ROASTED PORK BELLY WITH WARM POTATOES AND A CELERY RADISH SALAD
Steps:
- For the pork belly: Preheat the oven to 400 degrees F. Sprinkle the pork belly liberally with equal parts salt and sugar. Place the pork belly on a rack in a roasting pan. Roast for about 1 hour.
- Once the pork belly is done, cool and set aside. Reserve the fat from the pan to be used in the potato salad. Once cooled, portion the belly into 3/4-inch by 3-inch slices.
- Meanwhile, heat a deep fryer to 350 degrees F.
- While the pork belly's roasting, make the vinaigrette for the celery and radish salad. Combine the red wine vinegar, Dijon, and red onions in a food processor. Slowly add in the vegetable oil to emulsify. Season with salt and pepper.
- For the potato salad: In a frying pan, start with a little of the reserved pork fat. Add the shallots, potatoes, grainy mustard and red wine vinegar. Saute until warmed through. Finish with the chopped chives, salt and pepper.
- For the celery and radish salad: Toss the radishes and celery in the vinaigrette. Top with celery leaves.
- For the dipping sauce: Combine the soy, hot sauce and red wine vinegar.
- Deep fry the pork belly portions in the hot oil until nicely browned, about 2 minutes. Remove and dip in the glaze. Slice and serve with the salads.
ROAST PORK AND POTATOES
Meet the Cook: We used to raise our own hogs. This recipe was given me by a fellow farmer who also had pork on the dinner table a couple of times a week. I'm a dietitian at the local VA hospital. Cooking, of course, is one of my top pastimes! My husband and I have four children and one grandson. -Denise Collins, Chillicothe, Ohio
Provided by Taste of Home
Categories Dinner
Time 2h50m
Yield 10 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the first six ingredients. Stir in 1/2 cup water; let stand for 3 minutes. , Place roast, fat side up, on a greased rack in a roasting pan. Pour remaining water into the pan. Combine potatoes and onions; spoon around the roast. Brush vegetables and roast with seasoning mixture. , Bake, uncovered, at 325° for 2-1/2 to 3 hours or until a thermometer reads 160° and potatoes are tender. Baste and stir potatoes occasionally. Tent with foil if browning too fast. Thicken juices for gravy if desired. Let stand 10 minutes before slicing.
Nutrition Facts : Calories 280 calories, Fat 9g fat (3g saturated fat), Cholesterol 73mg cholesterol, Sodium 434mg sodium, Carbohydrate 21g carbohydrate (2g sugars, Fiber 3g fiber), Protein 28g protein.
SALT & VINEGAR ROAST PORK WITH POTATOES
What is better than roast pork with crackling for Sunday lunch? Our salt and vinegar brine helps to make it extra crunchy, as well as delivering loads of flavour
Provided by Tom Kerridge
Categories Dinner, Lunch, Main course
Time 5h
Yield Serves 8-10
Number Of Ingredients 11
Steps:
- The day before roasting, mix the salt, sugar, vinegar, sage and thyme in a large mixing bowl, then roll the pork in the brine, cover and chill overnight, or for up to 24 hrs.
- Heat oven to 140C/120C fan/gas 1. Tip the potatoes, garlic, onions and thyme into a large roasting tin and toss together with some cracked black pepper, then pack down with your hands and pour over the stock. Remove the pork from the fridge, pat dry with kitchen paper and sit it skin-side up in the middle of the potatoes. Roast for 4 hrs, pushing the potatoes down occasionally so they don't burn.
- If you're happy with the crackling, leave to rest for 15 mins. If not, sit the pork on a shallow roasting tray and turn the oven up to 220C/ 200C fan/gas 7 and roast for 20 mins more or until the skin is crisp, then leave to rest for 10 mins. Check your potatoes - if they are swimming in pork juices, pour some off. Carve the pork and serve with the potatoes, rhubarb compote and stir-fried cumin carrots.
Nutrition Facts : Calories 696 calories, Fat 33 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 9 grams sugar, Fiber 4 grams fiber, Protein 58 grams protein, Sodium 15.6 milligram of sodium
ROAST PORK BELLY, FONDANT POTATOES & PICKLED ONIONS
Treat yourself and others to roast pork belly served with soft fondant potatoes and caramelised pickled onions. Sunday lunch just got better
Provided by Tom Kerridge
Categories Dinner, Lunch, Main course
Time 2h35m
Yield 8-10
Number Of Ingredients 10
Steps:
- Mix the thyme, mace, star anise and sea salt flakes together in a small bowl. Rub all over the pork belly. If you have time, transfer the pork to a tray and marinate in the fridge for up to 24 hrs, but this is not essential.
- Heat the oven to 220C/200C fan/gas 7 and butter a large roasting tin. Cut a thin slice lengthways from both sides of each potato, then sit them flat in the prepared tin in one even layer. Scatter over the thyme and onions, then pour over the chicken stock.
- Sit the pork on top of the potatoes, skin-side up and roast for 30 mins. Reduce the oven to 180C/160C fan/gas 4 for 1 hr 30 mins, until the skin is crisp. Transfer the pork to a board, then cover loosely with foil and leave to rest for 20 mins.
- Return the tin with the potatoes to the oven and increase the oven temperature to 200C/180C fan/gas 6 for 25-30 mins until crisp. Carve the pork into generous squares (you can use a bread knife to do this more easily) and serve alongside the fondant potatoes and caramelised pickled onions.
Nutrition Facts : Calories 609 calories, Fat 42 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 42 grams protein, Sodium 2.3 milligram of sodium
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