Posted on November 15, 2016 by cookwithkathy
4 lb pork belly, boneless and butterflied
1⁄4 cup canola oil
1 cup sugar
1 cup white vinegar
1⁄2 cup kosher salt
1 tbsp whole black peppercorns
4 cloves garlic, smashed
3 bay leaves
2 whole star anise
8 cups water
1 tbsp sugar
1 tbsp kosher salt
1 shallot, peeled
1 tbsp peppercorn
1⁄2 cup coconut vinegar
1 whole red Thai chili, stemmed
12 cloves garlic
2 shallot, peeled
1⁄2 tsp. whole black peppercorns
1 tbsp kosher salt
2 stalks lemongrass
1⁄4 cup cilantro roots, plus cilantro leaves to garnish
- Add brine ingredients in a large saucepan. Cook over high heat until the sugar and salt dissolved. Cool. Add pork belly and refrigerate overnight.
- Add the dipping sauce ingredients in a food processor, purée until smooth. Refrigerate until ready to serve.
- The next day, pre-heat oven to 275°.
- Combine the seasoning rub ingredients in a food processor and purée to form a paste.
- Remove pork belly from brine and rub the inside of the belly with the paste. Roll up and tie, then place in a roasting pan and cook 4 hours in the oven. Cool, then allow to air-dry overnight, uncovered, in the refrigerator.
- The next day, heat canola oil in a 12-inch skillet over medium-high. Cook pork belly, rotating as needed, until golden and crispy, 18–20 minutes. Transfer to a cutting board and let stand at room temperature before thinly slicing crosswise into 1⁄4-inch pieces. Serve with dipping sauce.
Makes 6 servings.
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Posted on October 4, 2016 by cookwithkathy
2 kg pork belly cut from the thick end, after skinning and boning, skin well-scored
100 g blanched hazelnuts
1 bulb fennel, hard stalks removed and diced into rough 1 cm cubes
10 g fennel seeds, toasted
2 onions, roughly chopped
1 bulb garlic, cloves peeled
500 g baby leeks
130 g skinned cooking chorizo
- Salt both sides of the pork belly with several heavy pinches of salt and leave in the fridge overnight. Put the skin in the sink and pour several kettles of boiling water over it. The scored lines will rise up a little. Pat dry and chill uncovered overnight to fully dry it out (this will also help give superior crackling).
- Toast the hazelnuts in a 160ºC oven for about 15 minutes until light gold. Take out, roughly chop and turn up the oven to 180ºC.
- Cook the fennel in olive oil on a low heat with lid on until just softened.
- Put the fennel seeds into a food processor with the onions, garlic, cooked fennel and chorizo. Process until it forms a smooth paste, then season.
- Rinse the pork belly of all salt and pat dry. Lay with the flesh side facing up. Spread the stuffing over the surface and sprinkle with the hazelnuts. Try to leave an inch of space along each edge of the belly to reduce any overspill.
- Starting from the long end, roll up the belly neatly. Tie up the roll with butchers’ string.
- Put the pork in a roasting tray. Season and cook for 2 hours in the 180ºC oven.
- Parboil the leeks whole for 10 minutes. After 2 hours cooking, add the leeks to the pork and cook for another 30 minutes. The belly should be done after 2-1/2 hours but if the crackling requires longer, blast it for an extra 30 minutes at 200ºC (take out the leeks first if you do this).
- Remove from the oven and rest for 15 minutes. Serve on a platter with the leeks.
Source: Olive magazine
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Posted on September 20, 2016 by cookwithkathy
5 lbs rind-on pork belly
Pork Belly Rub
1/4 cup Kosher salt
2 tsp fresh ground black pepper
1 tbsp crushed caraway seeds
1 tbsp dry mustard powder
1/2 cup soy sauce
1 cup brown sugar
3/4 cup bourbon
1/4 cup coarsely chopped toasted almond slices
1 cup lentils – soaked in 3 cups of water for 24 hrs.
1 tbsp olive oil
1 tsp butter
4 oz small diced double smoked bacon
1/3 cup small diced white onion
2 cups chicken stock
1 cup beef consommé
1 tbsp chopped fresh tarragon
Kosher salt and ground black pepper to taste
fresh chervil and sliced almonds, as garnish
2 tsp butter
1 tbsp minced shallot
1-1/2 cups frozen Saskatoon berries
3 tbsp granulated sugar
2 tbsp red wine vinegar
2 tbsp pomegranate juice
zest of one lemon
Kosher salt and black pepper to taste
- Pre-heat oven to 275°C.
- Mix all the rub ingredients together and rub the pork belly generously and aggressively. Set aside for 35 minutes.
- Heat a large skillet on medium low heat, render the rind side of the belly until golden brown, about 10-15 minutes. Adjust the heat to maintain a nice browning.
- Place the pork belly rind-side up in a roasting pan on a rack and cover. Place in the oven and roast for five hours. Every hour pour an additional ounce of bourbon over the belly. Test for tenderness with a fork, if the meat is near falling apart remove from the oven, sprinkle with almonds and let cool over night in the refrigerator.
- Cut the pork into four to five ounce portions and place on a baking sheet.
- Place 1 cup of water and 1/2 cup of bourbon in the roasting pan, deglaze and reduce. Reserve this liquid to pour over the pork. Re-heat at preheated 350°C oven for twelve minutes.
- To make the lentil, heat a sauce pot on medium heat. Add oil and butter. Sauté bacon for five minutes.
- Add onions and sauté stirring occasionally until evenly caramelized. Drain and add the lentils and continue cooking for two minutes. Season lightly.
- Add 1 cup of the chicken stock and simmer lentils until stock is absorbed.
- Add beef consommé and simmer until absorbed and lentils are al dente. Add more chicken stock if needed.
- Season and add fresh tarragon prior to serving.
- To make the berry gastrique, heat a saucepot on medium low heat. Add butter and sweat shallot until translucent.
- Add remaining ingredients except zest and bring to a simmer and reduce until sauce is of a syrup consistency.
- Puree with lemon zest and strain through a fine mesh sieve. Adjust seasoning and serve.
- To serve, slice pork belly and arrange on top of the lentils, drizzle the gastrique on pork before serving.
- Garnish with fresh chervil sprigs and toasted sliced almonds.
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Posted on September 18, 2016 by cookwithkathy
3 brown onions, quartered
4 brown pears, halved
3 bay leaves
1/2 cup maple syrup
sea salt and cracked black pepper
4 x 7 oz pork cutlets, trimmed
2 tablespoons olive oil
2 teaspoons thyme leaves
2 teaspoons Dijon mustard
1/2 teaspoon chili flakes
- Preheat the oven to 200°C (400°F).
- Place the onions, pears, bay leaves, maple syrup, salt and pepper in a baking dish and toss to coat. Roast for 40-45 minutes or until golden and caramelized.
- Place the pork, oil, thyme, mustard and chili in a bowl and toss to coat.
- Heat a large non-stick frying pan over medium heat. Add the pork and cook for 4 minutes each side or until cooked through. Serve with caramelized onions and pears.
Makes 4 servings.
Source: Donna Hay
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Posted on September 13, 2016 by cookwithkathy
1 kg pork belly
sea salt and black pepper
1 fennel bulb, trimmed and roughly sliced
4 fresh bay leaves
3 garlic cloves, peeled and bashed
1 tsp cardamom pods, bashed
4 star anise
1 tbsp fennel seeds
1-1/2 cups white wine
2 to 3 cups chicken stock (depending on the size of your pan)
1 tbsp wholegrain mustard
- Preheat the oven to 180°C.
- Score the pork belly skin diagonally in a diamond pattern at 1-1/2 cm intervals. Season generously with salt and pepper, rubbing it well into the skin.
- Put the fennel, bay leaves, garlic, cardamom, star anise and half the fennel seeds into a hot roasting tray on the stove with a little oil and heat for about 2 minutes until aromatic.
- Push the fennel and herbs to the side of the tray, then add the pork, skin side down, and cook for at least 5 minutes until turning golden brown.
- Turn the pork over, season the skin again with salt and sprinkle with the remaining fennel seeds. Pour in the wine to deglaze the pan, scraping up the bits from the bottom (be careful not to get the skin of the pork wet). Bring to the boil, then pour in enough stock to come up to the layer of fat just below the skin and allow to boil again.
- Transfer the tray to the preheated oven and cook for 2-1/2 hours.
- Transfer the meat to a warm plate and set aside to rest.
- Meanwhile, spoon off any excess fat in the roasting tray or drag a slice of bread along the surface of the cooking juices to absorb it. Heat the tray on the stove, adding the mustard. Mix in with a whisk, then taste and adjust the flavours as necessary. Remove the star anise and cardamom pods and pour the sauce into a jug. Serve the pork with the sauce on the side.
Makes 4 servings.
Source: Gordon Ramsay Ultimate Cookery Course
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