Slow Cooked Pork Belly With Chilli Recipes

STICKY SLOW-ROAST BELLY OF PORK

Sticky slow-roast belly of pork image

Pork belly is a relatively cheap cut of meat, making this an affordable roast to feed a crowd

Provided by James Martin

Time 3h40m

Number Of Ingredients 7

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

Steps:

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 1½ hrs, basting every 20 mins.
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.
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).

Nutrition Facts : Calories 620 calories, Fat 45 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 9 grams sugar, Fiber 1 grams fiber, Protein 43 grams protein, Sodium 0.4 milligram of sodium

SLOW COOKER PORK BELLY

Slow cooker pork belly image

Treat yourself to tender, melt-in-the-mouth slow cooker pork belly. Serve in a warming broth or with seasonal vegetables, apple sauce and gravy

Provided by Miriam Nice

Categories Dinner, Main course, Supper

Time 4h30m

Number Of Ingredients 6

Ingredients

3 garlic cloves, crushed
thumb-sized piece root ginger, finely grated
3 tsp flaky sea salt
1 tbsp soy sauce
1 - 1.2kg pork belly, cut into 3 long strips, rind trimmed but fat left on
2 onions, sliced

Steps:

Mix together the garlic, ginger, salt and soy sauce then rub the mixture all over the pork belly. Put the sliced onion into the bottom of your slow cooker and place the pork belly pieces on top. Cook on high for 4 hours.
Carefully take the pieces of pork belly out of the slow cooker then transfer them to a non-stick frying pan with a good spoonful of the cooking juices, turning occasionally. Let sizzle away on a high heat until all the sides are browned and the liquid has evaporated. Slice or cut into wedges and serve with mashed potato, steamed green vegetables and a gravy made with the cooking juices. Alternatively use in a ramen noodle broth, bao buns or in your own recipe.

Nutrition Facts : Calories 540 calories, Fat 40 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 39 grams protein, Sodium 3.15 milligram of sodium

SLOW COOKED PORK BELLY WITH CHILLI

Slow Cooked Pork Belly With Chilli image

I cooked some really yummy pork the other night which made me go look for the nutritional data on them, which lead me to the recipes on the Australian Pork site. I found 3 I really loved, this is the one I loved the most of those!

Provided by JustJanS

Categories Pork

Time 2h15m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 kg pork belly, rind off
1 liter water
50 g sea salt
200 ml cranberry juice
250 g plum sauce
2 red chilies
150 g white sugar
4 cm piece ginger, roughly chopped
olive oil

Steps:

Score the fat on the pork belly and trim.
Combine the salt and water together and whisk to dissolve.
Place the pork belly into a shallow non-metallic dish. Pour over the salted water, cover and allow to sit covered in the refrigerator for 8 - 24 hours.
Remove belly from the water and pat dry.
Pre-heat oven 160C.
Sprinkle the fat side with a little flaked sea salt and place into a baking dish with the cranberry juice. Cook in the pre heated oven for 1 ½ hours.
Remove and allow to rest.
Combine the plum sauce, chilli, white sugar and pan juices into a small saucepan and stir over a low heat until sugar is dissolved. Simmer for 10 minutes.
Cut the pork belly into squares. Heat a frying pan over a medium-high heat with a little olive oil for 1-2 minutes. Place the pork belly squares into the pan, fat side down and sear for 2 minutes. Turn and brown on the other side. Drizzle over a little sauce to glaze.
Serve on individual plates with steamed Asian greans.
Note: pork may also be served sliced on a large platter for entertaining. Pork belly may also be roasted without soaking if you are short on time.

Nutrition Facts : Calories 1449.5, Fat 133.3, SaturatedFat 48.4, Cholesterol 180, Sodium 5269, Carbohydrate 36.4, Fiber 0.8, Sugar 8, Protein 24.3

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