Hello everybody, hope you’re 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 food recipes. This time, I am going to make it a little bit unique. 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 well liked of current trending foods in the world. It’s enjoyed by millions daily. It is simple, it’s fast, it tastes delicious. They’re fine and they look wonderful. Roast pork belly is something that I’ve loved my whole life.
To get started with this particular recipe, we must prepare a few components. You can have roast pork belly using 10 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Roast pork belly:
- Get 1 kg pork belly, bone in, skin on
- Take 3-4 large garlic cloves
- Take 2 tbsp. dried marjoram
- Take 2 tsp black or garlic pepper
- Take 3 tbsp. black bean paste or sauce
- Take 2 tbsp. dark soy sauce
- Prepare 3 tbsp. runny honey
- Take 2 tsp liquid smoke (optional)
- Take 1 medium onion
- Get 1/2 cup dry sherry
Remove from oven and let cool to room. 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. The Hairy Bikers' recipe for the ultimate roast pork belly is great for a Sunday lunch or dinner party.
Instructions 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. Roasted pork belly seasoned with paprika, oregano, and turmeric is a satisfying main course when served alongside rice and vegetables. Roast Pork Belly with Chile Vinegar. Set it and forget it: This stupid-simple method for pork belly with crackling skin and succulent meat is a total winner. The pork belly should be roasted using the rack above it.
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