PERFECT PORK BELLY | JAMIE OLIVER ROAST PORK RECIPES
Provided by: Jamie Oliver
Total time: 3 hours
Yield: 8 to 10, with leftovers
|4 kg piece of higher-welfare pork belly bone in|
|6 bay leaves|
|2 tablespoons sea salt|
|2 tablespoons coriander seeds|
|2 tablespoons fennel seeds|
|2 tablespoons black peppercorns|
|300 ml dry cider|
|3 tablespoons plain flour|
|4 sticks of celery|
|2 bulbs of fennel|
|4 sprigs of fresh rosemary|
|1 bulb of garlic|
- Leave the pork uncovered in the fridge overnight to dry out the skin.
- Preheat the oven to full whack (240°C/475°F/gas 9).
- Carefully score the pork skin with a sharp knife or scalpel.
- Place the bay leaves in a pestle and mortar with the sea salt and give it a good bashing. Add the coriander seeds, fennel seeds and peppercorns, then bash again until fine.
- Rub 2 tablespoons of the flavoured salt all over the pork, massaging it into all the nooks and crannies, saving the rest for another day. Brush away any excess.
- Clank up the onions into wedges and arrange them skin-side up in rows. Lay the pork directly over the onions, then roast for 40 to 50 minutes, or until the crackling is golden and super crunchy.
- Meanwhile, prepare the veg. Scrub the carrots and potatoes, trim the celery and fennel, then clank up into 2½cm chunks and place on a large baking tray. Pick over the rosemary leaves, then break up the garlic bulb and scatter over the cloves, leaving the skin on. Season with salt and pepper, then give it a good mix.
- Remove the pork from the oven and reduce the temperature to 150°C/300°F/gas 2.
- Using tongs, carefully lift the pork off the onions and place it directly on the top bars of the oven. Position the tray of veg exactly underneath to catch the tasty juices. Cook the pork for a further 2 to 4 hours – after 2 hours, the meat will be soft and easy to carve, after 4 hours, the meat will be soft enough to ‘pull’. Toss the veg occasionally, turning to coat in the pork juices until caramelised and cooked to your liking, then remove. (Pop an empty tray under the pork to prevent the juices from making a mess in your oven.)
- To make the gravy, carefully drain the fat from the onions and reserve for another day. Place the tray on the hob over a medium heat, then pour in the cider and let it bubble away for a few minutes, scraping up all the sticky goodness from the base of the tray.
- Gradually stir in the flour, then pour in 1.5 litres of boiling water and stir on the heat for 15 minutes, or until thickened and reduced.
- When it’s time to dish up, arrange the veg on a serving platter with the pork and strain the gravy into a jug. Carve or pull the pork and plate it up with a little bit of everything. Delicious served with a simple watercress and apple salad, and a dollop of English mustard.
Calories 508 calories, FatContent 27.8 g fat, SaturatedFatContent 9.3 g saturated fat, ProteinContent 36.1 g protein, CarbohydrateContent 28.3 g carbohydrate, SugarContent 6.4 g sugar, SodiumContent 2.2 g salt, FiberContent 6.5 g fibre
JAMIE OLIVER SLOW-COOKED PORK BELLY | TOGETHER, CHANNEL 4| 2021
Provided by: Jamie Oliver
Yield: Serves 12
Ask your butcher: To remove the pork skin in one piece, ready to roast.
Get ahead: Preheat the oven to 180ºC. Tear the bay leaves into a pestle and mortar (discarding the stalks), and pound into a mush. Muddle in the spices and 1 teaspoon each of sea salt and black pepper, then loosen with a little olive oil so you can rub it all over the pork belly (leaving the skin as it is for now). Sit the belly in a snug-fitting roasting tray, cover tightly with tin foil and roast for 2 hours. Remove, cool and refrigerate overnight.
On the day: Preheat the oven to 200ºC. Season the piece of pork skin with a pinch of salt and pepper, then lay on a baking tray and roast at the top of the oven for 1 hour, or until golden and crunchy. Transfer the pork belly to a board, slice 1cm thick, then lay across a large baking tray (reserving the tray of juices for my Black beans & cheese, page 72). Roast the pork for 30 minutes, or until crisp, sizzling and golden. Carefully drain off any fat from the crackling tray and save in a jar for tasty cooking another day, then snap up the crackling. Serve up at the table with all the sides, ready for taco building.
Veggie love: Scrub 1 butternut squash (1.2kg), carefully halve it lengthways and deseed, then slice 1cm thick and toss with the spice mixture. Roast in a tray on the bottom of the oven at 200ºC for 30 minutes, or until soft and golden.
CALORIES 327kcal FAT 25.8g SAT FAT 9.2g PROTEIN 24g CARBS 0.2g SUGAR 0g SALT 0.6g FIBRE 0.4g
ROAST PORK BELLY RECIPE | JAMIE OLIVER RECIPES
Provided by: Jamie Oliver
Total time: 3 hours 10 minutes
|1.3 kg piece of higher-welfare pork belly|
|15 g fennel seeds|
|100 ml olive oil|
|2 sticks of celery|
|1 bulb of garlic|
|½ a bunch of fresh thyme|
|1 bottle of white wine|
|75 g plain flour|
- Preheat the oven to its highest temperature.
- Using a Stanley knife, score the skin down to the meat (try not to cut the meat), making the cuts very close together.
- Bash the fennel seeds and a good pinch of sea salt in a pestle and mortar to a powder.
- Tip the oil over the top of the scored skin, then sprinkle over the fennel mixture, and rub all over so that everything gets into the scores and down into the meat.
- Roughly chop the carrots and celery, then throw these into a roasting tray. Break the garlic bulb up into unpeeled cloves, peel and chop the onions into large wedges, then toss into the tray with the thyme sprigs.
- Put the seasoned pork belly on top of the vegetables in the tray, then roast for 10 to 15 minutes, or until the skin starts to bubble and turn golden brown.
- Reduce the oven temperature to 170°C/325°F/gas 3, and roast for 1 hour 30 minutes. When the time’s up, carefully open the oven door and pour in three-quarters of the wine. Cook for 1 further hour.
- Remove the meat carefully from the oven and test to see if it pulls apart easily. If not, cook for a little longer. Allow the meat to rest while you make the gravy.
- Put the tray of roasted vegetables directly onto your hob over a medium heat add, add the flour, then stir together until thick. Cook for 1 minute then add in the remaining wine – if you sauce is too thick add a splash more wine or water.
- Using a potato masher, mash up the vegetables until you have a delicious thick-looking sauce. Cook for 2 to 3 minutes on a low heat, season to taste, then strain through a sieve into a jug.
- Remove the crackling from the top of the belly and break up into pieces, pull the pork belly apart, and serve with the jug of gravy on the side, and a selection of seasonal vegetables.
Calories 647 calories, FatContent 41.7 g fat, SaturatedFatContent 10.8 g saturated fat, ProteinContent 29 g protein, CarbohydrateContent 22 g carbohydrate, SugarContent 9.9 g sugar, SodiumContent 1.1 g salt, FiberContent 2.3 g fibre
JAMIE OLIVER’S CRACKING CHRISTMAS: IRRESISTABLE PORK BUNS | CBC LIFE
Irresistable Pork Buns
By Jamie Oliver
Provided by: CBC.CA
|1.2 kg higher-welfare pork belly, bone out|
|400 ml semi-skimmed milk|
|50 g unsalted butter (at room temperature)|
|700 g good-quality Tipo 00 flour, plus extra for dusting|
|1 heaped tbsp caster sugar|
|1 x 7 g sachet of dried yeast|
|1 heaped tsp each baking powder, bicarbonate of soda|
|1 bunch of radishes|
|2 tsp caster sugar|
|6 tbsp rice wine vinegar|
|1 heaped tbsp sesame seeds|
|4 spring onions|
|8 sprigs of fresh coriander|
|1 fresh red chili|
Start cooking the pork a day ahead. Preheat the oven to 140ºC/275ºF/gas 1. Carefully remove the pork skin from the belly (your butcher can do this for you) and pop into the fridge. In a large roasting tray, rub the belly with sesame oil and season with a good pinch of sea salt and sugar. Cover tightly with a double layer of tin foil and cook for 5 hours, then remove, cool and refrigerate in the same tray overnight.
The next day, by hand or in a free-standing electric mixer, combine all the bun ingredients with 1 level teaspoon of salt, then knead for 10 minutes. Place in a bowl, cover with clingﬁlm and prove for 1 hour. Knock the dough back and divide into 20 equal pieces. Roll into smooth balls, place on a ﬂour-dusted tray, cover with a damp tea towel and prove for another hour. One-by-one, with a rolling pin, roll the balls into 10 cm x 12 cm ovals. Lay an oiled chopstick across the middle like a hinge, fold the dough in half over the top and pull the chopstick out. Place each bun on a little rectangle of greaseproof paper in bamboo steamers, in single layers, ready for steaming later.
Preheat the oven to full whack (240ºC/475ºF/gas 9). For the garnish bowls, I like to make quick pickles by ﬁnely slicing the cucumbers and radishes on a mandolin (use the guard!) into separate bowls. Sprinkle each with ½ a teaspoon of salt (don’t worry — most will drain away), then divide the sugar and vinegar between them. Toss and pop into the fridge until needed. Lightly toast the sesame seeds and decant into another bowl. Trim the spring onions, then ﬁnely slice lengthways and pop into a bowl of ice- cold water so they curl up. Pick the coriander leaves. Finely slice the chili. Place the pork skin on a tray, season and roast until puffy and crackled, keeping a close eye on it, then remove — once cool, smash up.
When you’re ready to go, slice the pork 1 cm thick, then halve each slice, return it in a single layer, to the tray it was cooked in, and roast in the oven until golden, draining away the excess fat occasionally to help it crisp up. At the same time, steam the buns over a pan of simmering water for 8 to 10 minutes, or until ﬂuffy. Scrunch and squeeze the pickles to get rid of the excess salty liquid, then transfer to clean bowls. Take everything to the table with a bottle of hoisin and let everyone build their own.
Yield: Makes 4 servings