Slow Cooked Pork Belly With Watermelon Salsa Recipes

SLOW COOKED PORK BELLY WITH WATERMELON SALSA

Steps:

• Heat oven to 140C/120C fan/gas 2. Season the pork belly all over with salt then put it, the peppercorns, thyme, bay and fennel seeds in a deep roasting tin. Pour over the cider, then top up with water until the pork is submerged. Cover with foil and cook for 6 hrs.
• Remove from the oven and leave the pork to cool until you can touch it easily, around 10 mins, then lift from the liquid and use cling film to roll the pork as tightly as you can, then leave to cool completely in the fridge overnight.
• Mix all the ingredients for the watermelon salsa together and season. Set aside.
• Slice the pork belly into eight 1-2cm rounds and place, flat-side down. in a lightly oiled frying pan, cook until golden, 1-2 mins, then turn over and repeat so both sides are nicely crisped, even in colour and the pork is hot throughout.
• To serve, spread 1 tbsp of bbq sauce over each flatbread, top with the crisped pork belly and finish with a spoonful of the salsa.

WATERMELON-INJECTED GRILLED PORK TENDERLOIN WITH WATERMELON SALSA

Steps:

• For the salsa: Combine all ingredients in medium mixing bowl and chill until ready to serve.
• For the tenderloin: Use a sharp knife to trim tenderloin of any fat by removing as much of the silver skin as possible.
• Combine watermelon and jalapenos in a blender and puree, about 2 to 3 minutes. Strain mixture through fine sieve and return to blender. Add the salt, sugar and melon liqueur (if using) to blender and blend together, about 2 to 3 minutes. Reserve 1 cup of marinade for basting. Draw remaining marinade with syringe injector. Inject pork liberally with marinade. Sprinkle salt and pepper to cover pork. Let marinate while heating the grill.
• Remove pork from platter and place directly on the flame for direct heat. Roll the pork over the direct heat to give it grill marks. Remove pork from direct heat and place away from the flame to finish cooking. Baste with glaze every 10 to 15 minutes until pork reaches an internal temperature of 145 degrees F. Remove from grill to platter and let cool for 5 minutes. Slice into medallions and serve with Watermelon Salsa.

SLOW COOKER PORK BELLY

Steps:

• Mix together the garlic, ginger, salt and soy sauce then rub the mixture all over the pork belly. Put the sliced onion into the bottom of your slow cooker and place the pork belly pieces on top. Cook on high for 4 hours.
• Carefully take the pieces of pork belly out of the slow cooker then transfer them to a non-stick frying pan with a good spoonful of the cooking juices, turning occasionally. Let sizzle away on a high heat until all the sides are browned and the liquid has evaporated. Slice or cut into wedges and serve with mashed potato, steamed green vegetables and a gravy made with the cooking juices. Alternatively use in a ramen noodle broth, bao buns or in your own recipe.

SLOW-COOKED PORK BELLY

Steps:

• Combine all the ingredients (apart from the pork) in either a food processor or a pestle and mortar, then rub them well into the skin of the pork belly . Leave it somewhere cool to marinate for as long as you can bear (between 1 hour and 2 days).
• Preheat your oven to 110C/fan 90C/gas 1/4 or as low as it will go. Roast the pork for 3 hours. Check to make sure it's not pink. If it is, give it a bit longer.
• Lastly, for your Maillard reaction, whack the oven up to 240C/fan 220C/gas 9 or as high as it will go and roast for 10-15 minutes or until crisp.
• Let the belly rest but not for more than 10 minutes and serve.