CRISPY PORK BELLY
The secret to delicious pork belly? Poking holes all over the skin, then seasoning with a baking powder mixture. Two easy steps that deliver super crispy skin and extra tender meat.
Provided by Food Network Kitchen
Time 4h
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- For the pork belly: Line a baking sheet with foil and fit with a wire rack.
- Mix together the olive oil, thyme, mustard powder, coriander, red pepper flakes, garlic, 2 teaspoons salt and a generous amount of pepper in a small bowl until combined. Mix the baking powder with 2 teaspoons salt in a separate small bowl.
- Pat the skin of the pork belly completely dry. Use a sharp skewer, fork or paring knife to poke lots of holes all over the skin, making sure not to hit the meat. This will help the skin crisp up. Flip the pork over and rub the spice mixture all over the meat (not the skin). Transfer to the prepared baking sheet skin-side up. Sprinkle half of the baking powder mixture over the skin. Refrigerate, uncovered, for at least 1 hour and up to 6 hours.
- Preheat the oven to 325 degrees F.
- Wipe off the baking powder mixture from the pork with a paper towel. Pat the skin completely dry and sprinkle with the remaining baking powder mixture.
- Bake until the pork is cooked through and tender, about 2 hours. Raise the temperature to 500 degrees F and continue cooking until the skin is golden brown, bubbling and crispy, about 20 minutes more. Let rest for 10 minutes.
- For the sauce: Meanwhile, whisk together the cilantro, olive oil, honey, scallions, garlic, lemon juice, 1/2 teaspoon salt and a few grinds of pepper in a medium bowl.
- Slice the pork belly into 1/2-inch-thick slices and transfer to a serving platter. Spoon the sauce down the middle before serving.
GRILLED PORK WITH LEMON & THYME BARLEY
This good-for-you supper is a great way to get some wholegrain into your diet
Provided by Silvana Franco
Categories Dinner, Main course
Time 50m
Number Of Ingredients 11
Steps:
- Place the pork in a shallow dish and add the vinegar and garlic, turning to make sure they're evenly covered. Leave at room temperature for 10 mins. Meanwhile, heat the oil in a pan and cook the onion and coriander seeds for 3-4 mins until softened.
- Add the barley and cook for 1 min in the oil, then add the stock and thyme. Bring to the boil, cover then simmer for 30-35 mins until the barley is tender and the liquid absorbed.
- Transfer the pork to a grill pan and cook under a hot grill for 5 mins on each side until nicely browned and cooked through. Stir the spinach, zest and juice into the barley and spoon onto plates. Serve with the grilled pork.
Nutrition Facts : Calories 425 calories, Fat 12 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 37 grams protein, Sodium 0.65 milligram of sodium
BELLY OF PORK WITH GARLIC, LEMON AND THYME
From the Daily Mail. It's seems a good way to use up my over abundant herb garden. I love the thought of garlic, lemon and thyme and a crisp crackling. I plan to try this soon - I have the meat in the freezer. I'm entering it now in case I lose my scrap of paper. The recipe says: serve with plenty of mashed potatoes. This needs overnight marinating. There is no indication of how many it will serve. I've made this and it was really delicious. A bit of fussying around, but worth it for a special occasion.
Provided by Sherrie-pie
Categories Pork
Time P2DT13h
Yield 1 roast
Number Of Ingredients 13
Steps:
- Pierce the skin of the pork all over with a skewer, going through the fat but not the flesh. Pour boiling water over the skin, drain and dry well.
- Mix the garlic, lemon zest, thyme, olive oil and salt and pepper together. Rub mixture well into the fleshy side of the pork and leave to marinade overnight.
- Preheat the oven to 200C/400Fgas mark 6. Place the pork on a wire rack skin-side up and place the rack over a roasting tin half filled with water. Sprinkle with skin with salt and roast for 15 minutes to start the crackle forming. Then reduce the temperature to 180C/350F/gas mark 4 and continue to cook for one and a half hours. Top up with water in the roasting tin as necessary.
- Meanwhile make the salsa verde. In a food processor, mix the herbs and garlic to a paste and gradually pour in the oil so that it becomes emulsified. Season to taste with salt and pepper and lemon juice.
- Increase the oven temperature to 230C/450F/gas mark 8 and roast the pork for a further 15 minutes.
- Remove from oven, slice and serve with salsa verde.
Nutrition Facts : Calories 9262.5, Fat 953, SaturatedFat 311.8, Cholesterol 1080, Sodium 557.7, Carbohydrate 22.1, Fiber 5.2, Sugar 1.4, Protein 146.5
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