More Belly Pork recipes
Roast Belly Pork Eastern Belly pork
Mexican is always Sheilas first choice of cuisine and Pork her first choice of meat, so this Birthday feast ticked all boxes.
Ingredients
serve 6
2 kg Pork Belly (Scored into triangles, I use a Stanley knife)
8 cloves of Garlic
2 Cinnamon sticks
1 teaspoon cloves
1 teaspoon allspice berries
1 onion
1 tablespoon Tamarind paste
1 heaped tablespoon finely chopped dried Chipolte chillies (soak the chillies in water for about 30 miutes making them easier to break up)
1 small bunch coriander finely chopped (include roots)
4 tablespoon soy sauce
4 tablespoon Balsamic Vinegar
6 tablespoon demerara sugar
1 tablespoon pf olive oil
Sea salt and black pepper
Method
Day 1
Put Pork in a pan. Cover with cold water and bring to the boil. Discard the water and rinse out the pan.
Crush the garlic cloves and add to the pan with the Pork, along with the spices, onion, tamarind, chipolte coriander, soy sauce half the vinegar, and half the sugar and enough water to cover.
Bring to the boil and simmer gently on a low heat for 90 minutes, add more water if necessary.
Remove the Pork, keep the juices. Take out the bones. Place the pork in the fridge skin side up, uncovered so the meat dries out, (this gives you a good crackling.)
Meanwhile simmer the poaching juices with the rest of the vinegar and sugar for about 30 minutes, you want a rich syrupy sauce.
Transfer to a bowl and store in the fridge.
Day2
Preheat the oven to 180C gas 4.
Rub the pork with the olive oil and salt and pepper.
Roast the joint for 20 minutes before turning the oven up to 230C gas 8, roast until the crackling turns crisp and golden.
Skim off any fat from the sauce and warm up:
Serve slices of the Pork, with either rice, soft Polenta, or pureed potatoes. Sheila loves all things potato so obviously preferred the mash.
Pour the sauce over the pork.
Delicious with a glass of Cave de Lugny Macon-Villages
For more information on wine tastings visit Le Tasting Room
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Original recipe Mexican food made simple by Thomasina Miers
Can I use shoulder instead of belly pork