Big Roast are kicking off our new recipe blog section with a Jamie Oliver classic! We wanted to give our customers the information needed to cook great pork but in slightly smaller quantities than we’re used too. Everyone loves the original Essex boy Jamie Oliver and the simplicity of his recipes is a big plus point.
Pork Belly Recipe Ingredients.
• 1.3 kg piece
• 15 gms Fennel whole seeds
• 10 gms Malden sea salt
• 100 mls olive oil
• Garlic cloves skin on
• Thyme whole and fresh
• 1 bottle white wine
• 75 gms plain flour
Now we know what goes into the dish it’s time to think about cooking it!
Firstly get your oven ready by turning it up to the max. Then get your pork belly and using a sharpe knife score the skin, try and make the scores quite close together as this will help produce the best crackling possible (and everyone loves crackling). Make sure your not cutting into the meat so generally be careful at this stage. Use a pestle and mortar to smash the fennel seeds and sea salt together. This then becomes your dry rub. It’s important to get the dry rub into all the nooks and grannies to ensure the flavour is present through out the meat.
Now for the veg. Wash and cut the carrots and celery into 2 inch pieces. Throw them into a baking tray with some olive oil and start to peel the onions. Cut the onions into quarters and put in the baking tray with the carrots and onions as well as a full bulb of garlic. Add a few time leaves and it’s time to cook!
Place the pork belly on top of the vegetables and put into the very hot oven for 10-15 minutes until the skin starts to bubble and turns golden brown. You then turn the oven down to 170 degrees centigrade and roast for one and half hours. Add 3 quarters of the wine and return the tray to the oven and continue to cook for another hour. After this remove the tray from the oven and set the meat to one side to rest. Now it’s gravy time.
Put the tray of veggies on your stove and turn the hob onto a medium heat. Start to add the flour and stir for a minute until the flour is cooked out. Add the remaining wine continue to cook for another 2-3 minutes and we’re done.
Hopefully if nothing else this short recipe will give you a few ideas on how to make the most of your pork.
Click here for the full recipe.
If you’ve got a great pork recipe, please get in touch with Big Roast. Maybe the next great recipe blog will be yours!