Cooking: Slow Honey Roasted Belly of Pork
While I was locked up in the house with my swollen face, I worked with some of the meat I picked up at this new supermarket. For whatever reason, despite the warming weather, I'm still all about braising. I found this recipe on Australia's ABC web site.
It came out with a crispy skin and a sweet, meltingly tender flesh. I would (and probably will) make it again.
The copied recipe after the jump. Note that the measurements are in the metric system.
Slow Honey Roasted Belly of PorkChef: Roger Bayley
Roger Bayley's "Recipe of the Week" is featured on Mark Vale's Morning Show Wednesdays after 10.30.Serves 4
Degree of difficulty: Low
You need:
1.3 Kg pork belly, boned
5 large onions, sliced
1 teaspoon crushed white peppercorns
3 tablespoons honey
20mls Olive oil
1-tablespoon coarse sea salt
Salt and PepperMethod:
Preheat the oven to 180C
Score the pork belly rind with a sharp knife1cm apart. Place the sliced onions in a roasting tray and sit the pork belly, rind side up, on top. Trickle with a little olive oil and lightly press on the crushed white peppercorns and a sprinkling of coarse sea salt. Place in the oven and cook for 1 hour.
After the first hour, remove from the oven and baste any fat and juices over. If the onions are dry, then add a few tablespoons of water to the pan. Continue to cook for a further 1½ hours basting every 15-20 minutes.
The honey can now be poured over the belly and the oven temperature increased to 200C. Cook for a further 30-40 minutes, basting every 5-10 minutes. As the honey becomes hotter, it will start to caramelise and leave a rich golden glaze over the pork.
Once cooked and tender, remove the belly from the oven and leave to rest for 10-15 minutes before serving.
While the pork is resting, heat the pan on the stove with the onions and add 2 tablespoons of water. This will lift any residue from the pan and create moist cooking liquor for serving.
Last Updated: 30/09/2003 11:27:00 AM AEST
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