TWICE-COOKED PORK BELLY WITH CIDER SAUCE
This tender, twice-cooked pork has a delectable apple cider sauce and a scattering of fennel seeds and bay leaves. Serve with sweet carrot and onion purée
Provided by Barney Desmazery
Categories Dinner, Main course
Time 3h40m
Number Of Ingredients 8
Steps:
- The day before you want to eat, lay the pork belly skinned-side down, season generously, scatter over the fennel seeds and crumble over 3 of the bay leaves. From the widest side, roll into a tight log and use some butcher's string to tie at regular intervals. (You could take some fennel seeds and bay to your butcher and ask them to do it for you.)
- Heat oven to 170C/150C fan/gas 3 1/2. Melt the butter in a large, shallow flameproof casserole dish or ovenproof sauté pan. Brown the pork all over (this will take a good 15 mins), then remove from the pan and add the vegetables and remaining bay leaves. Cook for about 10 mins until starting to colour. Nestle the pork among the veg. Pour over the cider and bring everything to a simmer, cover and cook in the oven for 2 hrs.
- When the pork is ready, leave to cool a bit, then remove the pork from the braise and chill. Strain the sauce into a jug and chill. Fish out the bay leaves and blitz the veg to a purée in a food processor. Tip into a bowl and chill.
- On the day, heat oven to 220C/ 200C fan/gas 8. Cut the pork into six rounds. Heat the oil in a large frying pan and fry the pork, then put in the oven for 20 mins, turning halfway through, until crispy. Meanwhile, remove the solidified fat from the top of the braising juices, simmer until syrupy and reheat the purée. Serve everything in the middle of the table or smear some of the purée across plate, sit a piece of pork on top next to a burnt butter cabbage wedge, a piece of potato cake and some crackling (see 'Goes well with', right). Pour over some of the sauce and serve.
Nutrition Facts : Calories 536 calories, Fat 37 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 37 grams protein, Sodium 0.4 milligram of sodium
TWICE-BAKED POTATOES WITH CRISPY PORK BELLY AND CHEDDAR CHEESE
Provided by Eric Greenspan
Time 3h20m
Yield 8 to 12 servings
Number Of Ingredients 20
Steps:
- For the potatoes: Preheat the oven to 400 degrees F.
- Make a bed of salt on a quarter-sheet tray and place the potatoes on top. Bake until tender, about 1 hour. Slice the potatoes in half lengthwise, then hollow out the skins, scooping the flesh into a bowl. Add the cream, butter, egg yolks and cheese to the potato filling and mix thoroughly.
- For the pork belly: Meanwhile, turn the heat under a large stovetop pressure cooker to medium-high and add 2 tablespoons oil, along with the onions and garlic. Allow to sweat, about 3 minutes. Add the juniper, allspice, clove, mustard seeds, peppercorns and bay leaves and stir to combine. Pour in the beer and stir in the soy sauce and brown sugar. Bring to a simmer, then gently add the pork belly. Carefully secure the pressure cooker lid and bring to high pressure over medium-high heat. Cook at pressure for as long as it takes for the potatoes to cook, 45 minutes to 1 hour. Turn off the heat and carefully run the pressure cooker under cold water until cool enough to open. Open and remove the pork.
- Preheat a deep-fryer or a large Dutch oven with oil to 350 degrees F.
- Set aside some of the pork pieces for garnish, glazing with what is left in the pressure cooker. Fry the pieces in batches until crispy, 2 to 3 minutes.
- Chop the crispy fried pork into chunks, then fold them into the potato mixture. Spoon the potato mixture into the potato skins and bake until crispy and browned, about 15 minutes. Top each with any remaining pork belly pieces and green onions.
SLOW-ROASTED PORK BELLY WITH CIDER AND APPLE SAUCE
I saw this on a BBC programme called Saturday Kitchen Live which is hosted by a great cook from Yorkshire, James Martin (does great food and easy on the eye :) ) Serve with creamy mashed potato. I didn't get a lot of pan juices and was unable to make a jus to go with this however the meat was wonderfully juicy and tender and the crackling was great. I also didn't have any fresh sage so used dried sage instead, didn't measure it just used common sense and it worked out great.
Provided by Lou van
Categories Pork
Time 3h45m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 250C, or as hot as you can get the oven.
- Score the skin diagonally both ways to create diamond shape grooves with a stanley knife, BE CAREFUL!
- Rub the table salt into the grooves that you have cut into the pork skin.
- Turn the meat over and place fresh sage leaves and three slices of lemon onto the meat, season with the pepper and roll up, tie the pork at intervals with string to ensure it doesn't unroll during cooking.
- Place the pork on a wire rack that fits over an empty roasting tin, and roast for half an hour.
- Reduce the oven temperature to 150C and roast for a further three hours.
- For the cider and apple sauce; put them into a pan with the butter, sugar, water and cider; cover and heat for 4-5 minutes, or until the apples are soft enough to beat to a purée. Keep warm.
- Remove the crackling (skin) and then cover the meat with foil and rest for about 15 minutes.
- Drain the fat from the roasting tin keeping the meat juices in the tin.
- Put the roasting tin with the meat juices in onto the hob and add a small cube of butter (20g) and a splash of cider (optional).
- Slice the pork, remember to remove the string, and serve with the apple sauce and a small drizzle of pan juices.
Nutrition Facts : Calories 2615.9, Fat 258.9, SaturatedFat 97, Cholesterol 364.2, Sodium 226.7, Carbohydrate 27.5, Fiber 4.3, Sugar 20.2, Protein 44.5
TWICE-COOKED CHILE PORK
This is a popular Sichuan dish, which goes perfectly with steamed rice. Pork belly is boiled, sliced and then stir-fried with sweet bean paste, chile bean paste, and green peppers.
Provided by Jin
Categories World Cuisine Recipes Asian Chinese
Time 1h17m
Yield 3
Number Of Ingredients 9
Steps:
- Place pork belly into a pot and cover with water. Add ginger and Sichuan peppercorns. Bring to a simmer over medium-high heat; reduce heat to medium-low. Cover and cook until some of the fat has rendered out, about 20 minutes.
- Remove the pork from the pot and cool to room temperature, about 15 minutes. Drain. Cut the pork into thin slices, about 1/8 inch thick. Return pork slices to pot. Stir in chile bean paste, sweet bean paste, and sugar. Cover and cook over medium heat until the pork is tender, 15 to 20 minutes.
- Heat 1/2 teaspoon oil in a wok over medium heat. Cook and stir green bell pepper and salt until starting to soften, 3 to 5 minutes. Transfer to a dish.
- Heat remaining 2 1/2 tablespoons oil in a wok over medium-high heat. Cook and stir pork until pieces begin to shrink and brown, 3 to 5 minutes. Return green bell pepper to the wok. Cook and stir until fragrant, about 2 minutes.
Nutrition Facts : Calories 329.6 calories, Carbohydrate 6.1 g, Cholesterol 37.4 mg, Fat 27.9 g, Fiber 0.9 g, Protein 14.7 g, SaturatedFat 6.8 g, Sodium 1445.7 mg, Sugar 2.8 g
TWICE-COOKED PORK BELLY WITH SCALLOPS AND VEGIES
Make and share this Twice-Cooked Pork Belly With Scallops and Vegies recipe from Food.com.
Provided by ImPat
Categories Pork
Time 3h45m
Yield 4 serving(s)
Number Of Ingredients 24
Steps:
- Preheat oven to 170C,.
- Place pork in a large ovenproof dish and add stock and bring to the boil over a high heat and then transfer to the oven and simmer, covered, for 2 1/2 hours or until tender.
- Remove pork and set aside.
- Strain stock, reserving 1 cup (250ml).
- Increase oven to 220C and using a small, sharp knife, score pork rind and generously sprinkle with salt and then place pork belly on a rack over a roasting pan and roast for 45 minutes or until the kin is crisp and then slice thickly.
- Meanwhile to make the sauce, melt the butter in a frying pan over a medium-high heat and add eschallot and cook, stirring for 3 minutes or until softened and then add garlic and thyme and cook, stirring for 1 minute.
- Add the ale and bring to the boil, then reduce heat to low and simmer for 5 minutes or until reduced by half.
- Add stock and mustard, then simmer, uncovered, for 10 minutes or until reduced by half.
- Strain sauce into a jug, discarding solids and set aside, covered to keep warm until needed.
- To make the cauliflower puree, heat butter in a small saucepan over a medium heat and cook onion and garlic, stirring, until softened and then add cauliflower and cream and then simmer for 3 minutes or until cream has reduced by half and mixture is thickened.
- Remove from heat and allow to cool slightly before blending until smooth and season with salt and pepper.
- Steam or boil carrot batons for 2 to 3 minutes or until just tender.
- Heat 2 tablespoons of the butter in a large frying pan over a high heat and cook cabbage with a pinch of salt, stirring, for 3 to 4 minutes or until tender and season with pepper.
- Season scallops with salt and pepper and heat a frying pan over a high heat and add remaining butter and the oil and when butter foams add scallops and cook for 30 seconds each side.
- Smear puree over serving plates and drizzle with sauce and top with pork and scallops and serve with carrots and cabbage.
Nutrition Facts : Calories 1867.9, Fat 149.1, SaturatedFat 60.7, Cholesterol 256.6, Sodium 1612.2, Carbohydrate 84.1, Fiber 23.9, Sugar 33.7, Protein 60.1
TWICE-COOKED PORK
Provided by Florence Fabricant
Categories dinner, main course
Time 3h
Yield 4 servings
Number Of Ingredients 13
Steps:
- Place pork, 6 scallions, ginger and salt in large pot. Add water to cover. Bring to a boil, cover, and simmer 1 1/2 to 2 hours, until tender. Remove meat, and discard liquid. When pork has cooled, remove skin and any bones. Cut meat in half crosswise, then slice it thinly lengthwise.
- Slice remaining scallions lengthwise, then in 3-inch pieces.
- Heat oil in wok or skillet. When very hot, add pork and stir-fry until lightly browned, 6 to 8 minutes. Pour off excess oil and fat. Add garlic and ginger, and stir-fry 10 seconds. Add scallions, and stir-fry 2 minutes. Add chili paste, rice wine, soy sauce, sugar and Sichuan pepper, and stir-fry another minute. Scatter with cilantro and serve.
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- In a medium pot, bring 2 quarts of water to a boil. Add the whole piece of pork belly and the ginger, and bring the pot to a boil again. Lower the heat and simmer for 30 minutes, until the pork is tender and cooked through. Remove the pork from the pot and run it under cold running water for about a minute. Set aside.
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