Slow Roasted Pork Belly With Brussels Sprouts Broccoli And Caramelized Ham Jus Recipe 455 Recipes

SLOW-ROAST BELLY OF PORK

Steps:

• If you have the pork bones, roast them until browned, then transfer to a pan and cover with 1 litre chicken stock. Gently simmer for 1 hr, skimming off any scum that comes to the surface (you will need about 500ml for the gravy). If you don't have pork bones, don't worry about this stage.
• Heat oven to 180C/160C fan/gas 4. Put the pork on a wire rack in a roasting tray, skin side up, and cook for 1½ hrs. increase oven to 220C/200C fan/gas 7 and cook for a further 15-20 mins to crisp the skin. Remove the pork from the tin and allow to rest for 45 mins.
• To make the gravy, remove all the fat from the bottom of the roasting tin. Add the butter and heat to melt. Tip in the flour and cook for 1-2 mins, scraping the bottom of the pan. Gradually stir in 500ml stock and cook for 5 mins until thick.

SLOW ROASTED PORK BELLY WITH BRUSSELS SPROUTS, BROCCOLI AND CARAMELIZED HAM JUS RECIPE - (4.5/5)

Steps:

• For Pork Belly: Season pork belly with salt and pepper. Brush with honey and add apple cider vinegar and wrap tightly in 2 layers of foil to create a bundle. Cook in oven at 215 degrees for 2 hours remove and place in fridge over night- do not unwrap. The next day, open and remove the solid fat- reserve congealed pork liquid. Wrap pork back up and slowly heat in a 215 degree oven. Once hot, open the package and glaze again with honey- then broil until all sides are brown. Rest for 30 mins then slice. For Ham Jus: Slice procuittio into lardons and with butter sauté until deep brown. Add diced onion, celery, fennel and roma tomatoes and cook until all liquid is gone from pot. Add sherry and reduce by half. Add chicken stock and veal stock and bring to a boil- skim off fat. Then simmer and reduce by half. Add basil and cool to room temperature then strain. For Vegetables: Pick broccoli into small florets and pick leaves off brussel spouts. Heat empty pan until very hot then add grapeseed oil and broccoli florets- do not move the pan and cook for 25 seconds then add the brussel sprout leaves, shake the pan and cook for another 1 min. deglaze with ham jus and pull off heat. To plate: Put the vegetables on bottom of plate and top with pork belly slices- spoon ham jus around.

RICE, BROCCOLI, FETA SAUTé RECIPE - (4.5/5)

Steps:

• Cook rice while sautéing garlic in olive oil for 2 minutes, then add tomatoes and sauté 2 more minutes. Add broccoli and oregano, toss well, pour in water, and cover the pan. Cook for 5 minutes at medium high heat until broccolli is tender. (Not mushy!) Remove cover occasionally and toss when checking. Stir in the hot rice, feta cheese and black pepper to taste. Serve immediately and enjoy!

ROASTED BROCCOLI AND BRUSSEL SPROUTS

Steps:

• Preheat oven to 425 degrees. Wash veggies and **DRY THOUROUGHLY**. You want them to be bone dry, or they will not caramelize. They will steam.
• Slice broccoli stems into 1/4 inch thick rounds, cut florets in bite sized pieces. I like to have as many flat sides as possible so they get as caramelized as can be. Remove the core end of the brussels sprouts and slice them in half.
• Place veggies in a single layer on a parchment lined sheet tray with sides. Toss with 2 T of the olive oil, garlic, and salt and pepper to taste.
• Roast in the oven for 20-30 minutes depending on how crisp you like them. Stir halfway through cooking time. Remove from oven and allow to cool slightly.
• Whisk together the remaining 2 T oil, honey, lemon juice and zest, dijon, cayenne and salt and pepper to taste.
• Toss with the veggies and cheese if using. Serve immediately or allow to come to room temperature.

BROCCOLI BLASTED RECIPE - (4.2/5)

Steps:

• 1) Preheat oven to 450°F. 2) Place broccoli in a large baking sheet. 3) Drizzle/toss broccoli with the olive oil and then lightly season with salt and pepper. 4) Roast 15 minutes. 5) Remove sheet from oven and sprinkle with the garlic and red pepper. 6) Roast until broccoli is beginning to brown, about 5-8 minutes longer. 7) Season again to taste with salt and pepper. 8) Serve immediately.