Mary Berry’s Easy Slow-Roast Crispy Pork Belly
Have you ever tried Mary Berry’s slow-roast crispy pork belly recipe? It is an amazing dish that will have your taste buds singing with joy. The pork belly is juicy and tender, while the crispy skin is downright delicious. Not to mention, it is surprisingly easy to make. So if you are looking for a fantastic dish to impress your friends and family, look no further than Mary Berry’s slow-roast crispy pork belly. You won’t regret it!
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Ingredients
- 1.35 kg Belly of pork (Boned and skin scored)
- 1 tbsp Sunflower Oil
- Salt and Pepper
Recipe For Belly Of Pork
Make sure you score the skin first. Scoring the pork belly skin helps the fat to render out during cooking, and it also allows the seasoning to penetrate the meat. It is a good idea to score the skin before cooking, but it is not absolutely necessary. If you do not have time to score the skin, you can still cook the pork belly, and it will still be delicious.
What is pork belly
Pork belly is a type of pork that comes from the fatty area around the pig’s stomach. It is often used in Chinese and Taiwanese cuisine, as well as in Korean and Philippine dishes. Pork belly is very fatty and rich, and it is often cooked until the fat is melted away. The meat can be eaten as-is, or it can be used to make other dishes, such as bacon or pulled pork. Pork belly is a very popular ingredient in many Asian cuisines.
Pork Belly Preparation
The pork can be cooked the day before. Cool after the slow cooking in step 2, and keep covered in the refrigerator overnight. Bring back to room temperature, then roast in a preheated oven at 220 C or 200 C fan; Gas 7 for 30 minutes until the crackling is crisp and the meat is hot.
What is the secret of crispy pork belly?
The secret to making crispy pork belly is to cook it slowly over low heat until the fat renders out and the skin becomes crisp. This can take a few hours, but it is well worth the wait! The key is to not let the pork belly get too hot, or the skin will become tough and chewy. Once the pork belly is cooked, it can be served immediately, or it can be cooled and refrigerated for later use.
How do you cook pork belly?
There are many different ways to cook pork belly, but one of the most popular is to roast it in the oven. Roasting pork belly low and slow renders out the fat and makes the skin nice and crisp. Another popular method is to braise the pork belly, which is a method of cooking it in liquid over low heat for a long period of time. Braising pork belly results in a very tender and juicy piece of meat.
Pork belly is a delicious and versatile ingredient that can be used in many different dishes. If you have never tried it before, we highly recommend that you do! It is sure to become one of your new favourite ingredients.
Mary Berrys Slow-Roast Crispy Pork Belly
Equipment
Ingredients
- 1.35 kg Belly of pork (Boned and skin scored)
- 1 tbsp Sunflower Oil
- Salt and Pepper
Instructions
- Brush the skin of the pork with the oil. Season with salt and pepper, and rub well into the skin. Sit the pork skin-side up in a small roasting tin, and pour 1.3 litres (2¼ pints )of cold water around the meat.
- Roast the pork in a preheated oven at 150°c (130°c fan, Gas 2) for 4-5 hours until the meat feels very soft and tender.
- Increase the heat to 220°c 200°c fan, Gas 7, and roast the pork for another 30 minutes or unitl crisp and golden.
- Pour any juices from the roasting tin for the gRavy. Leave the pork to stand for 15 minutes. Serve hot, with gravy and apple sauce or apple jelly.