CRISPY PORK BELLY
The secret to delicious pork belly? Poking holes all over the skin, then seasoning with a baking powder mixture. Two easy steps that deliver super crispy skin and extra tender meat.
Provided by Food Network Kitchen
Time 4h
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- For the pork belly: Line a baking sheet with foil and fit with a wire rack.
- Mix together the olive oil, thyme, mustard powder, coriander, red pepper flakes, garlic, 2 teaspoons salt and a generous amount of pepper in a small bowl until combined. Mix the baking powder with 2 teaspoons salt in a separate small bowl.
- Pat the skin of the pork belly completely dry. Use a sharp skewer, fork or paring knife to poke lots of holes all over the skin, making sure not to hit the meat. This will help the skin crisp up. Flip the pork over and rub the spice mixture all over the meat (not the skin). Transfer to the prepared baking sheet skin-side up. Sprinkle half of the baking powder mixture over the skin. Refrigerate, uncovered, for at least 1 hour and up to 6 hours.
- Preheat the oven to 325 degrees F.
- Wipe off the baking powder mixture from the pork with a paper towel. Pat the skin completely dry and sprinkle with the remaining baking powder mixture.
- Bake until the pork is cooked through and tender, about 2 hours. Raise the temperature to 500 degrees F and continue cooking until the skin is golden brown, bubbling and crispy, about 20 minutes more. Let rest for 10 minutes.
- For the sauce: Meanwhile, whisk together the cilantro, olive oil, honey, scallions, garlic, lemon juice, 1/2 teaspoon salt and a few grinds of pepper in a medium bowl.
- Slice the pork belly into 1/2-inch-thick slices and transfer to a serving platter. Spoon the sauce down the middle before serving.
LEMON THYME PORK LOIN ROAST
Serve with Apple Cranberry Salsa for something just a little different.
Provided by Food Network
Yield Makes 12 servings
Number Of Ingredients 8
Steps:
- Tie the pork roast with butcher's twine at one - inch intervals to help it maintain a round shape for even cooking (a butcher will also be able to do this for you). The pork roast should be approximately 12 - inches in length, not doubled and tied. Rub the roast with the oil and vinegar. Place the lemon zest, garlic, kosher salt, thyme, and peppercorns in the work bowl of your Cuisinart® Food Processor. Process on Grind for 10 seconds, stop and scrape the work bowl, process on Grind 5 - 10 seconds longer, until the mixture resembles a coarse paste. Rub the paste evenly all over the surface of the roast. The meat may be roasted immediately or covered loosely with waxed paper, and refrigerated for up to 8 hours (the longer the rub is on the meat, the more intense the flavor will be). If refrigerated for longer than 1 hour, take the meat out of the refrigerator 20 - 30 minutes before roasting. Arrange the rack in Position A and preheat the Cuisinart® TOB-Series Toaster Oven Broiler to 450 degrees F Bake Setting. Arrange the rack in the drip pan in the upper most position and coat lightly with cooking spray. Center the roast on the rack and roast in the preheated 450 degrees F oven for 15 minutes. Lower the temperature to 325 degrees F and continue roasting for an additional 35 - 45 minutes, until the temperature when tested in the center of the roast is 155 - 160 degrees F. Turn off the oven, transfer the roast to a warm platter, and let rest for 10 minutes before slicing. Use the Cuisinart® CEK - 40 Electric Knife to carve roast into slices 1/4-inch thick or less, as preferred.
THREE-HOUR PORK BELLY
Still a relatively cheap cut, pork belly yields beautiful soft flesh and crisp crackling when slow-roasted.
Provided by Matt Tebbutt
Categories Dinner, Main course
Time 3h10m
Number Of Ingredients 7
Steps:
- Toast 2 tbsp fennel seeds and 1 tsp black peppercorns in a dry frying pan for a couple of mins. Pound them together in a pestle and mortar with some flaked sea salt, the leaves from 1 small bunch of thyme and 3 garlic cloves to make a paste.
- Mix with 2 tbsp olive oil and rub all over the flesh of a 1½ - 2kg piece of boneless pork belly. Cover and chill, leaving to marinate for a few hours or overnight.
- When ready to cook, rub the skin of the joint with plenty of salt and 1 tbsp more olive oil. Sit on a wire rack in a roasting tin and roast at 200C/180C fan/gas 6 for 30 mins.
- After this time, squeeze 2 lemons over the skin and turn the heat down to 180C/ 160C fan/gas 4. Roast for a further 2 hrs.
- Finally, turn the heat back up to 220C/ 200C fan/gas 7 and give it a final blast for another 30 mins or so, to finish the crackling.
- Allow to rest somewhere warm for 20 mins. Carve up into chunks or slices and serve with the braised cabbage (below) and bay-infused potatoes (see 'goes well with').
Nutrition Facts : Calories 585 calories, Fat 44 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 2 grams carbohydrates, Protein 45 grams protein, Sodium 0.83 milligram of sodium
GRILLED PORK WITH LEMON & THYME BARLEY
This good-for-you supper is a great way to get some wholegrain into your diet
Provided by Silvana Franco
Categories Dinner, Main course
Time 50m
Number Of Ingredients 11
Steps:
- Place the pork in a shallow dish and add the vinegar and garlic, turning to make sure they're evenly covered. Leave at room temperature for 10 mins. Meanwhile, heat the oil in a pan and cook the onion and coriander seeds for 3-4 mins until softened.
- Add the barley and cook for 1 min in the oil, then add the stock and thyme. Bring to the boil, cover then simmer for 30-35 mins until the barley is tender and the liquid absorbed.
- Transfer the pork to a grill pan and cook under a hot grill for 5 mins on each side until nicely browned and cooked through. Stir the spinach, zest and juice into the barley and spoon onto plates. Serve with the grilled pork.
Nutrition Facts : Calories 425 calories, Fat 12 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 37 grams protein, Sodium 0.65 milligram of sodium
More about "belly of pork with garlic lemon and thyme recipes"
JOSé PIZARRO'S CATALONIAN PAN-FRIED PORK BELLY - FOOD …
From foodrepublic.com
Estimated Reading Time 2 mins
LEMON AND THYME PORK BELLY - 9KITCHEN
From kitchen.nine.com.au
Cuisine Modern AustralianCategory Finger FoodServings 8Total Time 2 hrs
HOW TO COOK PORK BELLY AND GET CRISPY SKIN EVERYTIME | PORK BELLY …
From theocooks.com
Estimated Reading Time 3 minsTotal Time 2 hrs 10 mins
LEMON THYME PORK TENDERLOIN RECIPE - THE SPRUCE EATS
From thespruceeats.com
BELLY OF PORK WITH GARLIC, LEMON AND THYME RECIPE - FAMILYOVEN
From familyoven.com
ASHEVILLE 2023 THANKSGIVING GUIDE: RESTAURANTS, GROCERY STORES
From msn.com
SWEET AND SAVORY WILD RICE (THANKSGIVING SIDE) RECIPE
From tastingtable.com
LEMON CHICKEN ORZO SOUP RECIPE - BELLY FULL
From bellyfull.net
PORK BELLY RECIPES FULL OF FLAVOR AND TEXTURE - NATIONAL PORK BOARD
From pork.org
HOW TO COOK PORK BELLY LIKE A PRO - ALLRECIPES
From allrecipes.com
LEMON-THYME PORK RECIPE | HELLOFRESH
From hellofresh.com
LEMON GARLIC PORK ROAST - JO COOKS
From jocooks.com
PAN ROASTED PORK BELLY | PORK BELLY | TASTE LIFE
From tastelife.tv
10 BEST GARLIC PORK BELLY RECIPES | YUMMLY
From yummly.com
BELLY OF PORK WITH GARLIC, LEMON AND THYME RECIPE - YOUTUBE
LEMONY GARLIC AND HERB PORK TENDERLOIN - GOOD HOUSEKEEPING
From goodhousekeeping.com
PORK LOIN WITH LEMON, THYME, AND GARLIC - PORK LOIN ROAST RECIPES
From goodhousekeeping.com
JUICY OVEN-BAKED PORK CHOPS WITH GARLIC, LEMON, AND …
From bowlofdelicious.com
COWBOY BUTTER RECIPE
From allrecipes.com
PORK BELLY WITH HONEY GARLIC SAUCE - JULIA'S ALBUM
From juliasalbum.com
MEET COWBOY BUTTER: THE NEW DIPPING TREND YOU NEED TO TRY
From allrecipes.com
THOMASINA MIERS’ RECIPE FOR MEATBALLS AND TOMATO SAUCE WITH …
From theguardian.com
PORK LOIN WITH LEMON, GARLIC AND THYME | MYDELICIOUSMEALS.COM
From mydeliciousmeals.com
BELLY OF PORK WITH GARLIC, LEMON AND THYME RECIPE
From recipeofhealth.com
You'll also love