Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, pork belly. One of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.

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Pork Belly is one of the most favored of current trending meals in the world. It is simple, it is fast, it tastes delicious. It’s appreciated by millions daily. Pork Belly is something that I have loved my entire life. They’re nice and they look fantastic.

To get started with this recipe, we must prepare a few components. You can cook pork belly using 17 ingredients and 12 steps. Here is how you cook that.

The ingredients needed to make Pork Belly:

1. Prepare Pork
2. Make ready 4 kg pork belly
3. Take 6 bay leaves
4. Make ready 2 tablespoons sea salt
5. Make ready 2 tablespoons coriander seeds
6. Get 2 tablespoons fennel seeds
7. Get 2 tablespoons black peppercorns
8. Get 4 onions
9. Make ready 300 ml dry cider
10. Get 3 tablespoons plain flour
11. Get Veg
12. Get 4 carrots
13. Get 4 potatoes
14. Make ready 4 sticks celery
15. Make ready 2 bulbs of fennel
16. Get 4 sprigs fresh rosemary
17. Prepare 1 bulb of garlic

Lift the rack off the roasting tin and add the fennel, garlic and white wine to the pork fat in the roasting tin and. Pork belly needs a combination of slow, gentle heat to tenderise the meat, plus a shorter blast at a higher heat to crisp up the skin. Once cooked (the pork should be tender; this can be easily tested by piercing the flesh with a knife), remove the pork. Incredible crackling, caramelised veg & cider gravy.

Instructions to make Pork Belly:

1. Leave the pork uncovered in the fridge overnight to dry out the skin.
2. Preheat the oven to full whack (240°C/475°F/gas 9).
3. Carefully score the pork skin with a sharp knife or scalpel.
4. Place the bay leaves in a pestle and mortar with the sea salt and give it a good bashing. Add the coriander seeds, fennel seeds and peppercorns, then bash again until fine.
5. Rub 2 tablespoons of the flavoured salt all over the pork, massaging it into all the nooks and crannies, saving the rest for another day. Brush away any excess.
6. Clank up the onions into wedges and arrange them skin-side up in rows. Lay the pork directly over the onions, then roast for 40 to 50 minutes, or until the crackling is golden and super crunchy.
7. Meanwhile, prepare the veg. Scrub the carrots and potatoes, trim the celery and fennel, then clank up into 2½cm chunks and place on a large baking tray. Pick over the rosemary leaves, then break up the garlic bulb and scatter over the cloves, leaving the skin on. Season with salt and pepper, then give it a good mix.
8. Remove the pork from the oven and reduce the temperature to 150°C/300°F/gas 2.
9. Using tongs, carefully lift the pork off the onions and place it directly on the top bars of the oven. Position the tray of veg exactly underneath to catch the tasty juices. Cook the pork for a further 2 to 4 hours – after 2 hours, the meat will be soft and easy to carve, after 4 hours, the meat will be soft enough to ‘pull’. Toss the veg occasionally, turning to coat in the pork juices until caramelised and cooked to your liking, then remove. (Pop an empty tray under the pork to prevent the jui
10. To make the gravy, carefully drain the fat from the onions and reserve for another day. Place the tray on the hob over a medium heat, then pour in the cider and let it bubble away for a few minutes, scraping up all the sticky goodness from the base of the tray.
11. Gradually stir in the flour, then pour in 1.5 litres of boiling water and stir on the heat for 15 minutes, or until thickened and reduced.
12. When it’s time to dish up, arrange the veg on a serving platter with the pork and strain the gravy into a jug. Carve or pull the pork and plate it up with a little bit of everything. Delicious served with a simple watercress and apple salad, and a dollop of English mustard.

Once cooked (the pork should be tender; this can be easily tested by piercing the flesh with a knife), remove the pork. Incredible crackling, caramelised veg & cider gravy. Incredible crackling, caramelised veg & cider gravy. Dairy-free df "This is a beautiful basic recipe that gives you melt-in-your mouth juicy pork belly with incredible crackling - and it works every time. Carve it up for a mighty roast, or continue slow-cooking until it's soft.

So that’s going to wrap it up for this exceptional food pork belly recipe. Thanks so much for your time. I’m sure you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!