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Pork Belly Roast Recipe

It’s the long weekend and what a super time to invest some time into the awesomeness of roasting and slow cooking!!

To make it even better, this weekend we are having a super special on pork belly roasts!  (see our facebook page https://www.facebook.com/karveitup)

If you want to give this a go, note my cooking tip below for super crackle and buy your pork belly roast the day before you want to cook it.  Enjoy!

 

Pork Belly Roast Recipe

crispy-skin-pork-belly

Ingredients

(serves approximately 6 people)

1.3 – 1.5kg pork belly  **see my tips below for super crackle
sea salt (about a handful)
100ml olive oil (or garlic infused oil if on a low FODMAP diet)
2 -3 carrots
2 -3 sticks of celery
1 onion **
4 -6 garlic cloves, skin on **
fresh thyme, rosemary and sage
750mls dry white wine
75g plain flour (use gluten free cornflour if you want to adapt)

** consider replacing onions and garlic with a turnip if following a low FODMAP diet

Method

Remove your pork belly from the fridge to sit at room temperature while you do your preparation.

Turn oven to 230 degrees.

Rub the salt into the score of the pork belly skin all the way down to the meat. It’s the salt under the skin that helps crackle so push well into the score.

Wash celery and carrots (and turnip if you are using it) and cut into chunks. If using onions peel and cut into large chunks. Put carrots, celery, onion ,garlic (or turnips)and herbs into your roasting tray.

Drizzle some oil onto the pork belly skin and add another sprinkle of salt if you like.

Place the pork belly on top of the vegetables and into the oven for about 15 – 20 minutes – you want to see the skin bubbling and going golden.

Remove your pork belly from the oven and turn the oven temperature to 160 degrees. Pour 500mls of wine into your roasting pan and return your pork belly to the oven and cook for about 1 ½ hours. You know the meat is cooked when it pulls apart easily. If it needs some more time in the oven pop it back in for a while longer.

Once cooked lest rest before serving.

To make gravy: in a pot, whisk some roasting juices and the flour until thick. Add 250mls wine, any remaining pan juices and the vegetables and blend with a hand held blender until thick and creamy. Season to taste.

If too thick add some more wine or some stock and run through a sieve if you want super smooth, silky gravy.

 

My personal tips for super crackle:

When pork has been vacuum sealed, it holds the moisture in the skin, this is not good when trying to cook crackle.

If your pork has been vacuum sealed, remove from the packaging the night before cooking, Wrap the meat with glad wrap so that the meat is well protected and sealed, but the skin remains exposed. Leave it this way overnight in your fridge to dry out.

If it hasn’t been vacuum sealed then this step is still a good tip, but not as necessary.