Enjoyed in gastro-pubs and trendy restaurants around the UK, this cheaper cut of pork is basking in new-found popularity
When purse-strings are tight, it’s pork that everyone can afford to eat – and the reason is that pork belly is a thinner flank of fattier meat that forms the pig’s undercarriage, but boy, does it roast like a dream!
A whole pork belly is a massive slab of meat – so take care to select the amount you need. For six, choose a piece that weighs about 1.5kg (3lb 6oz). Buy it scored if you’re roasting the joint whole, so ask your butcher to do the honours. Belly pork can also be bought in slices for grilling, frying or roasting. Look out for it as rolled and tied belly pork joints, often with a tasty stuffing, and sometimes cut into individual portions. The spare ribs or baby back ribs come from the pork belly too. Once purchased, keep pork covered and refrigerated and use within 3 days. Expect to pay about £4 per kg for a piece of belly pork – and around £3.50 per kg for spare ribs.
Golden, crispy pork belly makes a mouth-watering roast – so make sure that the skin is deeply and narrowly scored for perfect crackling. If it hasn’t been done, use a Stanley knife (far more efficient than a knife) though please take care! Rub a little vegetable oil over the scored skin, then sprinkle with salt. Roast a 1-1.5kg joint for 2–2½ hours at 180°C, fan oven 160°C, Gas Mark 4. For slices, grill or fry (in just a tiny splash of oil) for a speedy meal – yummy served with caramelised apples or apple sauce. Chopped or minced belly pork is perfect in terrines, stuffings, pates and pork burgers, so put on your pinny and get cooking!
A rolled belly pork joint tastes superb with a fruity stuffing – simply chop ready-to-eat dried apricots and mix with sultanas, chopped rosemary or thyme, breadcrumbs or soaked couscous, seasoning and beaten egg. Spread over the meaty side of the boned belly, roll up and tie with string, then roast at 180°C, fan oven 160°C, Gas Mark 4 until cooked and tender (about 1 hours). Delicious!
Baltic's Bigos
Braised belly pork with Perigord truffle
Braised pork belly with potato puree
Slow braised pork belly
Slow roast pork belly with quince
Spiced pork belly stuffed with prunes
Sticky pork and mango salad with cucumber
Chinese roast pork belly
Learn your way around a pig with our interactive guide to pork cuts
Your Comments
Post your comment
Please note: In order to post a comment you need to be registered and logged in to Channel 4:
Sign In Here or Register Here
Comments closed
Comments are closed at the present time
Comments
Thank you for your comment!
Your message will be reviewed and the best ones will be published below.
If you intended to make an official comment to Channel 4 please contact us.