We are back with another excellent cut to meat from Tuites Butchers and if you tried that last recipe, we did with them which was the Roasted Lamb you know we are in for a real treat. Pork Belly is up there with the best cuts of meat and when its cooked correctly it can just be just delicious. So, our aim in this recipe is again low and slow along with getting the crispy skin that we all love. I did debate with marinating the pork for the recipe however I really want this piece of meat to stand out on its own in all it is glory. We want to get as much flavour as possible into both the pork and the vegetables that are going to go with it. We have a few tips in this recipe to help you along do not worry this is nothing over complicated, following the right process you can master this recipe first time. You can use any vegetables you wish we have chosen some for this recipe.
Ingredients
• 2kg of Pork Belly
• ½ cup apple cider vinegar
• 3 tbsp of salt
• 3 onion quartered
• 1 blub of Garlic
• 4 Rosemary Sprigs
• 150g of Carrots
• 170g of Potatoes
• 1 tbsp of cornflower
• 1 cup of chicken or beef stock.
Method
- Pre Heat your oven 225 degrees.
- Scoring the Pork belly, your butcher will have no problem in doing it if you ask, however if you wish to do it yourself. With a sharp knife score the fat at angle by running lines down, turn the meat 180 degrees on your board and score in the opposite direction.
- On the fat, rub in some oil into the flesh, using a pastry brush place some apple cider vinegar all over the meat. Then with the salt sprinkle over the entire pork belly and rub the salt into all the scores of fats.
- Place you quartered onions in the middle of the roasting tray, place the pork belly on top skin side up. Place into the oven at 225 for 40 minutes to get the crispy fat started.
- Take out of the oven and add your carrot, potatoes, rosemary, and garlic, turn down the heat to 150 degrees and cook low and slow is the key here for 2 hours 30 minutes.
- For the gravy in the same roasting pan, place on low heat, leave all onions, garlic and herbs in , pour in the stock and whisk , then add the corn flower and allow to thicken.
- Once that happens put through a sieve to and you will have a smooth rich gravy to enjoy.
Easy Cooking 