Slow roasted pork belly
This is the ultimate no fuss pork belly recipe that gives you the best results. Slow roasting at a low temperature leaves you with a melt in the mouth piece of meat The recipe was given to me by chef Martin Lee of one of my favourite restaurants, the Plough at Bolnhurst near where I used to live in the UK. It was a regular on their menu 12 years ago and I had to get the recipe before I moved to the Netherlands. There's been a few tweaks over the years as I cook this on my Kamado Joe these days and often vary the type of alcohol used in the recipe.
1 kilo pork belly
1 litre chicken stock
You can then add either of the following; 200ml of white wine, red wine, cider or mead
1 bay leaf
1 sprig of thyme
Few sprigs of rosemary
1 onion sliced
1 onion sliced
1 clove of garlic roughly crushed
Salt and pepper to season
Place the onion in a baking tray, place the seasoned pork belly on top, add the stock, herbs and alcohol and place in an oven at 110c for 8 hours
If cooking on the barbecue then use a cast iron dish and set it up for indirect cooking at 120c for 8 hours
Salt and pepper to season
Place the onion in a baking tray, place the seasoned pork belly on top, add the stock, herbs and alcohol and place in an oven at 110c for 8 hours
If cooking on the barbecue then use a cast iron dish and set it up for indirect cooking at 120c for 8 hours
Ensure the pork belly is covered with the stock right up to the crackling, but not over it
I would advise to keep an eye on the stock level and top up occasionally during the cooking process
I would advise to keep an eye on the stock level and top up occasionally during the cooking process
After 8 hours you can take the belly out and allow to rest in a warm place for 30 minutes before serving
The stock can be strained off and then used to make gravy, ensure you skim off the excess fat before doing so
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