Hello everybody, it’s John, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, roast pork belly. It is one of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
Roast pork belly is one of the most popular of current trending meals on earth. It is appreciated by millions daily. It’s simple, it’s fast, it tastes delicious. They’re nice and they look wonderful. Roast pork belly is something which I’ve loved my entire life.
Pork belly is a fatty piece of meat that is often used to make bacon and pancetta. This roasted pork belly recipe is simple, using nothing more than basic seasonings and extra-virgin olive oil. Learn to roast pork belly - top tips: Score the pork belly using a very sharp knife.
To begin with this particular recipe, we must prepare a few components. You can cook roast pork belly using 10 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Roast pork belly:
- Make ready 1 kg pork belly, bone in, skin on
- Make ready 3-4 large garlic cloves
- Make ready 2 tbsp. dried marjoram
- Prepare 2 tsp black or garlic pepper
- Prepare 3 tbsp. black bean paste or sauce
- Take 2 tbsp. dark soy sauce
- Get 3 tbsp. runny honey
- Prepare 2 tsp liquid smoke (optional)
- Get 1 medium onion
- Take 1/2 cup dry sherry
Cantonese Roast Pork Belly, or siu yuk (bah…my Cantonese is terrible…slash nonexistent), is getting added to our compendium of roast meats that can usually be found in your average Chinatown. One of my favorite item to get from a Chinese BBQ restaurant is crispy pork belly! The crunch the juicy fatty pork, I love it! Here's my recipe on how to.
Steps to make Roast pork belly:
- Slice the garlic into slivers. With a sharp knife make incisions in the pork belly, on all sides except the skin (unless it’s scored, which I don’t see many benefits of; unscored skin peels off easier for carving) and push the garlic slivers in, as many as you can.
- Season the pork belly all over generously with the marjoram and pepper and drizzle with the black bean paste, soy sauce and honey. Rub the meat with the sauces on all sides and leave to marinate for at least an hour - overnight would best.
- Preheat the oven to 170C/325F/gas 3. Slice the onion, peeled or unpeeled, into 4 rings, place them on the bottom of a roasting tray and sit the pork belly on the onion, skin side up. Pour the sherry into the tray, tent it with foil so that it’s sealed but doesn’t touch the meat.
- Roast for 2 ½ hours, turn the heat up to 180C/350F/gas 4, take the foil off and roast for another hour, until the skin is crisp and charred around the edges. Let the meat rest for 15 minutes before carving.
Roasted pork belly seasoned with paprika, oregano, and turmeric is a satisfying main course when served alongside rice and vegetables. Roast Pork Belly with Chile Vinegar. Set it and forget it: This stupid-simple method for pork belly with crackling skin and succulent meat is a total winner. Remove the roast pork from the oven. Scrape the salt off the skin.
So that’s going to wrap this up for this special food roast pork belly recipe. Thanks so much for your time. I’m confident you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
