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Butcher Roast Pork Belly 1kg – Truly Outstanding Pork on Cooking as the Crackling was Crisp and Flavoursome.
Butcher Roast Pork Belly 1kg – Order on The Website Today
What is the Best Way to Cook Pork Belly
Pork belly slices recipe | BBC Good Food Nothing tastes better than tender pork belly with sticky barbecue sauce. Grill it for a perfect finish, then pile into buns and serve with coleslaw and fries
How do you Cook Pork Belly with Herbs
Carefully score the pork skin with a sharp knife or scalpel. 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. Butcher Roast Pork Belly 1kg
How to Cook Pork Belly for the Chinese New Year
Roast the perfect pork belly with melt-in-the-mouth meat and crunchy crackling, then serve with our herby sauce and fresh slaw A star rating of 4.7 out of 5. Marinate rindless pork belly in a sticky hoisin barbecue sauce, then roast until tender – perfect to fill steamed bao buns for Chinese New Year A star rating of 4.5 out of 5. Butcher Roast Pork Belly 1kg
List of Ingredients for a Pork Belly Salad
Ingredients 1 1.5kg/3lb 5oz pork belly, skin scored 2 2 tbsp finely chopped fresh thyme leaves 3 2 tsp sea salt flakes 4 1 tsp coarsely ground black pepper, 5 3 medium apples, peeled, quartered, cored and cut into thick slices 6 2 medium onions, sliced 7 large handful fresh sage leaves 8 2 tsp plain flour 9 200ml/7fl oz cider. Butcher Roast Pork Belly 1kg
Crispy Pork Belly with Sriracha
Ingredients
- Chinese five-spice 3 tbsp
- garlic 3 cloves, crushed
- sriracha 3 tbsp
- soy sauce 5 tbsp
- boneless pork belly 1.5kg piece, skin scored
- runny honey 3 tbsp
- sea salt
Method
- STEP 1 Mix together the five-spice, garlic, 1 tbsp of the sriracha and 3 tbsp of the soy sauce. Rub really well into the meat, but not the skin, and leave to marinate for a few hours or overnight.
- STEP 2 When ready to cook, heat the oven to 180C/fan 160C/gas 4. Sit the pork skin-side up on a wire rack in a roasting tin and roast for 2 hours 30 minutes.
- STEP 3 While the pork is roasting, put the remaining 2 tbsp sriracha, 2 tbsp soy sauce and honey in a small saucepan together and bubble for a few minutes until syrupy.
- STEP 4 Remove the pork from the oven and cool for 15 minutes while you turn the oven up to 220C/fan 200C/gas 7. Then, using tongs and a sharp knife, cut the crackling away from the pork. Score the exposed fat and sit in another tin.
- Step 5 Sprinkle sea salt over the crackling and put back on the wire rack. Roast the meat and crackling alongside each other for 30 minutes, brushing the pork fat with some of the glaze for the final 5 minutes, until the pork is really charred and sticky, and the crackling brown and really crisp. Smash the crackling into pieces and eat with thinly sliced or shredded pork and the remaining glaze.
The Somerset Roast Pork Belly 1kg is a boneless cut of meat from the belly of a pig. Belly is very popular in Hispanic, Chinese, Danish, Korean and Filipino cuisine. Our Pork Meat is sourced from small family run farms, resulting in top quality produce for our customers.
Preparation Time 10 min
Cooking 2hr
Ingredients
1 kg boneless pork belly
1 tbsp sea salt flakes
1 tsp plack pepper
1 tbsp extra-virgin olive oil
1 onion, sliced into 1cm rounds
1 lemon, sliced into 1cm rounds
Instructions
Preheat oven to 180°C 350°F
score the pork skin at 1 cm intervals.
Dry the skin with paper towel and massage with salt, pepper and olive oil.
Place skin-side down, on an oven tray and roast for 1 hour 20 minutes.
Remove the meat from the oven and increase the oven temperature to 200°C.
Arrange the onion and lemon on the oven tray next to the pork. Turn the Meat over onto the onion and lemon. Roast for a further 20 minutes or until the skin is golden and crispy and the meat is tender.
Somerset Roast Pork Belly 1kg Serves 4
BEST CRACKLING TIP
For the crunchiest crackling, thoroughly dry the skin and refrigerate uncovered overnight.
Rub the rind with 2 tablespoons of cooking oil and one tablespoon of COARSE SEA SALT (you can use more if you like your crackling on the salty side). Rub it in really well.
Season the meat (underside of the pork) with 1 teaspoon salt and another 2 tablespoons olive oil.