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sgt.colon
Joined: 27 Jul 2009 Posts: 7380 Location: Just south of north.
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Sally Too
Joined: 14 Sep 2006 Posts: 2511 Location: N.Ireland
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T.G
Joined: 13 Sep 2009 Posts: 7280 Location: Somewhere you're not
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Toffer
Joined: 01 Nov 2009 Posts: 247 Location: Sutton St Edmund, Lincs
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Sally Too
Joined: 14 Sep 2006 Posts: 2511 Location: N.Ireland
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sgt.colon
Joined: 27 Jul 2009 Posts: 7380 Location: Just south of north.
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BahamaMama
Joined: 21 Sep 2006 Posts: 2315 Location: Away with the fairies
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sgt.colon
Joined: 27 Jul 2009 Posts: 7380 Location: Just south of north.
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Posted: Mon Feb 21, 11 11:11 am Post subject: Sticky slow-roast belly of pork |
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Well I made the following and can I just say, it was very, very nice. I would recommend it to others. Though I did it with peppered mash.
Sticky slow-roast belly of pork.
Ingredients
• 1.3kg piece pork belly , boned, rind left on and scored (ask your butcher to do this)
• 2 tsp sunflower oil
• 1 tsp white peppercorns , crushed
• 3 large onions , sliced
• 2-3 tbsp clear honey
• 2 tsp ground cumin
• 1 red chilli , deseeded and chopped
1. Heat oven to 180C/fan 160C/gas 4. Lay the pork, skin-side up, on a rack in a roasting tin. Trickle with a little oil, then lightly press on the crushed peppercorns and a sprinkling of coarse sea salt. Place in the oven, then cook for 1 hr. Remove from the oven and baste with the juices. Continue to cook for a further 1˝ hrs, basting every 20 mins.
2. Put the sliced onions in the roasting tin under the pork. Mix the honey together with the cumin and chilli, brush it over the pork, then increase the oven to 200C/fan 180C/ gas 6. Cook for a further 30-40 mins, basting occasionally, until caramelised with a rich, golden glaze over the pork. Once cooked and tender (this can be easily tested by piercing the flesh with a knife), remove pork from the oven, then leave to rest for 10-15 mins.
3. While the pork is resting, heat the tin on the stove with the onions, adding 2 tbsp water. This will lift any residue from the pan, creating a moist cooking liquor. Season the onions with salt and pepper, then divide between 6 plates. Carve pork into 6 portions, then serve on top of the onions. Pour any remaining liquor over and serve with the Pumpkin mash (below).
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Marts
Joined: 06 Sep 2005 Posts: 352 Location: London
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fatbloke
Joined: 22 Mar 2009 Posts: 121 Location: Sussex Coast!
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AnnieK
Joined: 12 May 2010 Posts: 50
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Posted: Sun Feb 27, 11 8:25 am Post subject: |
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Put your pork belly slices in a roasting tin with quartered onions, chunks of different coloured peppers, minced garlic, olive oil. Stick in a hot oven until the pork is a nice colour and the veggies browning on the edges - you'll need to give everything a stir a couple of times.
In the meantime you will have cooked, or opened a tin of, puy lentils or lentilles vertes (which are the same things just not from Puy). Take the pork out of the tin. Add lentils, a tin of tomatoes (chop them up), sprigs of thyme and rosemary. Do you like chilli? Put some of that in too. Add enough good stock (I use Marigold if there's nothing in the freezer) to cover your lentil/veg mixture, put the pork on top. Cover the whole thing in foil and put in a medium oven for an hour.
Further thoughts;
Can be prepared in advance.
The second phase could be done in a slow cooker but you wouldn't need anywhere near as much stock.
You could trim the belly slices if there is a lot of fat under the skin; I'd do it after cooking though, you want that fat enriching the lentil/veg mix. |
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Toffer
Joined: 01 Nov 2009 Posts: 247 Location: Sutton St Edmund, Lincs
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jamanda Downsizer Moderator
Joined: 22 Oct 2006 Posts: 35056 Location: Devon
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Nick
Joined: 02 Nov 2004 Posts: 34535 Location: Hereford
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