I have a similar recipe From Jamie, where I have made some changes, basically with minor additions and omission is the same as Wozza, this one from Jamie I have done it a few times, however I will have a go to the amended one.
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Jamie
says: "The lovely thick layer of fat on this particular cut keeps the meat
really moist as it roasts, and also gives you an incredible even layer of
delicious crackling. Belly is a very underrated cut in the UK, but it is
becoming a favourite on gastropub menus, and rightly so. If you're worried
about scoring the crackling yourself, ask your butcher to do it for you, that’s
what he’s there for."
Serves 4
Preparation time: 10 minutes
Cook time: 2½ hours
Ingredients
- 1.5kg pork belly
- Sea salt and freshly ground
black pepper
- 2 red onions, halved
- 2 carrots, peeled and halved
lengthways
- 2 sticks of celery, halved
- 1 bulb of garlic, skin on,
broken into cloves
- A small bunch of fresh
thyme, Sage,
Rosemary
- 600ml water or vegetable
stock
Method: How to make pork belly roast
1. Preheat your oven to full whack,
it needs to be at least (230/°C250°C)
220°C/425°F/gas mark 7.
2. Place your pork on a clean work
surface, skin-side upwards. Get yourself a small, sharp knife Stanley Blade and make scores about a
centimetre apart through the skin into the fat, but not so deep that you cut
into the meat.
3. Rub salt right into all the
scores you’ve just made, pulling the skin apart a little if you have to. Brush
any excess salt off the surface of the skin and turn it over. Season the
underside of the meat with a little more salt and a little black pepper. (Season the underside with the Sage Rosemary and Thyme, )
Place your pork, skin side-up, in a roasting tray big enough to hold the pork
and the vegetables, and place in the hot oven.
4. Roast for about half an hour
until the skin of the pork has started to puff up and you can see it turning
into crackling. Turn the heat down to (160°C) 180°C/350°F/gas
mark 4 and roast for (TWO HOUR) another hour. Take out of the oven and
baste with the fat in the bottom of the tray.
5. Carefully lift the pork up and
transfer to a chopping board. Add all the veg, garlic and thyme to the tray and
stir them into the fat. Place the pork on top of everything and pop the tray
back in the oven. Roast for another hour. By this time the meat should be
meltingly soft and tender. Carefully move the meat to a serving dish, cover
with tin foil and leave to rest while you make your gravy.
6. Spoon away any fat in the tray,
then add the water or stock and place the tray on the hob. Bring to the boil
and simmer for a few minutes, stirring constantly with a wooden spoon to scrape
up all those lovely sticky tasty bits on the bottom of the tray. When you’ve
got a nice, dark gravy, pour it through a sieve into a bowl or gravy boat,
using your spoon to really push all the goodness of the veg through the sieve.
Add a little more salt and pepper if it needs it.
7. Serve the pork with the
crackling, gravy, some creamy mashed potato, nice fresh greens and a dollop of
English mustard. (Drizzle with Honey)