Recipes
Steam-roast pork belly
A simple roast that's unbelievably good. Cooked this way, the meat is meltingly tender and the crackling really crisp.
A simple roast that's unbelievably good. Cooked this way, the meat is meltingly tender and the crackling really crisp.
(23 votes)
Cook: 3 Hours 30 Mins
Serves: 4
Price: £1.20 per serving
Nutritional Information
Each 335g serving contains
Energy
3052kj
729kcal
3052kj
729kcal
36%
Fat
50g
50g
High
72%
72%
Saturates
19g
19g
Med
93%
93%
Sugars
20g
20g
High
22%
22%
Salt
1.9g
1.9g
High
31%
31%
of your reference intake.
Typical energy values per 100g:
911kj/218kcal
Typical energy values per 100g:
911kj/218kcal
Ingredients
900g Asda British Pork Belly
2 tsp sunflower oil
1 tsp coarse sea salt
2 large onions
250ml pork stock (made with 1 pork stock cube)
100ml orange juice
2 tbsp redcurrant jelly
1 level tbsp cornflour
2 pears
15g unsalted butter
Method
1
Pre-heat the oven to 150C/130C Fan/Gas 2. Unroll the pork joint. Rub the skin with the oil and sprinkle with salt.
2
Cut the onions in half and put in a roasting tin. Place the pork to top. Pour 400ml water into the tin, avoiding the pork, and roast uncovered, for 2.5 hours. Top up the water as needed; pour it around but never over the pork.
3
Increase the oven to 220C/200C Fan/Gas 7. Add water to halfway up the onions. Cook for 25-30 minutes or until the skin is really crisp. Leave to rest for 20 minutes.
4
Purée half an onion from the roasting tin and discard the rest. Put in a pan with the stock, juice and jelly. Heat until simmering and the jelly has melted. Mix the cornflour with cold water and stir in. Simmer for 2 minutes.
5
Peel, core and quarter the pears. Fry the butter until golden and tender but still holding their shape. Serve with the pork sauce.