Pork Belly Roast
Nutritional Info
- Servings Per Recipe: 5
- Amount Per Serving
- Calories: 703.6
- Total Fat: 68.1 g
- Cholesterol: 84.9 mg
- Sodium: 78.7 mg
- Total Carbs: 10.0 g
- Dietary Fiber: 1.8 g
- Protein: 12.5 g
View full nutritional breakdown of Pork Belly Roast calories by ingredient
Introduction
Modified Jamie Oliver "Pork Belly Roast" recipe Modified Jamie Oliver "Pork Belly Roast" recipeNumber of Servings: 5
Ingredients
-
0.6 kg pork belly
5 g sea salt
2 tbsp olive oil
4 carrots
4 ribs celery
2 onions
5 cloves garlic (unpeeled)
750 mL water
75 g flour
Directions
1. Preheat oven to the highest temperature setting possible.
2. Score the fat of the pork belly, just down to the meat.
3. Rub 1/2 salt into skin
4. Pour 1/2 oil over skin
5. Repeat with rest of salt and oil
6. Roughly chop carrots, celery and onion and place into baking dish
7. Add garlic to baking dish. Do not peel.
8. Place pork belly on top of veggies and place in hot oven for 1/2 hour or until skin starts to bubble.
9. Turn oven temperature down to 170C/325F and roast for 1.5 hours.
10. Add 500 mL (2 c) water to baking dish and return to oven for 1 hour.
11. Take meat out of tray to rest.
12. Put baking dish of veggies on stove top and add flour. Stir until thick.
13. Cook for 1 minute then add remaining water.
14. Mash up veggies to add flavour to sauce. Cook 2-3 minutes more.
15. Strain sauce through a seive.
16. Remove crackling from pork belly to serve on the side.
17. Cut pork belly into 5 servings and serve with crackling and sauce.
Serve with mashed potatoes and green veggies (not included in nutritional information)
Serving Size: 5 servings
Number of Servings: 5
Recipe submitted by SparkPeople user BCK2006.
2. Score the fat of the pork belly, just down to the meat.
3. Rub 1/2 salt into skin
4. Pour 1/2 oil over skin
5. Repeat with rest of salt and oil
6. Roughly chop carrots, celery and onion and place into baking dish
7. Add garlic to baking dish. Do not peel.
8. Place pork belly on top of veggies and place in hot oven for 1/2 hour or until skin starts to bubble.
9. Turn oven temperature down to 170C/325F and roast for 1.5 hours.
10. Add 500 mL (2 c) water to baking dish and return to oven for 1 hour.
11. Take meat out of tray to rest.
12. Put baking dish of veggies on stove top and add flour. Stir until thick.
13. Cook for 1 minute then add remaining water.
14. Mash up veggies to add flavour to sauce. Cook 2-3 minutes more.
15. Strain sauce through a seive.
16. Remove crackling from pork belly to serve on the side.
17. Cut pork belly into 5 servings and serve with crackling and sauce.
Serve with mashed potatoes and green veggies (not included in nutritional information)
Serving Size: 5 servings
Number of Servings: 5
Recipe submitted by SparkPeople user BCK2006.