DP normally cooks Pork Belly on a BBQ grate we have over hte fire outside but we had some in teh freezer and i felt like something a little different so i plan to roast it tonight.
Basically we normally rub in some oil and salt, then i'm guessing pop it in a hot oven - do i cover it with foil for a bit first or allow it to cook and crackle at the same time & what temp oven?
Any other 'recipe' ideas, might do it with some roast veggies
I've done a beautiful twice cooked pork belly. Really easy and so incredibly yummy.
slice up two onions and put them, six or so star anise and the rind off half an orange into a baking dish and then add a litre or so of water. Rub oil and then salt over the pork, and then put the pork belly (whole, not cut in strips) on a rack over the top and put into a very hot oven (250) for 30 minutes. Then turn the oven right down to 150 and cook for a couple of hours. You need to add water through the process otherwise the pan will dry out and your onion goo burns, but try not to get any liquid on the meat.
Take it out of the oven and allow to cool. Strain off the pan juices for sauce later and include with them the star anise. Chuck out the orange peel. Keep the "solids" fro the juice (all the onion). Then when you're ready for dinner, put the pork back in the oven for an hour at 160. For the last 10 minutes turn the oven up to 220 so the skin gets yummy and crackly.
Put the pan juices, 1/2 cup brown sugar, 1/3 cup red wine vinegar, star anise and a cinnamon stick in a saucepan and cook over medium heat until the sugar dissolves. Bring to boil then simmer until it gets thick - around 5 minutes or so.
Stir in 1 cup chicken stock and simmer for another 5 minutes until reduced. Then add the juice of one orange and the remaining peel and simmer it really slowly until it gets thick.
Reheat the onions (I usually put them in a little dish in the oven for a few minutes).
Cut the pork into strips and serve on rice. Spoon on the onion goo and pour the sauce over the top of everything. Steamed vegies and you're set.
It maybe sounds a bigger deal than it is. I usually do the sauce as soon as I take the pork out of the oven after the first cook, which I normally do in the morning while the kids aren't feral. Then it ends up a really easy dinner that is basically a reheat at the end of the day.
we rub with oil and salt, put oven up high for 30 mins, then drop down for remainder of cooking time. i couldn't give you times though - i just guess (i do that with all my cooking!)
DH says it awesome. me - i don't eat it so can't say anything lol
I have a great recipe where you rub Chinese five spice and ginger into the underside. It is amazing.
On phone but can post when I get home in 30 mins or so...
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Pork Belly Ideas ?
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