and the crispy skin was like candy.
Chamila Pathiraja
chamila-p6@gmail.comOMG! This pork belly roast was amazing. I followed the recipe exactly and it turned out perfectly.
Adam Froome
froomeadam@hotmail.frThis pork belly roast recipe is a keeper! The meat was so tender and flavorful, and the crispy skin was to die for. I will definitely be making this again.