Place a dry non-stick frying pan over a high heat. When ready to cook, preheat the oven to 220℃ and cut the pork belly into 4 perfect squares, trimming off any ragged edges.ĩ. Press with another tray on top and place into the fridge to chill.Ĩ. Lift the cooked pork from the dish, place onto a flat tray skin side down and cover with cling film. Carefully remove the pork belly from the oven and leave at room temperature for 15 minutes to cool.ħ. Cover the dish in foil and place the pork carefully into the oven and cook for approximately 2 hours or until a knife can pass through easily. Gently heat the oil to 100℃ and carefully pour over the pork so that it’s totally submerged.ĥ. Place the belly into a deep baking tray that's just big enough to fit the pork.Ĥ. Wash off the salt mix, pat dry and then add the crushed garlic and thyme and rub well. Place the pork belly in a large bowl or dish and rub the salt, sugar and black pepper over the pork and leave to one side at room temperature for 20-30 minutes.ģ. Succulent pork belly with a gherkin and shallot mayonnaise, served with a mixed bean and potato salad and a gorgonzola dressingġ small red onion, peeled and finely slicedĢ00g Jersey Royal potatoes, cooked and halvedġ x 400g can borlotti beans, rinsed & drained wellġ x 400g can cannellini beans, rinsed & drained wellġ small head Romaine lettuce, finely choppedįor the Gherkin, Shallot and Mustard Mayo:ġ.
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