ROAST PORK BELLY WITH CARAMELISED PEANUT SAUCE
Need a dinner party dish to impress? Roast pork belly is always popular and with added spice and an addictive peanut sauce, this will win your guests over
Provided by Diana Henry
Categories Dinner, Main course
Time 2h30m
Number Of Ingredients 24
Steps:
- Pound all of the ingredients for the spice rub together using a pestle and mortar. You'll end up with a coarse mixture. Transfer to a small bowl. Heat oven to 220C/200C fan/gas 7.
- To prepare the spices that will be simmered with the pork, pound the cinnamon, ginger, lime leaves and peppercorns using a pestle and mortar to a rough paste. Add the garlic. Roughly break up the star anise - it's much too strong if you pound it - and add that too. Tip the spice mixture into a flameproof roasting tin that the pork will fit into. Lay the pork on top, skin-side down. Add enough boiling water to come just up to the level of the meat. Bring to a simmer on the hob and cook for 20 mins.
- Take the pork out of the water and pat it dry. Discard the water and spices in the tin, wash and dry. Set a rack inside the roasting tin and lay the pork on top, skin-side up. Spread the spice rub over the pork, then drizzle on a little oil and rub all over the pork. Sprinkle over some sea salt, put in the oven and cook for 20 mins, then turn the heat down to 180C/160C fan/gas 4 and cook for a further 45 mins. Finish under the grill for 10 mins to crisp up the skin.
- Make the sauce while the pork is cooking. Heat the oil in a frying pan and cook the shallots over a medium heat until golden. Add the chilli, garlic, and ginger and cook for 2 mins, then add the sugar. Cook until the sugar caramelises - be careful not to burn it - then quickly add 300ml water (it will sizzle and spit a bit). Stir in the lime leaves, fish sauce, lime juice and peanut butter. Bring to a simmer, stirring to break down the peanut butter. Taste. I usually add a little tamarind paste, but you might prefer to add more lime juice or fish sauce. Serve the pork belly with the sauce, rice and greens.
Nutrition Facts : Calories 643 calories, Fat 46 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 7 grams sugar, Fiber 3 grams fiber, Protein 47 grams protein, Sodium 1.2 milligram of sodium
ROAST SPICED PORK BELLY WITH APPLE SAUCE
From Everyday Gourmet and host Justine Schofield (finalist in Australian Masterchef) and fellow finalist Lucas Parsons. Have not included 3 to 4 hours curing time or overnight refrigeration in time estimates.
Provided by ImPat
Categories Pork
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Mix the salt and spices together and rub it all over the pork and let is cure for 3 to 4 hours and then wash the pork belly well and dry with paper towels and place in the fridge uncovered for at least 6 to 8 hours or overnight.
- Preheat the oven to 250°C.
- rub the skin of the pork with some oil and salt and then place the pork on a roasting tray skin side up and cook for 15 minutes.
- Lower the temperature of the oven to 150C and cook for 45 to 50 minutes to get great crackling pork belly can be finished under the grill/broiler.
- Remove the pork belly and rest for 15 minutes and then slice pork belly thinly and serve with apple sauce.
- APPLE SAUCE - Place the sugar and vinegar in a medium size saucepan and bring to the boil and then add the apples and cook until tender and then puree and add the lemon juice and set aside to cool.
Nutrition Facts : Calories 4463.6, Fat 432.2, SaturatedFat 157.4, Cholesterol 586, Sodium 28589.3, Carbohydrate 64.7, Fiber 7.7, Sugar 53.5, Protein 77.1
INDONESIAN PORK ROAST WITH PEANUT SAUCE
This is absolutely a wonderful, lazy Sunday afternoon recipe. The peanut sauce is to die for, you could use it for satays, etc. I order the shoulder roast from my butcher when we need (crave) this meal. Prep time does not include marinading time.
Provided by Hey Jude
Categories Pork
Time 3h
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- In a large bowl, stir together hot broth, sugar, soy sauce and rice wine or sherry.
- Stir till dissolved.
- Add pork and turn to coat (or put pork in a heavy-duty, plastic, food-grade bag and add marinade).
- Cover and refrigerate until the next day, turning several times.
- Lift meat from marinade and drain briefly, barbecue on a rack by indirect/medium-hot heat in a gas grill, or over a drip pan, indirect heat on a charcoal grill.
- Grill until a meat thermometer inserted in thickest part registers 170° (2-2 1/2 hours).
- To serve, let meat stand for 10 minutes.
- Meanwhile, prepare Peanut Sauce.
- Cut meat across the grain into thin slanting slices.
- Serve with sauce.
- Peanut Sauce: In a 2 Qt pan, combine water, peanut butter and garlic.
- Cook over medium-low heat, stirring, until mixture boils and thickens.
- Remove from heat and stir in brown sugar, lemon juice, soy sauce and crushed red pepper.
- Serve hot.
- If made ahead, cover and refrigerate for up to 2 days.
- To reheat, stir over low heat until hot, adding more water, if needed, to restore to original consistency.
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