Belly of Pork Recipe on todays show needed?

Question

I am an average cook only so I think I am capable of this one!

Answer 1

Recipe here http://www.bbc.co.uk/food/recipes/database/braisedbellyofpork_11369.shtml with more further down the page on the link. Have fun!

Answer 2

Roast belly of pork with root vegetables


Serves 6



Preparation time overnight

Cooking time over 2 hours






Ingredients
1.8 kg/3lb 15½oz belly pork, skin on
4 tbsp cider vinegar
3 tbsp pork dripping or butter
8 bay leaves, crushed
1 whole garlic, sliced in half
For the root vegetables
4 parsnips, cut into long wedges
400g/14¼oz carrots
6 whole shallots
3 sprigs fresh thyme
1 tbsp olive oil
55g/2oz spinach



Method
1. The night before, boil a kettle and pour the boiling water over the pork skin. This method will give you better crackling.
2. Next, baste the raw joint with cider vinegar; rubbing it all over to ensure the vinegar gets into the rind. Place the joint on a plate in the fridge uncovered overnight.
3. Pre-heat the oven to 200C/400F/Gas 6. Spread the pork with the dripping or butter, crushed bay leaves and garlic, salt and pepper, set aside for the flavours to develop.
4. Place the pork skin side up on a wire rack that fits over an empty roasting tray. Roast for our hour and then reduce the oven temperature to 180C/350F/Gas 4.
5. Place the prepared vegetables into the bottom of a roasting tray; add thyme and olive oil and a glass of water.
6. Remove the tray from beneath the pork and pour any fat that has gathered in the bottom of the tray over the vegetables; place the vegetables tray underneath the pork.
7. Roast for a further hour, basting the vegetables with the juices from the pork in the bottom of the pan from time to time.
8. Remove the pork from the wire rack and allow to rest for 15 minutes in a warm place.
9. Toss the spinach leaves with the vegetables from the roasting pan. Keep warm, drain off any fat leaving the cooking juices behind.
10. Carve off the crackling in one piece and portion. Serve the pork with the roasted root vegetables and gravy.

Answer 3

Braised belly of pork

by Michael Caines
from Saturday Kitchen
Serves 4



Preparation time less than 30 mins

Cooking time over 2 hours

Ingredients

1 x 1kg/2¼lb piece of belly pork
1 orange peel
10 juniper berries
1 star anise
10g/½oz peppercorns
10g/½oz ginger peel
1 onion, cut in half and stud each half with 3 cloves
6 shallots, peeled
4 carrots, cut in half lengthways
8 garlic cloves, peeled
2 large leeks, cut into 5cm/2in pieces
1 tsp chicken bouillon
1L/1¾pt chicken stock
bouquet garni (parsley stalks, thyme, bay leaf and celery bound with leek)
3L/5¼pt water

Method

1. Wrap the orange peel, juniper berries, star anise, peppercorns and ginger peel into a piece of muslin cloth and tie with cotton into a moneybag.
2. Place the moneybag and the remaining ingredients into a saucepan of water and bring to the boil.
3. Immediately reduce to a very gentle simmer and be careful not to boil.
4. Cook for 2-3 hours and then allow too cool.
5. Remove the belly of pork from its cooking liquid and place on a chopping board.
6. Remove excess fat and slice into required portions.
7. Drain the vegetables off through a colander or sieve, keeping back the bouillon (liquid).
8. Cut up the vegetables into smaller pieces and then place back into the strained bouillon along with the sliced belly of pork.

To Serve:
1. Simply reheat the meat and vegetables in the bouillon and place some crushed new potatoes (see separate recipe for Cornish Crushed Potatoes) into the middle of a large bowl.
2. Garnish the vegetables around and then place three slices of belly pork on top of potatoes and finish by ladling the cooking juices over and around.

Note:
Simmer the belly of pork, but do not boil whilst cooking.
It is also easier to slice the belly cold than when it is hot.