Pork Belly Roast Recipe
- Promo
- Jul 10, 2015
- 2 min read
This Pork Belly Roast Recipe is a winner! Made it and was super delicious.
I just love the cooking of Jamie Oliver, his combination of herbs and meat are just the right flavours it looks and is easy to cook. I used two of each vegetables and two garlic cloves. YUMMY!
Ingredients:
1kg Pork Belly
15 g Fennel Seeds
5 g Sea Salt
100ml Olive Oil
Carrots
Celery
Onions
Garlic Cloves, keep it with skin on
Fresh Thyme leaves.
1 Bottle good White Wine
75 g plain flour.
Method:
1. Turn oven to the highest temperature. Using a very sharp knife score the skin down to the meat, make sure not to cut too close to the meat. Core across so that it is in small blocks. Put the fennel and salt in the pestle and mortar and grind till the seeds are smashed and mixed well with the salt.
2. Pour the oil over the skin of the pork and sprinkle the fennel and salt and rub it in well so that it gets in between the squares.
3. Wash the carrots and celery and cut into medium pieces and throw these into the base of roasting dish. Place in the whole garlic bulbs, peel and cut the onions into large wedges and toss in the whole thyme leaves.
4. Put the seasoned pork belly on top of the vegetables and then put into your very hot oven for 10 – 15 minutes until the skin of the belle starts to bubble and is golden brown. (See photo) Lower the temperature to 170°C/325°F/gas 3 then roast for 1.5 hours. Carefully open the oven door and add into the tray ¾ of the white wine. Continue to cook for 1 hour
5. When the meat pulls apart it is ready. If not let it cook until ready.
6. Remove from oven and place the belly carefully on wooden board. Allow it to rest.
7. Put the roasting tray directly on your stove on a medium heat plate. Add the flour and wine and stir until thickened. If the sauce is too thick add more white wine. Mash the vegetables until it looks like a delicious thick looking sauce. I did not strain it, but the recipe suggests your strain the sauce for pouring over the roasted belly.
The recipe suggests removing the crackling from the pork belly and breaking it up into pieces, but I kept it as it is and then pulled the pork belly apart. Served with rice and salads.
AWESOME!
ENJOY! / EET LEKKER!
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