Ingredients
3 lb (1.35 kg) belly pork, trimmed and cut into
8 thick strips (trimmed weight 2 lb 8 oz/1.15 kg)
1-2 tablespoons olive oil
1 medium onion chopped small
freshly milled black pepper
For the sauce:
5 tablespoons dry cider or wine
5 tablespoons Japanese soy sauce
1 heaped tablespoon tomato puree
1 heaped teaspoon ground ginger
1 fat garlic clove, crushed
1 tablespoon light soft brown sugar
Method
1. Pre-heat the oven to gas mark 6, 400°F (200°C).
2. First of all, make sure the strips of belly pork are absolutely dry by patting them with kitchen paper. Then rub each one all over with olive oil and season with freshly milled pepper (but no salt because of the sauce).
3. Now pop them into the roasting tin, tucking the chopped onion in among them and sprinkling them with a few more drops of oil. Place the tin on the highest shelf in the oven and let them cook for 30 minutes.
4. Meanwhile, make up the barbecue sauce simply by whisking all the sauce ingredients together until blended thoroughly.
5. When the pork has been cooking for 30 minutes, pour off any excess oil from the roasting tin, then pour the barbecue sauce over the pork and cook for a further 25 minutes, basting frequently.
Chef Jamie Oliver says: "The lovely thick layer of fat on this particular cut keeps the meat really moist as it roasts, and also gives you an incredible even layer of delicious crackling. Belly is a very underrated cut in the UK, but it is becoming a favourite on gastropub menus, and rightly so. If you're worried about scoring the crackling yourself, ask your butcher to do it for you, that’s what he’s there for."
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