I love love love this time of year for food and for cooking. Nothing quite beats the lingering smell of a home cooked stew that's been in the oven all afternoon ... *deep breath in*, mmmmaaaahhhhhhh. It's all just so indoor-sey and lovely and cosy and mnnnn. *takes a slurp of red wine*.
Last weekend I wanted to cook something seasonal and special that I knew George and hubby would love. I went for Gordon Ramsey's twice cooked pressed pork belly with caremalised apple wedges, gravy mash & brocolli. It was a winner. I love my food but have always struggled eating anything from the bone and also the texture of anything too fatty in my mouth. George could not be more different! He also particularly loves anything that goes crunch. I knew succulent pork belly with extra crunchy crackling would be a winner.
My friendly butchers at the local farm shop chopped and scored a lovely piece of belly for me. I took some pics of the early strages but forgot to photograph the finished result which was delightful. Maybe next time. Those caramelised apple wedges were to die for - George, I think, would have swam in the gravy given half the chance.....
 |
| Oiled, seasoned and ready for a slow roast |
 |
| 24 hour press |
 |
| Gravy - strictly no swimming |
Description
Cooked twice this brings out the best in belly pork. Initial slow cooking means it melts in the mouth. The second time in the oven gives you the crisp crackling that everyone loves
Ingredients
3 kilogram pork belly
2 garlic bulbs (halved)
thyme (a few sprigs)
100 milliliters white wine
450 milliliters chicken stock
sea salt & black pepper
20 grams unsalted butter
4 apples (braeburn or similar)
50 grams caster sugar
1 spring onion (trimmed and finely sliced)
tarragon (a few sprigs)
Instructions
For the pressed belly of pork
1. Preheat the oven to 170C/Gas 3.
2. Untie the belly of pork if it is rolled and lay it flat on a chopping board. Score the skin evenly in a criss-cross pattern with a sharp knife. Turn the belly skin side down and cut a slit through the thick end of the pork to open it out like a butterfly so that the meat is evenly thick throughout. Rub all over with salt and pepper and a drizzle of olive oil. Tip: A clean and sharp Stanley knife (or craft knife) is the most effective tool for scoring the tough pork skin.
3. Place the garlic, halved side up, on a lightly oiled roasting tray and scatter over the thyme sprigs. Lay the pork belly on top, fat side up. Trickle with a little more olive oil and sprinkle with a little more sea salt. Add a splash of white wine around the pork, cover the meat with a piece of foil and bake for 1/12; hours. Remove the foil, baste the pork with the juices and return to the oven, uncovered, for another 1/2-1 hour until the meat is tender. Continue to baste the pork occasionally with the pan juices.
4. Transfer the pork to a clean chopping board and leave to cool slightly. While still warm, place another tray on top of the pork and weigh down with a few heavy tins to flatten it. Cool completely, then chill for four hours or overnight in the refrigerator to set its shape.
5. Pour off any excess oil from the roasting tray and place over high heat. Deglaze the tray with a generous splash of white wine, scraping the bottom and crushing the heads of garlic with a wooden spoon to release the sediment. Boil the liquid until reduced by half, then add the chicken stock and bring back to the boil until reduced and thickened. Strain the stock through a fine sieve, pressing down on the garlic pulp with the back of a ladle. Adjust the seasoning with salt and pepper.
6. Heat the oven to the highest setting, about 250C/Gas 9.
7. Cut the pressed pork into individual portions or squares and pat the skin dry with kitchen paper. Place the pork squares, fat side up, in a roasting tin and drizzle with olive oil and a generous pinch of sea salt. Roast for 15-20 minutes until the skin is golden brown and crisp. Rest the pork for 5 minutes, then serve with the light gravy and accompaniments.
For the caramelised apple wedges
1. Melt the butter in a wide non-stick frying pan. Dredge the apples in the caster sugar and add to the pan when the butter begins to foam. Fry for 3-4 minutes on each side over a medium heat until golden brown and caramelised. Toss in the spring onions and tarragon and serve warm.
1. Preheat the oven to 170C/Gas 3.
2. Untie the belly of pork if it is rolled and lay it flat on a chopping board. Score the skin evenly in a criss-cross pattern with a sharp knife. Turn the belly skin side down and cut a slit through the thick end of the pork to open it out like a butterfly so that the meat is evenly thick throughout. Rub all over with salt and pepper and a drizzle of olive oil. Tip: A clean and sharp Stanley knife (or craft knife) is the most effective tool for scoring the tough pork skin.
3. Place the garlic, halved side up, on a lightly oiled roasting tray and scatter over the thyme sprigs. Lay the pork belly on top, fat side up. Trickle with a little more olive oil and sprinkle with a little more sea salt. Add a splash of white wine around the pork, cover the meat with a piece of foil and bake for 1/12; hours. Remove the foil, baste the pork with the juices and return to the oven, uncovered, for another 1/2-1 hour until the meat is tender. Continue to baste the pork occasionally with the pan juices.
4. Transfer the pork to a clean chopping board and leave to cool slightly. While still warm, place another tray on top of the pork and weigh down with a few heavy tins to flatten it. Cool completely, then chill for four hours or overnight in the refrigerator to set its shape.
5. Pour off any excess oil from the roasting tray and place over high heat. Deglaze the tray with a generous splash of white wine, scraping the bottom and crushing the heads of garlic with a wooden spoon to release the sediment. Boil the liquid until reduced by half, then add the chicken stock and bring back to the boil until reduced and thickened. Strain the stock through a fine sieve, pressing down on the garlic pulp with the back of a ladle. Adjust the seasoning with salt and pepper.
6. Heat the oven to the highest setting, about 250C/Gas 9.
7. Cut the pressed pork into individual portions or squares and pat the skin dry with kitchen paper. Place the pork squares, fat side up, in a roasting tin and drizzle with olive oil and a generous pinch of sea salt. Roast for 15-20 minutes until the skin is golden brown and crisp. Rest the pork for 5 minutes, then serve with the light gravy and accompaniments.
For the caramelised apple wedges
1. Melt the butter in a wide non-stick frying pan. Dredge the apples in the caster sugar and add to the pan when the butter begins to foam. Fry for 3-4 minutes on each side over a medium heat until golden brown and caramelised. Toss in the spring onions and tarragon and serve warm.
