Crispy pork belly with rich pork sauce

Crispy pork belly with rich pork sauce

Recipe below!

Anyone that knows me well knows that if I see pork belly on a menu I order it. When gifted me this beautiful joint I wanted to do it justice! The fat rendered down beautifully leaving crispy cracking and tender meat. Hook n block are a family butchers delivering great quality meat and game products across the UK, check them out, orders over £75 have free delivery!

Ingredients (4 people):
1 pork belly joint (approx 1kg)
2 onions, cut into large cubes
1 tsp salt
1 tbsp vegetable oil
50 ml white wine
150ml water
1-2tbsp flour
1tbsp butter

1. The day before you are going to cook the pork, leave it uncovered in the fridge overnight skin side up to dry out the skin. The next day, remove it from the fridge 1 hour before cooking and bring it to room temperature.
2. After an hour, put your oven to 150 degrees C. Pat your pork skin dry if there is any moisture left. Score the skin diagonally a few mm in without cutting the meat. Rub in the salt and the oil all over the skin and the meat. 3. Place the onions on the base of the tray in the middle, making a platform for your pork. Place your pork skin side up ontop of the onions, and pour the wine and water around it in the bottom of the tray. Roast for 4-5 hours at 150 or until the meat pulls away easily (this was 4h30 for me). Turn the oven up to 220 degrees C for the last 20 mins or until the skin is crispy and bubbly, watching closely so it doesn’t burn. Leave to rest out of the oven for 10-15 mins on a chopping board before serving.
4. Whilst the pork is resting you can make the gravy. Take the tray you cooked the pork in with all of the juices and onions in and place it straight on the hob. Boil until thickened, then add 1-2tbsp flour or until a paste is formed. Slowly add back in water stirring until you get a gravy consistency. Put through a sieve, then add 1tbsp butter and stir through. Season if needed.

24 thoughts on “Crispy pork belly with rich pork sauce

  1. Oh my god, looks delicious!!! Are you using pork from a traditional farm as it’s much better than pork from factory farms where pigs go through so much.

  2. Looks so good but did you use the pork from a free range farm as it’s much healthier and safer for the environment too!!

  3. Oh my god this looks insane! I just make something similar but with cracking, recipe is my last post if you fancy trying it

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