pork belly recipe

Combine pork belly, black pudding and bacon lardons in this Spanish rice dish. Meaty and filling, it feeds eight with little effort and is perfect for a cold night

Arroz al horno (baked rice)

tbsp extra virgin olive oil

pork belly pork slices (about 8-10 slices), halved

black pudding

chunky bacon lardons

onion

red peppers

plum tomato

garlic

tsp smoked paprika

¼-½ tsp dried chilli flakes

white beans butter beans

chicken stock

thyme

paella rice

lemon

Heat oven to 200C/180C/gas 6. Heat half the oil in a deep frying or sauté pan (or shallow <a href="https://www.bbcgoodfood.com/review/test-best-casserole-dishes">casserole dish</a>) measuring around 30cm in diameter. Over a high heat, colour the pork belly slices on each side in several batches, then transfer to a bowl. Add the remaining oil to the pan and lower the heat to medium, then add the black pudding and bacon and fry all over for several mins. Remove with a slotted spoon. <a href="https://www.bbcgoodfood.com/content/top-five-non-stick-frying-pans">Fry</a> the onion and peppers for around 10 mins until soft and pale gold, then add the tomato and cook until soft. Add the garlic, smoked paprika and chilli flakes and cook for another 2 mins, then put the pork, black pudding and bacon back in the pan. Add the beans, stock and whichever herb you&#39;re using, and bring everything to the boil.

Sprinkle the rice around the pork belly, pushing it underneath the stock. Let the stock come to the&nbsp;boil again, season well, then transfer to the oven (leave it uncovered). Cook for 20 mins without stirring, then check to see how the rice is doing. The rice should be tender&nbsp;and the stock absorbed. If it&rsquo;s not ready, put back in the oven for another 5 mins, then check again. Taste for seasoning.&nbsp;

Squeeze lemon juice over the top and drizzle over some&nbsp;extra virgin olive oil just before serving, if you like.

Ginger Hot Pot with Pork is not just a flavoursome dish but also has health benefits. Unlike other hot pot dishes, it uses only three ingredients and there is quite a lot of ginger included in this  Hot Pot. But it warms your body up from the inside.Don&#39;t forget to see the section &#39;MEAL IDEAS&#39; below the recipe card! It gives you a list of dishes that I have already posted and this recipe that can make up a complete meal. I hope it is of help to you.

Ginger Hot Pot with Pork

pork

garlic chives (cut into 8cm / 3” long pieces.)

ginger (peeled and very finely julienned (note 2))

milliliters / 10 fl oz dashi stock

tbsp shiro dashi ((note 3))

tsp light soy sauce ((note 4))

salt

Put the julienned ginger in a medium-size bowl filled with water (this reduces the sharp spiciness of the ginger). Leave it for 15 minutes, then drain.

If your pork belly slices are very long, cut them into about 10cm / 4” long pieces.

Put all the Broth ingredients into a single-serving clay pot or a small shallow pot and bring it to a boil.

Add the pork to the pot/pan. Reduce the heat to medium when it starts boiling and cook until the surface of the pork just changes colour to light brown. Remove scum as it surfaces.

Spread garlic chives over the pork, then scatter the ginger to cover the surface.

Cook for a couple of minutes until the garlic chives are cooked through and are wilted. You may want to push the vegetables down using chopsticks or a spatula so that they submerge in the broth.

Turn the heat off and serve with a small serving bowl.

Make the best pork belly of your life with this Sous Vide Pork Belly recipe! It’s cooked low and slow until it’s melt-in-your-mouth tender and juicy!

Sous Vide Pork Belly

pork belly

onions

chili garlic sauce

honey

soy sauce

rice vinegar

ginger

mirin

Heat a sous vide water bath to 168F degrees.

Add all the ingredients, except the pork belly, to a bowl and stir to combine.

Place the liquid mixture and pork belly in a vacuum seal bag and seal. (You&#39;ll need to use the moist setting on the vacuum sealer. You can also use the water displacement method).

Cook for 10 hours in the water bath.

Remove from water bath and open the bag. Pour the liquid into a saucepan and bring to a simmer for 3-5 minutes.

Heat a skillet over medium-high heat and brown the pork belly on both sides. (You may need to turn the heat down to prevent burning as the honey may burn).

Remove and serve with rice drizzled with the simmered bag sauce. You can also slice it and serve with ramen.

Juicy, roasted salt and pepper pork belly with the crispiest, crunchy crackling/skin. This is a showstopper main dish that is sure to impress.

Salt and pepper pork belly with perfect crispy crackling

1.5 kg (3lb) Pork belly (Deboned)

salt (I used smoked salt)

tsp black pepper

Pre-heat the oven to 220°C/430°F and place a wire rack in a roasting tray.

Score the skin of the pork belly with a very sharp knife, taking care not to cut through to the meat.

Rub the skin and meat of the pork belly with a generous seasoning of salt and pepper.

Place the pork belly on the wire rack and place the tray in the oven.

Roast the belly for 30 minutes at 220°C/430°F then turn the temperature down to 160°C/320°F and allow to roast for another 25 minutes per 500g (1lb) until it reads 62°C/145°F on a meat thermometer.

When the pork belly is cooked, remove from the oven then cover with foil and allow to rest for at least 10 minutes but up to one hour.

When the belly has rested, carve the meat then serve.

"The key to a juicy, tender and flavoursome pork belly is in the cooking process. The secret? Low and slow, which is why barbecuing a pork belly really is a fantastic technique. Plus, because you’ve cooked it on the grill, you end up with an added depth of flavour, with all that smoky goodness you can only get from outdoor cooking!" This is an edited extract from Barbecue This! by Luke Hines, published by Plum, RRP $39.99, photography by Mark Roper.

Crispy pork belly with apple sauce recipe

x 1 kg pork belly

Salsa Verde Salad, to serve

sea salt

coconut sugar

sweet paprika

garlic powder

chilli powder

cumin

black pepper

mustard powder

cayenne pepper

1.2 kg granny smith apples, peeled, cored and sliced

honey, maple syrup or monk fruit syrup

g unsalted butter

cinnamon

nutmeg

Crispy Pork Belly Tacos

chorizo

Salt (pepper, and garlic powder (or standard All-Purpose Rub))

pineapple (strained)

Tortillas

shredded Jack cheese

shredded Mexican Oaxaca cheese

cilantro

avocado

sour cream (full fat)

milk (1%)

limes

Cut the pork belly into 1/4-inch thick strips and season with salt, pepper, and garlic powder.

Turn the griddle to medium heat and set up two zones: hot and cool.

Sear the pork belly strips in the hot zone for 2-3 minutes on each side until crispy.

Remove the pork belly from the griddle, chop into small chunks, and set aside.

Add the chorizo to the hot zone and cook for about 6 minutes, breaking it apart as it cooks.

Add the chopped pork belly back to the griddle with the chorizo.

Strain the crushed pineapple and add it to the griddle.

Mix everything together and cook for another 4-5 minutes.

Slide the mixture to the cool zone to keep it warm.

Turn the burner to low and clean the griddle surface.

Toast one side of the tortillas on the griddle.

Flip the tortillas and sprinkle with the cheese mixture.

Once the cheese starts to melt, add the chorizo, pork belly, and pineapple filling.

Fold the tortillas in half to form tacos and crisp on both sides until golden brown.

Remove the tacos from the griddle and garnish with diced onion and chopped cilantro.

Optionally, squeeze fresh lime juice over the tacos or drizzle with Avocado Lime Crema.

Top 7 pork belly recipe recipes from across the web

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Arroz al horno (baked rice)

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Top 7 pork belly recipe recipes from across the web

The most viewed pork belly recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Arroz al horno (baked rice)

Ginger Hot Pot with Pork

Sous Vide Pork Belly

Salt and pepper pork belly with per...

Sous Vide Pork Belly

Crispy pork belly with apple sauce ...

Crispy Pork Belly Tacos

The most viewed pork belly recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine